a happy combo: golden squash coconut-chocolate chip loaf

golden squash coconut chocolate chip loaf | everybody likes sandwiches

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.

golden squash coconut chocolate chip loaf | everybody likes sandwiches

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.

golden squash coconut chocolate chip loaf | everybody likes sandwiches

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!

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19 comments to “a happy combo: golden squash coconut-chocolate chip loaf”

  1. 1
    Robert F   October 2, 2012 at 3:44 pm

    OMG, the “print recipe” button works on old recipes too! Backwards compatibility was not specified in my feature request but it is appreciated. I am SO renewing my ELS subscription…

  2. 2
    Joanne   October 3, 2012 at 3:33 am

    I used to think I didn’t like the texture of coconut in baked goods but now that I’m coming around to it, I really need to include it in my repertoire more! This quickbread sounds delicious. Perfect for a midday snack or dessert!

  3. 3
    Julia | JuliasAlbum.com   October 4, 2012 at 1:14 am

    This bread looks delicious! It’s making me hungry.

  4. 4
    Kim of Mo'Betta   October 4, 2012 at 7:31 am

    My neighbor has given me my first butternut squash. I have no idea what to do with it…but this bread sounds delish. Could I use butternut and if so, do I cook it then puree it like pumpkin, or can I just grate it raw? Probably a dumb question, but I have never eaten or cooked one before! Thanks!

  5. 5
    kickpleat   October 4, 2012 at 3:08 pm

    Robert F, it was my most requested feature so I’m glad you’re pleased! Hooray!!

    Joanne, from someone who has always loved coconut, I can’t understand your texture phobia :) However, it’s good that you’re coming around to the good side of things ;)

    Thanks Julia, it’s really tasty.

    Kim, I used summer squash but as I was writing the recipe for this post I wondered how grated a raw winter squash would be & I think it would turn out great. Just peel and seed the squash beforehand, no need to cook it. Just grate it! I love butternut squash – there’s so many wonderful recipes for it!

  6. 6
    Nicole   October 5, 2012 at 3:16 pm

    This is my kind of baked good!! I also love the yellow flecks from squash, even when I start to get sick of them at the end of summer :)

  7. 7
    Kristine   October 7, 2012 at 2:13 pm

    My pan of golden squash coconut chocolate chip loaf just came out of the oven. It will be perfect for a light lunch today with a pear/beet salad. Thanks for a yummy recipe.

  8. 8
    Sues   October 8, 2012 at 8:56 pm

    Whoa. This loaf has a lot going on and I love every bit of it!!

  9. 9
    hag   October 11, 2012 at 8:58 am

    Yum! that looks so good and moist and rich with chocolate! I could eat the whole loaf!
    Print recipe feature is cool…no more cut and paste!

  10. 10
    Jen   October 11, 2012 at 10:03 am

    mmm delicious. I am looking for something to make and deliver to 3 sets of new parents … three new babies! I typically have better luck with muffins over loaves… would this recipe work in muffin tins? Perfect gift for fall. Thank you!

  11. 11
    kickpleat   October 11, 2012 at 12:52 pm

    Ha, I know what you mean Nicole :)

    Kristine, so glad you enjoyed it! It’s a lovely loaf and perfect for a snack!

    Thanks, Sues.

    Yay, glad you like, hag :)

    Jen, yes, I think this would work well as a muffin. Just bake it for a shorter time – start checking at 18 minutes to see for doneness, but probably closer to 20-25 minutes should do it. Enjoy!

  12. 12
    Kimberley   October 11, 2012 at 11:08 pm

    Love this! I’m in full agreement with you on the perfection of chocolate and coconut together. The squash makes it seem so cozy and autumnal (despite it being summer squash.)

  13. 13
    Joanne (Bijoux)   October 15, 2012 at 9:29 am

    This loaf sounds delicious! Chocolate and coconut are a winning combination. Yum!

  14. 14
    kickpleat   October 15, 2012 at 10:26 am

    I know, I had to use what I had and summer squash was it, Kimberly! It was still delicious and felt like autumn even though the weather felt like summer still :)

    Thanks Bijoux! It’s one tasty loaf!

  15. 15
    Kaeti   October 28, 2012 at 7:29 pm

    I just made this, with the only substitutions of olive oil for coconut oil, and using leftover cooked butternut instead. It is FREAKING DELISH. Thanks!!

  16. 16
    kickpleat   October 29, 2012 at 12:11 am

    So glad you liked it Kaeti, love your substitution of using cooked squash!

  17. 17
    Danabee   October 30, 2012 at 1:07 pm

    What a killer recipe. I think I’ve made it three times in the last two weeks. Making it again right now with the last of the garden’s zucchini. This is so, SO much better than the usual “zucchini bread” type recipe out there. Thank you!

  18. 18
    kickpleat   November 12, 2012 at 12:57 pm

    Danabee, so glad you’ve enjoyed this one!! It is a delicious recipe and I’m glad you think so too :)

  19. 19
    Robert F   March 12, 2013 at 10:14 pm

    I made this tonight, it was moist and tasty. A great use for extra squash before I head out of town.

    Those worried about using coconut oil (which is over 90% saturated fat) should be aware that there is increasing medical acceptance for non-hydrogenated coconut oil. As I understand it, the saturated fat in coconut oil (called lauric acid) increases the “good” HDL cholesterol in the blood and can therefore improve cholesterol the ratio of HDL/LDL, which seems to be increasingly used as a cholesterol yardstick.

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