Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: 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.

Target recipe: in a large bowl, beat eggs until fluffy. add sugar gradually, beating until mixture is thick and lemon-colored. beat in vanilla and butter. combine flour, cocoa, baking powder, soda and salt; add alternately with buttermilk. beat until smooth. fold in zucchini and walnuts. divide batter into four greased and floured 8 or 9-in. round pans. bake at 350 degrees fahrenheit for 25 to 30 minutes or until top springs back when gently pressed. cool in pans 10 minutes; remove to wire wracks and cool completely. for frosting, beat all ingredients in a large bowl until creamy. frost between layers and on sides and top of cake.