Chocolate Summer Squash Bread | jovina cooks



2 cups all-purpose flour
1/2 cup unsweetened cocoa, ideally Dutch-process
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 massive eggs, evenly crushed
1 cup packed brown sugar
¾ cup canola oil
1 teaspoon vanilla extract
2 cups grated zucchini or yellow squash
1/2 cup chocolate chips


Preheat oven to 325°F. Coat two 8 1/2-by-4 1/2-inch loaf pans with cooking spray.
Whisk flour, cocoa, baking powder, baking soda, and salt in a big bowl.
Whisk eggs, sugar, oil, and vanilla in one other massive bowl till blended. Add to the dry components and stir with a rubber spatula till simply mixed. Fold in squash and chocolate chips. Spoon the batter into the ready pans, smoothing the tops.


Bake the loaves for 45 -50 minutes, or till a skewer inserted within the middle comes out clear. Let cool in pans on a wire rack for 10 minutes. Invert onto the rack and funky fully.



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