Friday, July 15, 2011

Sweet and Moist White Chocolate Chip Squash Bread

Have you ever had squash bread? Have you ever heard of it? Why didn't I think of this sooner? We make zucchini bread... so why not "summer" squash bread?

Garden woes...this year we put out a small garden and our squash did not's been disappointing. I love a garden. I wish I could make our entire back yard into a garden but, I just don't think our association would approve it. smile.

So...where did I get the squash for the recipe if it wasn't from our garden? My sweet friends.

I want to give a shout Gina and Anita, for sharing from their garden this summer. Thank you for the squash!

Please try this bread. It will not disappoint.

What a great way to get the kids to eat some more veggies. Your kids will not know they're eating squash. My oldest son said "I could eat an entire loaf of this Momma." (and he does NOT care for squash.)

What a fun and unique recipe!!

Use about 2-3 medium size summer squash. Wash em' good and cut off the ends.

Grate em'. Set aside.

In small bowl, combine flour, salt, baking powder, and baking soda. Stir. Set aside.

In a larger size mixing bowl, add sugar, eggs, and oil.

Mix well.

Add vanilla and packed brown sugar. You know you have packed your sugar correctly when it slides out of your measuring cup in a big chunk. Mix well.

Add squash and baking chips to wet mixture.

Mix gently.

Add dry ingredients to wet ingredients and just stir until combined. Do not over stir.

Butter loaf pan. You can butter your pan by tearing off a small piece of paper towel and dipping it in some softened butter then smear all over your pan. I use my fingers because that's how my grandmother taught me. I love my Grandma Betty.

Fill your loaf pan approximately 3/4 full.

Bake at 325 for 35-40 minutes. Be careful not to over-bake. Yummo!

Sweet and Moist White Chocolate Chip Squash Bread

2 cups grated summer squash (approximately 2 medium squash)
3 cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 eggs
1 cup granulated sugar
1 cup (packed) brown sugar
1 cup vegetable oil
2 teaspoons vanilla
1-2 cups white chocolate baking chips

Preheat oven to 325. Grate squash and set aside. In a smaller size bowl, combine flour, salt, baking soda, and baking powder. Set aside. In a medium size mixing bowl, add granulated sugar, vegetable oil, and eggs. Mix well. Now, add brown sugar and vanilla. Mix well. Fold in squash and chocolate chips. Add dry ingredients to wet and stir just until combined. Do not over mix. Put into greased (with butter) four mini loaves. Bake at 325 for approximately 35-40 minutes. Do not over bake. Let bread rest about 5-10 minutes and transfer to baking rack to cool.

*You can omit the baking chips and it's just as delicious. I made 2 mini loaves with baking chips and 2 without. My favorite was without..but, I am not a super big sweet eater.*

**This recipe will also make 2 regular size loaves. Increase baking time.**
You can also make muffins or mini-muffins. Just adjust baking times accordingly.

I wonder how it would taste if you added a handful or two of fresh blueberries. mmmmmm?

**this was originally a zucchini recipe that I transformed.** .....very cool should check it out.

Summer squash dishes....oh yes ma'am!!! Kristi


  1. I can not wait to try this. I will make it in my Pampered Chef mini loaf pan and will get to skip the step where you grease your pan :) You know I have to promote my Pampered Chef business girl.
    Gina Horton

  2. Yes ma'am Gina,

    I am a supporter of Pamperd Chef and their kitchen gadgets. Love em!! Let me know how your squash bread turns out. I am excited to hear what you think of it. Much Love!

  3. Kristi, I did try this bread with out white choc. chips & it didn't turn out very good. I think I used the wrong flour, I get confused on flour.

  4. I am sorry that your bread didn't turn out. What kind of flour did you use? Did you accidentally use Self Rising? If so, that would be the culprit. If not, was it the taste? Was it the texture? Was it dense?
    If you can, describe the bread to me...and I might be able to help you. Let me know.

  5. It was too dense, I think I used all purpose flour, thinking it was self rising, so I didn't add the baking powder, soda or salt. Also, a friend mentioned that the flour could have been old. Is there a certain brand flour you use, do you buy all purpose & self rising? I need to label mine better, I usually dump in tupperware container in cabinet for storage. I will try again, so discouraging when I mess up a good recipe. But if @ first I don't succeed, I will destroy all evidence that I ever tried, ha ha, Steph.

  6. Oh Stephanie...there are so many different kinds and types of flour. Yes ma'am, I keep several different types of flour at the house. I use all-purpose, self rising, bread flour, wheat flour..ect. I would recommend for you to buy all purpose and self rising. Yes, make sure your flour is labeled. This will help aleviate any confusion. Hope this helps.

    I'm gonna work on a new posting "All About Flour". Hopefully, it will help answer some commonly asked questions. As always, thank you for your comments. Stay encouraged!!