Once again I insist on turning my fabulously healthy, farm fresh, local organic vegetables into something baked and sugary.  But ohhhhhh, is this bread good.  It’s more like cake than bread, really.  I wouldn’t think twice about slapping some cream cheese icing on this stuff and calling it dessert, but it could just as easily be baked in cupcakes pans and called a muffin.  Anyway you make it, it’s a delicious, moist, chocolatey treat that will help you use up all the summer squash that is inescapable at this time of the year.  And the combo of cinnamon and chocolate is just so warm and comforting that it almost gives you a little taste of winter in the hot summer months.  I think this recipe started out as a zucchini bread, but I have used yellow squash, pattypan squash, and zucchini in it interchangeably with no issues.

6 T cocoa powder

2 T vegetable oil

2 c sugar

1 c vegetable oil

3 eggs

2 c grated summer squash, unpeeled, and I like to grate it coarsely so the color and texture stays evident

1 t vanilla

2 c flour

1 t soda

1 t salt

1 t cinnamon

3/4 c chocolate chips

In a large bowl, whisk together the cocoa and 2 T vegetable oil to make a paste.  Stir in sugar and 1 c vegetable oil until combined.  Add eggs one at a time, blending after each addition.  Stir in vanilla and squash.  Sift in all the dry ingredients and stir to combine.  Fold in chocolate chips.  Divide into two greased 9×5 loaf pans, or whatever pans you desire.  Bake at 350 until a toothpick comes out clean – about 45 minutes for loaf pans.  This bread freezes very well wrapped in plastic.