Double Chocolate Zucchini Bread - cooking recipe

Ingredients

1 cup about 1 oz fresh spinach, cooked
1 tablespoon olive oil
1 ripe banana
1/2 cup unsweetened applesauce
1/3 cup demerara sugar
150 g dessert style tofu (I used Sunrise Soya Custard Flavour)
2 teaspoons vanilla
1/2 teaspoon kosher salt
1/4 teaspoon cinnamon
1/4 teaspoon dried ancho chile powder (optional but nummy!)
1/3 cup unsweetened cocoa
3/4 cup barley flour
3/4 cup oat flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 medium zucchini, shredded
1/3 cup large chocolate chips
1/3 cup toasted pumpkin seeds

Preparation

Preheat the oven to 350F and grease an 8x5\" loaf pan.
In a food processor, puree the spinach, oil, banana, applesauce, sugar, tofu and vanilla until smooth.
Add the salt, cinnamon, chili powder and cocoa and puree until smooth.
Pulse in the flours, baking soda and baking powder until just combined, then pulse in the zucchini, chocolate chips and pumpkin seeds.
Scrape into the loaf pan and smooth the top.
Bake for 1 1/2 hours, or until it tests done.
Cool in the pan for 30 minutes, then unmould onto a wire rack.