2 medium zucchini
300 g soft tofu or 300 g silken tofu
1 small banana
1/2 cup brown sugar
2 tablespoons stevia, baking blend (I used Krisda)
1 tablespoon canola oil
1 tablespoon vanilla
1/2 teaspoon sea salt
3 tablespoons unsweetened cocoa
1 cup barley flour
1 cup oat flour
2 tablespoons chia powder
3 tablespoons ground flax seeds
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon nutmeg
1 cup chopped walnuts
1/2 cup miniature semisweet chocolate chips
1/2 cup dried cherries
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 inches.
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.
Active Time: 1 Hour 10 Minutes
Total Time: 1 Hour 40 Minutes
Yield: 10 Servings