Chocolate Summer Squash Bread Food

DOUBLE CHOCOLATE SQUASH MUFFINS

Steps:

• Preheat oven to 350. Grease muffin tin.
• Squeeze excess moisture from squash.
• In mixing bowl, combine oil, sugars and vanilla.
• Mix in eggs and squash.
• In separate bowl, combine flour, baking soda, baking powder, salt and cinnamon.
• Add dry ingredients to wet ingredients. Mix until just combined.
• Fold in chocolate chips.
• Pour into greased muffin tin.
• Bake for 20 minutes.

WHITE CHOCOLATE CHIP SUMMER SQUASH BREAD

Steps:

• 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.

SUMMER SQUASH BREAD

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish.
• In a large bowl, use an electric mixer to beat the eggs until fluffy. Beat in the sugar, oil, and vanilla. Gradually mix in the flour, baking powder, cinnamon, and nutmeg. Fold in the squash. Transfer to the prepared baking dish.
• Bake 45 minutes in the preheated oven, until a knife inserted in the center comes out clean.

SWEET SUMMER SQUASH BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
• Mix flour, sugar, squash, oil, pineapple, nuts, eggs, vanilla extract, cinnamon, baking soda, salt, and baking powder together in a bowl; pour into prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted in the middle comes out clean, about 1 hour. Cool bread for 10 minutes in pan before transferring to a wire rack to cool completely.

DARK CHOCOLATE BUTTERNUT SQUASH BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a loaf pan with cooking spray.
• Blend applesauce, Greek yogurt, and coconut oil together in a bowl using an electric mixer. Mix in sucralose-sugar blend until combined. Add egg whites and almond milk; blend until fluffy. Mix in butternut squash and almond extract. Add cocoa powder, salt, baking soda, and baking powder; mix to combine. Add oat flour slowly, mixing batter until no dry spots remain. Fold in about chocolate chips by hand, reserving a few to sprinkle on top.
• Pour batter into the prepared pan; sprinkle the remaining chocolate chips over the batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Let cool in pan for 1 hour.

SUMMER SQUASH POUND CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, beat butter and sugar until crumbly. Add eggs, 1 at a time, beating well after each addition. Beat in lemon juice and extract. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating after each addition just until combined. Stir in squash., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely. Combine glaze ingredients; pour over cake.

ZUCCHINI & SQUASH BREAD

Steps:

• Preheat oven to 325.
• Beat eggs until foamy.
• Add next 6 ingredients.
• Gradually add all dry ingredients and mix until smooth.
• Blend in chocolate chips.
• Bake full-size loaf approx 1 hour. Mini-loaf pans only need 20-30 minute.

SUMMER SQUASH CHOCOLATE CAKE

Steps:

• Preheat over to 375 degrees F. Grease and flour a 13 x 9 pan, or if you want a layer cake, prepare two 9-inch round pans.
• Melt the chocolate and oil in a small saucepan over very low heat. Cream butter until light; add the sugar, eggs and vanilla. Beat well. Add the melted and cooled chcolate mixture and mix well. Sift or stir together the dry ingredients and stir them into the batter with the buttermilk. Mix the squash and nuts into the batter.
• Bake 13 x 9 cake for 40-45 minute and 9-inch pans for 35-40 min., or until a toothpick inserted into the center comes out clean.
• Cool the cake completely before frosting with whipped cream or your favorite frosting. Try this frosting:.
• 3/4 cup butter at room temp., 8 oz. cream cheese at room temp., 4 plus cups confectioner's sugar, and 1 teaspoon vanilla. Cream butter and cheese together until the mixture is light and fluffy. Add vanilla. Slowly add the confectioner's sugar until well blended, using more sugar if necessary to get a spreading consistency. Best stored in fridge.