Recipe Rated: INTERMEDIATE*
The summer squash is STILL producing. I swear, if I have to look another squash in the face this year I’ll scream!
Here’s another good recipe if you’re having my problem and have waaayyy to much squash. So far I’ve frozen 4 batches (8 loaves) of this one. It’s really really good with a cup o’ joe!
First shred 2 cups of squash and set aside. (Yep, this is the same picture of shredded squash I used for the lime squash muffins–so shoot me!)
Next put 2–1 oz squares baking chocolate–I used semi-sweet–in a microwave safe bowl.
Nuke it til it is melted and creamy, stirring occassionally.
In a big mixing bowl combine 3 eggs, 2 cups sugar, 1/2 c. vegetable oil, 1 mashed banana plus enough light sour cream to make 1/2 c., 1 tsp vanilla, the melted chocolate, and the summer squash.
In another bowl, dump 2 c. all purpose flour, 1 tsp baking soda, 1 tsp salt, and 1 tsp cinnamon. Combine well with a wire whisk.
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Add the dry ingredients to the wet ingredients and stir to blend. Mix in 3/4 c. chocolate chips.
Pour into 2 loaf pans sprayed with Pam.
Bake at 350 degrees for 60 minutes or until a toothpick inserted into the center comes out clean.
Spread each slice with real butter and serve with a big glass of cold milk or cup of hot coffee and try not to eat a whole loaf in one sitting!
2 1 oz squares baking chocolate 3 eggs 2 c. white sugar 1/2 c. vegetable oil 2 c. grated summer squash 1 ripe banana add enough lt. sour cream to the banana to make 1/2 c 1 tsp vanilla 2 c. all purpose flour 1 tsp baking soda 1 tsp salt 1 tsp ground cinnamon 3/4 c. semi-sweet chocolate chips Preheat oven to 350 degrees. Lightly grease two 9×5 inch loaf pans. In a microwave-safe bowl, heat chocolate until melted. Stir occasionally until chocolate is smooth. In a large bowl, combine eggs, sugar, oil, banana, sour cream, grated summer squash, vanilla and chocolate; beat well. Mix the flour, baking soda, salt and cinnamon with a wire whisk. Add to the wet ingredients and stir to blend. Pour batter into prepared loaf pans. Bake in preheated oven for 60 minutes, or until a toothpick inserted into the center of a loaf comes out clean. This freezes well.
Oh my! I have so many recipes to catch up on! And of course eating that no-calorie chocolate!!
yeah, chocolate may end up being what I die of……….
What’s that old saying–”I may not know when I’ll die, but I’m pretty sure I know from what—-an extreme case of chocolate overload.” Okay, that may not be an old saying, but it should be!
Think I’ll make that my quote of the day.
You had me from Double Chocolate!!
Hey wildstorm!
Gosh, I never thought of just saying I’m done with it! LOL You mean I could just walk away! Wow. liberating! I’ll try it today!
I am SO glad to have stopped by. Like you, I am just yellow in squash. I’m done with it. I’ve canned it, frozen it, fried it, boiled, boiled, baked it. I’m buried in it. But this recipe is wonderful and I will make it this week. Thanks for sharing!