Healthified Cocoa Squares

 

Nonstick cooking spray

1

cup Gold Medal® all-purpose flour

1

cup Gold Medal® whole wheat flour

1/4

cup ground flaxseeds or wheat germ

1/4

cup unsweetened cocoa powder

2

teaspoons baking powder

1/2

teaspoon salt

1/2

cup refrigerated or frozen egg product, thawed

3/4

cup sugar

1/2

cup canola oil

1/3

cup fat-free milk

1

cup peeled (if desired) and shredded zucchini

1

medium-size ripe banana, mashed (1/2 cup)

1/2

cup miniature semisweet chocolate pieces

• 1 Preheat oven to 350ºF. Lightly coat a 13x9x2-inch baking pan with nonstick cooking spray; set aside. In a large bowl, combine all-purpose flour, whole wheat flour, flaxseeds or wheat germ, cocoa powder, baking powder, and salt. Make a well in center of flour mixture; set aside.
• 2 In a medium bowl, whisk together egg product, sugar, oil, and milk until well mixed. Stir in zucchini and banana. Add zucchini mixture all at once to flour mixture. Stir just until moistened. Fold in chocolate pieces. Pour batter into prepared pan, spreading evenly.
• 3 Bake about 25 minutes or until top springs back when lightly touched. Cool completely on a wire rack. Cut into squares.