Mexican chocolate summer squash bread is a delicious dense moist sweet bread with the right amount of healthy that your entire family will love.
It makes great use of any summer squash like zucchini or yellow squash. This Mexican chocolate summer squash bread also goes great with coffee for a relaxing breakfast. Freezes well too.
As a self proclaimed foodie, I am willing to try most foods at least once [excluding anything that might appear on Fear Factor or The Amazing Race]. I’m a huge fan of vegetables in general. Some I love, some I prefer to hide in my cooking. Zucchini, for the most part, I love. I’ll throw it in a summer pasta dish, substitute my noodles with zoodles, fry it up or grill it. Yellow squash, on the other hand, will only get grilled up or thrown into a summer recipes a few times before I start grating it up and mixing it into breads. Summer squash can grow like a weed here in the Pacific Northwest. When I get tired of growing any variety of summer squash, yet my Crop Share Alliance (CSA) box continues to give me some week after week, what do I do? I grate it up and freeze it. This bread is especially good because of the chocolate chunks. Eat the bread cold or at room temperature and you’ll find hard nuggets of dark chocolate. Heat it up and all that chocolate melts and you’ll be finding yourself saying “mmmmm” out loud.
Mexican Chocolate Summer Squash Bread
- 2 cups all purpose flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 teaspoon pumpkin pie spice
- 1 teaspoon salt
- ½ cup cocoa powder
- 3 eggs
- 1 ½ cups sugar
- ½ cup unsweetened apple sauce
- ½ cup vegetable oil
- 1/2 cup sour cream
- 1 teaspoon vanilla
- 2 cups summer squash grated
- 6 oz smashed chocolate chunks*
Preheat oven to 350 degrees F. Lightly grease two 9x5 inch loaf pans.**
In a small bowl, sift together flour, baking soda, salt, cinnamon, pumpkin pie spice, and cocoa powder.
In a large bowl, combine eggs, sugar, apple sauce, oil, vanilla and sour cream; beat well.
Add dry ingredients, stir to combine.
Fold in squash and chocolate, fold to combine.
Pour batter into prepared loaf pans.
Bake in preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of a loaf comes out clean.
*I used 72% dark chocolate from Trader Joes Pound Plus bar. I smash it up into chunks with my meat mallot. I prefer having different size chunks so its always a surprise how much you’re going to get.
**I used one loaf pan and made a rather large loaf, plus 6 muffins.