You know you can use zucchini in quick bread, but what about summer squash? The answer is a resounding yes! This tender, moist bread makes quick use of your yellow squash, in an incredibly scrumptious way.
2cupswhite whole wheat or all-purpose flour
2/3cupmelted coconut oilif it's very hot after melting, let it cool to nearly room temperature
3/4cupdark brown sugar
2cupsshredded yellow summer squashabout 2 medium squash
1cupwhite chocolate chipsif 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.