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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 10 |
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Filled with more stuff than a thrift store, this dense, slightly sweet whole-grain quickbread is low in added fat and incorporates the goodness of chia, tofu, flax, fruit, veggies and good ol' Californian walnuts! Read more ! Ingredients:
2 medium zucchini |
300 g soft or silken tofu |
1 small banana |
1/2 cup brown sugar |
2 tbsp stevia baking blend (i used krisda) |
1 tbsp canola oil |
1 tbsp vanilla |
1/2 tsp sea salt |
3 tbsp unsweetened cocoa |
1 cup barley flour |
1 cup oat flour |
2 tbsp ground chia (salba) seed |
3 tbsp ground flax seed |
1 tbsp baking powder |
1 tsp baking soda |
1/4 tsp nutmeg |
1 cup chopped walnuts |
1/2 cup mini semisweet chocolate chips |
1/2 cup dried cherries |
Directions:
1. Preheat oven to 350F, grease a 9x5 pan.
2. Shred one of the zucchini and set aside.
3. In a food processor, puree the second zucchini, tofu, banana, brown sugar, stevia, oil, vanilla and salt until smooth.
4. Add the cocoa and puree in.
5. Add the flours, chia, flax, baking powder, baking soda, and nutmeg, and run the machine just to combine.
6. Pulse in the shredded zucchini, walnuts, chocolate chips and cherries.
7. Spread evenly in the pan.
8. Bake for 45 minutes on the middle rack, then move to the bottom rack and bake a further 20-25 minutes, until tests done.
9. Cool in the pan for 40 minutes before turning out.
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