White Chocolate Chip Summer Squash Bread Recipes

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.

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.

CHOCOLATE SUMMER SQUASH BREAD

Steps:

• Preheat oven to 350F. Place rack in the center of the oven. Grease 9 x 5 x 3 in. loaf pan. Set aside. Grate summer squash. Set aside. Whisk together the flour, cocoa powder, baking soda, baking powder, salt, cinnamon, and allspice. Set aside. Beat the applesauce, sugars, eggs, and vanilla extract until well blended (about 2 minutes). Fold in the grated summer squash. Add the flour mixture, beating just until combined. Fold in the chocolate chips. Scrape the batter into the prepared pan. Bake until the bread has risen and a toothpick inserted in the center comes out clean, about 55-65 minutes. Place on a wire rack to cool for about 10 minutes then remove the bread from the pan to cool completely.

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 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.