WHITE CHOCOLATE CHIP SUMMER SQUASH BREAD

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.