1 package (11.5 ounces) semisweet chocolate chunks (divided)
2 1/4 cups Dierbergs flour
1/3 cup Special Dark unsweetened cocoa powder (Hershey’s)
2 teaspoons baking powder
2 teaspoons ground cinnamon
3/4 teaspoon salt
1/2 teaspoon baking soda
2 large Dierbergs eggs
2/3 cup Dierbergs sugar
2/3 cup Dierbergs canola oil
2 containers (6 ounces each) fat-free vanilla Greek yogurt
2 teaspoons grated orange peel
1/4 cup fresh orange juice
1 tablespoon vanilla extract
Lightly coat 5 mini loaf pans (2 cups – 5 3/4 x 3 x 2 1/4 inches) with no-stick cooking spray. Line bottom of pans with parchment paper; set aside.
Place 1 cup of the chocolate chunks in 2-cup glass measure; microwave (high) 1 minute. Let stand 1 minute; stir until chocolate is melted and smooth. Set aside.
In large bowl, whisk together flour, cocoa powder, baking powder, cinnamon, salt, and baking soda; set aside. In medium bowl, whisk together eggs, sugar, oil, yogurt, orange peel and juice, and vanilla. Stir in melted chocolate. Make well in center of flour mixture; add yogurt mixture, stirring just until moistened. Gently stir in remaining chocolate chunks. Divide batter evenly among prepared pans. Bake in 375°F. oven until wooden pick inserted in center comes out clean, about 30 minutes. Cool in pans 10 minutes; invert onto wire racks and cool completely.
Makes 5 mini loaves
Disposable foil mini loaf pans are available in Dierbergs Gadget aisle.
Servings: Per servingCalories: