Best Chocolate Summer Squash Bread Recipes

White Chocolate Chip Summer Squash Bread image

Provided by Kare for Kitchen Treaty

Time 1h5m

Number Of Ingredients 11

2 cups white whole wheat or all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 eggs
2/3 cup melted coconut oil (if it's very hot after melting, let it cool to nearly room temperature)
3/4 cup dark brown sugar
1 teaspoon almond extract
1 teaspoon vanilla extract
2 cups shredded yellow summer squash (about 2 medium squash)
1 cup white chocolate chips (if you want chips in every single bite, you might want to add 2 cups instead of 1)

Steps:

Preheat oven to 375 degrees Fahrenheit. Spray a standard (8.5"x4.5") loaf pan with non-stick spray or grease with coconut oil.
In a large bowl, whisk together the flour, baking soda, cinnamon, and salt.
In a medium bowl, whisk together the eggs, coconut oil, brown sugar, almond extract, vanilla extract, and squash.
Pour the wet ingredients over the dry and stir with a whisk just until combined. Fold in the white chocolate chips with a wooden spoon. Spread the batter into the loaf pan - the batter will be very thick.
Bake until a toothpick inserted into the center comes out clean, 45 - 55 minutes. Remove from oven and let cool in the pan for about 10 minutes. Run a butter knife around the edges to loosen the sides, then invert onto a wire rack to finish cooling. Stores in an airtight zipper bag or wrapped in plastic wrap at room temperature for up to 3 days.

CHOCOLATE SUMMER SQUASH BREAD image

Number Of Ingredients 14

1 1/2 c. shredded, raw summer squash (about 1 lg. or 2 sm.)
1 c. all-purpose flour
1/2 c. un-sweetened cocoa powder, sifted
1 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. ground allspice
1/2 c. applesauce (no sugar added)
1/2 c. granulated white sugar
1/2 c. light brown sugar
2 lg. eggs
1 tsp. pure vanilla extract
3/4 c. semi-sweet chocolate chips

Steps:

Preheat oven to 350F. Place rack in the center of the oven. Grease 9 x 5 x 3 in. loaf pan. Set aside. Grate summer squash. Set aside. Whisk together the flour, cocoa powder, baking soda, baking powder, salt, cinnamon, and allspice. Set aside. Beat the applesauce, sugars, eggs, and vanilla extract until well blended (about 2 minutes). Fold in the grated summer squash. Add the flour mixture, beating just until combined. Fold in the chocolate chips. Scrape the batter into the prepared pan. Bake until the bread has risen and a toothpick inserted in the center comes out clean, about 55-65 minutes. Place on a wire rack to cool for about 10 minutes then remove the bread from the pan to cool completely.