Grain-free
Preheat the oven to 400°F. Slice the squash into 4 wedges, discard seeds and lightly drizzle with oil. Bake until very tender, about 40 minutes. Cool completely. Scrape flesh from skin and puree until smooth (if mixture is too thick to blend, add 1 tbsp of water ). Measure 1 cup of puree for recipe use.
Preheat oven to 350° F. Grease and line two sides of loaf pan with parchment paper allowing overhang for handles.
In a large bowl whisk together the flours, cocoa powder, baking powder, baking soda, and salt. Using a hand held mixer, mix together the squash puree, coconut oil, coconut sugar, eggs, and vanilla extract. Pour the dry ingredients into the wet and blend until just combined. Fold in the chopped chocolate. Pour batter into prepared loaf pan and smooth top with a spatula or back of a spoon. Bake for 50 minutes, or when a toothpick inserted in the middle comes out clean. Cool in pan for 15 minutes. Remove cake from pan and allow to cool completely on a cooling rack.
When cake is room temperature, begin the glaze. Place a sheet of parchment paper under cooling rack to catch chocolate drippings. Using the double boiler method, bring a small pot with 1 inch of water to a simmer. In a small bowl that can sit on top of the pot, combine the chocolate and coconut oil. Place bowl on top of pot and whisk until chocolate mixture is melted and smooth. Allow glaze to cool down and thicken slightly. Wipe the bottom of the bowl to ensure no water gets into the chocolate. Pour glaze all over cake. Place glazed cake in fridge for 30 minutes or until glaze has set.
Enjoy cold or at room temperature.