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Chocolate Summer Squash Bread

Chocolate Summer Squash Bread


2 cups all-purpose flour
1 cup Dutch-process cocoa or unsweetened cocoa.
Half a teaspoon of baking powder
Half a teaspoon of baking soda
Half a teaspoon of salt
3 large eggs, lightly beat
1 cup brown sugar packed
¾ cup canola oil
1 teaspoon vanilla extract
Grated yellow squash or zucchini: 2 cups
Chocolate chips, 1/2 cup


Preheat oven to 325°F. Spray cooking spray on two 8 1/2 by 4 1/2 inch loaf pans.
Mix flour, cocoa and baking powder in a large mixing bowl.
In a large bowl, whisk together the eggs, sugar and oil. Add the wet ingredients to the dry and mix with a rubber spatula. Fold in the chocolate chips and squash. Pour the batter into the pans and smooth the tops.

Bake the loaves 45-50 minutes or until the skewer that is inserted into the center comes clean. Allow the loaves to cool on a wire rack in their pans for ten minutes. Invert pans and let cool on racks.

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