CHOCOLATE CHOCOLATE CHIP ZUCCHINI BROWNIES

1 to 1 1/2 cups granulated white sugar
1/2 cup canola oil
1/4 cup plain non-fat yogurt
2 tsp. vanilla extract
1 cup all-purpose flour
1 cup white whole wheat flour
1/2 cup unsweetened cocoa powder
1 1/2 tsp. baking soda
1 tsp. salt
2 cups grated zucchini (Michelle Schweitzer suggests yellow summer squash is a substitute)
1/4 cup chopped walnuts
1/2 cup dark chocolate chips (such as Ghirardelli 60% cacao chocolate chips)
powdered sugar (for topping)

Preheat oven to 350 degrees F. Spray a 9 x 13 pan with nonstick cooking spray.

Beat oil, sugar, non-fat yogurt and vanilla together in a large mixing bowl until well combined.

In a small mixing bowl, whisk together flours, cocoa powder, baking soda and salt. Fold dry ingredients into the wet ingredients. Stir in zucchini, walnuts and chocolate chips. Don't be alarmed if the batter seems really stiff at first. Just give it a few minutes to soak up the moisture from the zucchini and then it'll look like typical brownie batter. Spread batter into the prepared pan.

Bake 25 to 30 minutes or until a knife inserted in the center of the brownies comes back with just a few crumbs on it. Remove from oven and allow brownies to cool.

When zucchini bars are completely cooled, sprinkle powdered sugar over the top. Cut into squares and serve immediately.

Makes 24 bars
Source: MyWellness at Saint Joseph's College of Maine