Pumpkin Swirl Cacao Bread

1: Preheat oven to 350°F.

2: In a dry blender, add oats and blend on high until powdered.

3: Add shredded zucchini, puréed pumpkin, chia eggs (chia seed powder mixed with water), baking soda, sunflower seed butter, and vanilla coconut sugar to the blender.

4: Blend on high for about a minute until smooth.

5: Pour out 1/2 of the batter into a bowl.

6: Add cacao powder to the remaining batter in the blender and blend until fully mixed.

7: Grease a loaf pan with coconut oil.

8: Pour a bit of the batter without chocolate on the bottom of the pan, then add a layer of chocolate batter, alternating until all batter is used.

9: Top with dark chocolate chips.

10: Bake for 55-60 minutes.

11: Cool on a cooling rack before removing from the pan.

12: Store in an airtight container in the fridge.