Adapted from ourbestbites.com
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Ingredients
3 cups grated summer squash, such as zucchini
2 cups all-purpose flour
2 teaspoons cinnamon
1/2 teaspoons salt
1 1/2 teaspoons baking soda
6 tablespoons natural unsweetened cocoa powder
1/2 cup vegetable, corn, or canola oil
1/2 cup granulated sugar
1/4 cup light brown sugar
2 teaspoons vanilla extract
1/2 cup plain Greek-style yogurt or sour cream
3 large eggs
Zest of one orange
3/4 cup mini chocolate chips or regular chocolate chips, roughly chopped
Directions
- Preheat the oven to 350 º F. Spray a 10 inch bunt pan generously with nonstick cooking spray or line two 8 inch loaf pans with parchment paper and generously spray with nonstick cooking spray.
- Place the grated squash in a sieve over a bowl to allow the squash to drain slightly.
- In a medium bowl, mix the flour, cinnamon, salt, baking powder, and cocoa power until blended. Reserve 2 tablespoons of this mixture.
- In a large mixing bowl, mix the oil, granulated sugar, and brown sugar on medium speed until well combined and lightened, about 2 minutes. If using a stand mixer, use the whisk attachment.
- Add the vanilla and yogurt. Mix to combine, about 30 seconds. Scrape down the sides of the bowl. Add the eggs, one at a time, until combined. Scrape down the side of the bowl after each egg is combined
- Add the grated, drained squash and the orange zest to the oil/sugar/vanilla/yogurt/eggs mixture. Mix in by hand, using a large rubber spatula to evenly distribute.
- In a small bowl, add the reserved flour mixture to the chocolate chips. Toss to evenly coat the chips.
- Add the remaining flour mixture to the other ingredients. Gently fold in with a large rubber spatula until almost combined. Sprinkle the coated chocolate chips over the top of the mixture, then gently fold in until just combined.
- Pour the batter into the prepared pan(s). Bake until there is a slightly moist crumb, about 30-40 minutes for a bundt pan or 50 minutes in the loaf pans.
- After removing from oven, allow to rest in pans for 10 minutes, then remove from pan and cool, right-side up, on a cooling rack, until completely cooled, a least an hour.