Summer Squash Bread
A delightful and moist bread made with fresh summer squash, perfect for breakfast, snacks, or dessert.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
Wet Ingredients
- 2 large eggs
- 1/2 cup vegetable oil can be substituted with melted coconut oil or unsweetened applesauce
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 tsp vanilla extract
- 1 1/2 cups grated yellow summer squash (squeezed dry) squeeze to remove excess moisture
Optional Add-ins
- 1/2 cup chopped nuts or chocolate chips optional
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
- In a bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, beat the eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until smooth.
- Stir the dry ingredients into the wet mixture just until combined. Fold in the grated squash and optional nuts if using.
- Pour the batter into the loaf pan and smooth the top with a spatula.
Baking
- Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Enjoy warm or at room temperature. Store leftovers in an airtight container at room temperature for up to three days, or refrigerate for up to a week. You can also freeze it for up to three months. Thaw in the refrigerator when ready to enjoy.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 1gSodium: 200mgFiber: 1gSugar: 10g
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