Recipe: Summer squash chocolate quick bread

One of my daughters won't touch zucchini bread. She's not of a fan of the vegetable - too mushy, she says. And she won't even eat zucchini bread because she can see the flecks of green in there.

Summer squash bread, which is essentially the same thing? She's totally OK with it.

Our small backyard garden has given us gallons of grape tomatoes, more than 100 cucumbers and more summer squash than my family would normally eat. We roasted, grilled and sauteed the squash.

I also turned it into a couple of loaves of quick bread, which my daughter happily ate, not realizing, at first, it was really no different than zucchini bread. The yellow summer squash blends in better with the rest of the bread than the green zucchini. She asked for seconds - even after she knew how I made it.

1/2 cup semisweet chocolate chips

Preheat your oven to 350 degrees and spray a loaf pan with cooking spray. I usually layer a sheet of parchment paper in the bottom of the pan to ensure none of it sticks to the bottom.

Combine the dry ingredients, except the sugars. In another bowl, cream the butter and sugars using a mixer until light and fluffy. Add the eggs and mix well. Pour the dry ingredients and buttermilk into the butter and sugar and mix. Gently stir in the chocolate chips.

Bake for about 55 minutes to 60 minutes. Let it rest for about 30 minutes before slicing. I like to freeze these quick breads and slice them frozen in the mornings to add to lunch boxes. The slices are thawed by the time my kids eat lunch.