Summer Squash Chocolate Loaf

First- An big announcement!

I’m sharing my recipe for Pumpkin CinnaChip Blondies over at The 36th Avenue today. I will be posting there monthly as a food contributor! I’m so excited to be working with Desiree. She is such a dear blogging friend. Head on over there & check it out.

The Essential Air Fryer Cookbook for Two

Shop Now

A bit ago one of the guys at the station brought the hubs one giant summer squash & one giant zucchini from his garden. I was so thrilled when the hubs brought them home. They sat on the counter for a while just because I knew that prepping them would be a chore. I wasn’t really worried about them going bad because they were given to us so fresh. I knew that the ones you pick up at the store aren’t even close to being that fresh. So there they sat. Finally I was tired of looking at them & needed to make something for the kids for breakfast the next day. So while the hubs was traveling- the boy & I decided to get them off the counter & prep them for baking. Peeling- cutting & grating consumed a good hour of two or our day. I like to portion out what I need for recipes into individual packages for the freezer. I made sure to leave out some of the summer squash because I had a particular recipe in mind.

Summer Squash Chocolate Loaf

Rate this Recipe

Summer Squash Chocolate Loaf

Print

Pin

Ingredients

  

• 4 cups grated summer squash
• 3 eggs
• 1 cup canola oil
• 2 tsp vanilla extract
• 1-1/2 cups granulated sugar
• 3 cups all-purpose flour
• 1/2 cup cocoa powder not Dutch processed
• 2 tsp cinnamon
• 2 tsp baking soda
• 1 tsp salt
• 3/4 cup chocolate chips

Instructions

• Preheat oven to 350 degrees.
• Line 2 loaf pans with parchment & lightly spray cooking spray- set aside.
• In large bowl- sift together sugar, flour, cocoa powder, cinnamon,baking soda & salt.
• Whisk in eggs, oil & vanilla.
• Mix in with large spatula. Mixture will be very dry & pasty until you add the squash
• Fold in squash & then chocolate chips.
• Transfer to your prepared pans & smooth out.
• Bake for 55-60 minutes or when toothpick test comes out clean.

Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

Love this recipe?Follow @KleinworthCo for even more tasty recipes!

 

Want more breakfast cakes?

Butternut Squash Bread

Blueberry Pie Coffee Cake

 

Don’t forget to come back & join me on Mondays for Project 52

To see where I am linking today- visit HERE

 

Subscribe to Kleinworth & Co.

• Pinterest
• Facebook
• Twitter
• Yummly