Early on in my never-ending quest for finding delicious foodstuffs to make with the seemingly endless supply of yellow summer squash that parades through my kitchen time of year, I decided to make a quick bread – sort of a riff on zucchini bread, but filled to the gills with grated yellow squash instead of green.
And it was good.
So I decided to share the recipe with y’all. The end.
How’s that for a lazy intro?!
Okay, so about this delicious, moist, irresistible quick bread.
It’s moist. Like, super moist. Naturally moist summer squash helps; the coconut oil seals the deal. Yep, this bread takes coconut oil instead of the vegetable or canola oil you’ll often find in quick bread recipes. If you’re not sure about coconut, don’t worry. You can’t detect the taste of coconut at all. Pinkie swear.
I thought this bread would be delicious with a bit of almond extract, but it felt wrong to leave out the vanilla. So I used both. Oh, and cinnamon, too. I couldn’t not!
The white chocolate chips can be left out, but I like the bit of interesting melty sweetness they add here and there.
So that’s the scoop on White Chocolate Chip Summer Squash Bread. In a nutshell, it’s the best quick bread I’ve ever made. Seriously. And I think you’ll like it, too.
White Chocolate Chip Summer Squash Bread
- 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)
- 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.