Chocolate, coconut and my taste buds are a winning trifecta. My taste buds don’t lie. In the past I’ve made ice cream, granola, chewy squares, almond joy copycats, banana bread, and my favourite macaroon squares. And now I can add this golden squash coconut chocolate chip loaf to the growing list. I wanted to use up a really large patty pan squash and some random bits of crookneck squash. I loved how vibrant yellow their skins were and figured they’d nicely fleck in the batter. You can see their brilliant colour above dotting the loaf.
The loaf has a nice tender crumb and isn’t too sweet. It also goes lovely with your morning coffee or evening tea. Instead of using the usual shredded coconut, I used the wider coconut ribbons (sometimes called coconut chips) which I can find at my local co-op grocer and I’m sure carried at local specialty stores. The ribbon coconut adds a sturdy texture and good chew, but plain old shredded would be a-okay too.
I’d like to mention that Frankie magazine wrote a sweet little poem about my blueberry buckwheat bundt cake. How awesome is that? Also, by popular demand, I have included a handy “print this” function for all my recipes. You’ll find the print icon just below each recipe. One day when I get to my re-design I’ll have a lovely custom print out, but in the meantime, this works really well. Whooo!
golden squash coconut-chocolate chip loaf
I used a large patty pan squash and a crookneck squash. Zucchini would be an easy substitute, but I think a grated fall squash or yams could do something interesting here – and you wouldn’t need to squeeze out any excess liquid either. You know, just thinking aloud for next time.
1 1/2 c whole wheat pastry flour
1/2 t baking soda
1/2 t baking powder
1/2 t salt
1/4 t freshly grated nutmeg
1/2 c brown sugar
1/4 c coconut oil, melted
1/2 c plain greek yogurt
1 large egg
1 3/4 c grated yellow summer squash or zucchini (squeezed and well-drained)
1 t vanilla extract
1/2 c shredded or ribbon unsweetened coconut
1/2 c chocolate chips
1/4 c walnuts, chopped (optional)
Preheat oven to 350F and use some extra coconut oil to grease up your pan. Flour it and then bang off any flour that doesn’t stick.
Whisk together the flour, baking soda, baking powder, salt and nutmeg and set aside.
In another large bowl, beat together the sugar, coconut oil, yogurt and egg until well blended. Stir in grated squash along with the vanilla extract. In two additions, add the dry ingredients into the wet, stirring until just combined. Add in the shredded coconut, chocolate chips and walnuts (if using) and lightly blend.
Pour batter into prepared loaf pan and bake for 50 minutes or so – until a skewer comes out clean and the top is golden and crusty. Let the pan cool on a wire rack for 15 minutes and then loosen the sides with a knife before removing the bread from the pan to fully cool.