Chocolate Summer Squash Bread

With the exception of the pancakes we had last weekend, I haven't made any breakfasty foods so far. And I really like breakfast, so that needed to change. Last night, I made two loaves of chocolate summer squash bread -- one to leave with my dad and brother and one to bring home for me and P.

The idea for the bread came from here, but I made a fair number of changes to it. I would have made slightly different changes in my own kitchen, but I was at my dad's house so I had to work with what he had. My modifications left out the eggs, oil, and sugar -- and added a tsp of baking powder and a mashed up banana. I also used a 10 oz bag of grain-sweetened chocolate chips in place of all of the chocolate in the recipe. I was at first planning to use the same quantity of chocolate as the original called for, but that left only a few chips in the bag . . . so I tossed the rest in. I originally bought the grain-sweetened chocolate for a recipe I planned to make for Karen's memorial, from a macrobiotic dessert cookbook called Love, Eric. I ended up making my own recipe of ice cream instead, which meant I had this chocolate around to use up! I also added an extra cup of flour at the end, because the batter looked much too liquidy -- I'm not sure if I would do that again in the future, but the squash I used was very juicy.

We had slices of the chocolate bread for breakfast this morning -- actually, a few pieces disappeared even before this picture was taken! The bread was dense and fudgey; maybe without the extra flour it would've been a bit lighter. The density wasn't a bad thing though! The bread was sweet but not too sweet -- perfect for breakfast -- and definitely very chocolatey.

I will absolutely plan to make this bread again with more of the summer squash we get; the modifications will be a bit different at home though, since I won't have bananas but will have access to other potential egg substitutes.