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This cake is fundamentally rich, moist, and everything you want it to be.

PLUS, the invisible squash keeps the texture luscious with no squashy flavor. And if you have kids like mine that seem to point out any tiny green squiggle, summer squash is a better choice, even than zucchini, to me. Feel free to use chocolate chips instead of chunks if that is what you have. You can't really mess it up. Another perk? It all gets done in the food processor. So fast, and I am all about fast.

This cake is so perfect as is, (breakfast with coffee!) but a small dollop of whipped cream or spoonful of ice cream might just make someone cry tears of joy.

Notes: Oil is grape seed.


Ingredients: 1 1/4 cups flour, 1 cup sugar, 1/3 cup unsweetened cocoa powder, 1/2 tsp. baking powder, 1/4 tsp. baking soda, pinch of sea salt, 1/4 cup neutral oil, 1/2 cup milk, 1 tsp. vanilla extract, two eggs at room temperature, one medium yellow hook-neck squash, peeled and chopped, 1/2 cup semi-sweet chocolate chunks Makes one standard loaf

1. Preheat the oven to 350* and grease and parchment line a loaf pan. 2. Bring 2 cups of water to boil in a saucepan, and drop in the squash. Boil for 10 minutes or until fork tender. Drain and set aside. 3. In the bowl of a food processor, blend together the flour, sugar, cocoa, baking powder, baking soda, and salt. 4. Heat the milk and vanilla either on the stove or in the microwave until just warm. Add to a food processor. Follow with the oil and eggs. 5. Mash the squash roughly, and tip into the processor. Blitz everything for 1 minute. Scrape the sides down and blitz again, 30 seconds or so. 6. Tip in the chocolate chunks and pulse a couple times. Pour the batter into the loaf pan, it will be a wet batter- this is good! 7. Bake for 45-50 minutes, or until a tester comes out clean.

Tip: If you feel that the edges of the cake are getting overdone, but the center isn't finished baking, lay over a piece of foil, and check every five minutes until the center is bouncy.

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