Secret Chocolate Cake

2 cups beets (cooked, peeled and chopped)
1/2 cup applesauce
1 1/2 cups sugar
1/2 cup oil
1/2 cup plain yogurt
3 eggs

Combine above ingredients in a large mixing bowl. Beat with electric mixer 2 minutes.

1/2 cup baking cocoa (sifted)
1 1/2 tsp vanilla

Add along with pureed beets; beat another 90 seconds.

1 1/2 cups white flour
1 cup whole wheat flour
1 1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon

Gradually sift into the batter, mixing it in with a spoon but stirring only until blended.

1/2 cup chocolate chips and/or chopped nuts

Stir in. Pour into greased 9x13” baking pan. Bake in preheated oven at 350F until knife inserted in center comes out clean, 40-50 minutes. To bake in Bundt pan, pour half

From Simply in Season

Chocolate Zucchini Bread

Yield: 16 slices

3/4 cup sugar
3 Tbsp vegetable oil
2 large eggs
1 cup applesauce
2 cups all-purpose flour
2 Tbsp unsweetened cocoa
1 1/4 tsp baking soda
1 tsp ground cinnamon
1/4 tsp salt
1 1/2 cups finely shredded zucchini
1/2 cup semisweet chocolate chips

Preheat oven to 350 degrees.

Whisk first three ingredients until well-blended. Add applesauce. Combine flour and next four ingredients, stirring well with whisk. - Add flour mixture to sugar mixture, beating until moist. Stir in the zucchini and chocolate chips.

Spoon batter into 9x5” loaf pan and cook for 1 hour.

Submitted by Mary Ann Cappiello, from Cooking Light