The base for this recipe is very similar to my banana breads. So if you make it and wind up liking it you can check those out in the BREAKFAST section. That being said this is even less sugary than my banana bread recipes. I’m getting even more off the sugar wagon, not that I was ever really on it. I guess I looked at it a little too hard sometimes, I don’t know.
I’m not eating much processed sugar these days is what I’m saying, I JUST WANT YOU ALL TO BE AWARE.
Yesterday, Justin brought home some summer squashes from the farmer’s market. Now, I had never had a summer squash before and I barely eat zucchini. I knew zucchini bread was a thing but I realized I didn’t know exactly what he had brought home.
After some googling it turns out he brought home 1 zucchini, 1, crookneck, and 1 straightneck.
So what’s the difference? It turns out not much of anything. They’re used completely interchangeably in recipes and all that really differs is the color. All are called summer squashes and they’re picked while still immature so their seeds and skins are still edible. The only difference seems to be is yellows tend to have more seeds the larger they are, so look for small ones.
So short story shorter, don’t worry about what kind of summer squash you have, no one will be able to tell the difference anyway.
On to the recipe!
Recipe: (baking time: 1 hour)
1 cup whole wheat flour
3/4 cup all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup cocoa powder
1 tsp instant espresso powder
2 tbsp brown sugar
2 tbsp white sugar
1 tsp vanilla
1/2 cup applesauce (unsweetened)
2 cups summer squash (3 small ones)
1 tbsp chocolate chips
Preheat oven 350°
Sift or whisk together your flours, baking powder/soda, salt, and cocoa powder.
In a large mixing bowl add your applesauce, sugars, espresso powder, and vanilla.
I usually use multiple kinds of sugar in my baking, I feel you get a better product that way. Brown sugar makes it moist while white sugar gives it that firmer top at the end. Granted we’re not adding that much but the idea is there. If you want more of the effect add 1/4 cup of each, the rest of the recipe should be fine, you made need to add a tbsp or 2 of liquid at the end.
The instant espresso is optional, it just intensifies the chocolate flavor.
Grate your squashes.
Because these guys contain a lot of excess water you may want to strain them. You don’t need them to be completely dry just squeeze the clump with your hand or something, just to get most of the liquid out.
Add an egg to your sugar/applesauce mix and whisk until just combined.
Now you’re going to add your flours and squash mix in chunks.
You don’t need to stir thoroughly in between each addition.
It’s kind of like a souffle mixing action.
End with a squash addition.
End result should be pour-able but not liquidy, thicker than a traditional cake batter.
Taste it! If it’s not sugary enough for you consider sprinkling a tbsp or 2 of sugar after you put it in your pan. I’m trying to lower my sugar desires and I found that was a good way to transition.
Add a tbsp of chocolate chips if you want and bake in your 350° for 1 hour or until a tester comes out clean.
Let it cool. Give it at least 20 minutes or the poor thing with fall apart on you.
Bread like this keeps for a day or two on the counter and up to a week in the fridge.