2 cup grated pattypan squash
1 cup melted coconut oil
¾ cup white sugar
½ cup brown sugar
1 cup all-purpose flour
½ cup whole wheat flour
½ cup cocoa
¼ cup Greek yogurt or sour cream
2 tbsp. baking powder
1 cup chocolate chips
Preheat oven to 350 degrees.
Grease and flour a 9x13 pan.
Grate the pattypan until you have about 2 cups of grated squash. If you shred with a food processor, you will have thicker shreds that might not melt into the batter but will still be tender and not distract from the chocolate cake.
Add the squash to a large bowl, and mix in oil, eggs, and both sugars until well incorporated.
Blend in flour, cocoa powder, Greek yogurt or sour cream, and baking powder.
Stir in chocolate chips.
Pour into the prepared pan and bake 30 to 35 minutes, or until a toothpick comes out clean.
|Didn't even bother with a mixer|
You can substitute many of the ingredients. If you are going way out in left field on your substitution, look it up to make sure you are keeping proportions correct with your new item rather than doing a straight one-to-one swap. For example, just using straight whole wheat flour will result in a denser, and not necessarily moister, cake. If you want to go all whole grain, try using whole wheat pastry flour.
|Shreds visible. It adds character|
|Most shreds gone, remaining are tender. No frosting needed!|
Did you make it? Let me know your variations in comments!