From Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert
For the home gardener, a good use for those whopper zucchinis that reach baseball bat-size overnight. And a good way to sneak veggies into picky kids (and adults!)
2 cups shredded raw zucchini or summer squash OR 2 cups beets, cooked, peeled, and chopped ½ cup applesauce Puree in blender until smooth. Set aside.
1 ½ cups sugar ½ cup oil ½ cup plain yogurt 3 eggs Combine in a large mixing bowl. Beat with electric mixer 2 minutes.
½ cup baking cocoa 1 ½ tsp. vanilla Add along with pureed mixture; beat another 90 seconds.
1 ½ cups flour 1 cup whole wheat flour 1 ½ tsp. baking soda ½ tsp. salt 1 tsp ground cinnamon Gradually sift into the batter, mixing it in with a spoon but stirring only until blended.
½ cup chocolate chips and/or chopped nuts Stir in. Pour into greased 9x13-inch baking pan. Bake in preheated oven at 350°F until knife inserted in center comes out clean, 40-50 minutes. To bake in a bundt pan, pour half of batter into the greased pan, sprinkle chocolate chips evenly on top, then add remaining batter.
