Crunchy Cabbage, Hidden Squash

We got yet another cabbage in our CSA.  I made Chinese firecrackers, working off a Betty Crocker recipe but making my own chili sauce by blending rehydrated New Mexican chilis, garlic, cider vinegar, and a pinch of sugar and salt.  Recipe soon, after a few more tweaks, some mushrooms maybe.  Meanwhile, after three batches, I think I've perfected my take on chocolate zucchini bread.  The last batch had the summer squash that's half green, half yellow, just because it was in the fridge.  But it was juicy and almost sweet, when zucchini can sometimes be bitter.  These squares are moist and gooey, and yet again hide veggies for your kids.

Vegetarian

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Revenge of the Squash Squares

Taste of Earth

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Prep: 15 minutes  Bake: 30-35 minutes  Makes 35 squares

2 cups unbleached flour

2 tbs. baking chocolate (preferably organic/free-trade)

1/2 tsp. baking soda

1/2 tsp. baking powder

1 tsp. ground coriander

1/2 tsp. cinnamon

1 egg

1/2 cup vegetable oil

1/2 cup plain or vanilla yogurt

3/4 cup white sugar

1 tsp. vanilla extract (if using plain yogurt)

1 cup grated summer squash or zucchini

1/2 cup mini chocolate chips

1/3 cup chopped walnuts (optional)

Are the squash taking over?  Take revenge by baking them into moist, chocolate squares that will quickly disappear.  Preheat oven to 325ºF.  Sift dry ingredients.  Whisk together egg and oil.  Whisk in yogurt, sugar, and vanilla.  Fold in squash, chips, and nuts, if using.  Bake in greased 9”X13” pan 30-35 minutes at 325ºF.  Cut into 35 squares (five down, seven across).  Serve warm or cold, with ice cream if desired.