Yellow Squash Bread
Don't let the lackluster name fool you! This bread is a rockstar and a new summer staple around here. Move over, zucchini. There's a new sheriff in town.
Ingredients
- 1 cup grated yellow squash large seeds removed
- ¼ cup canola oil could sub avocado, or refined coconut oil
- ¼ cup apple sauce
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup white granulated sugar
- ¼ cup honey
- 1 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
Instructions
- Preheat oven to 325 degrees.
- Grate summer squash, place in fine mesh colander, sprinkle with a dash of salt and toss to coat. Let this sit and strain for 5 minutes while you do the following steps.
- Sift together flour, cinnamon, baking soda, baking powder, and salt.
- Mix oil, applesauce, honey, eggs, sugar, and vanilla extract.
- Either press yellow squash into colander or transfer to cheesecloth and wring out moisture. I got close to ½ cup of liquid while doing this! You don’t have to squeeze it bone dry, just enough that it isn’t sopping wet. Add yellow squash to oil mixture and combine thoroughly.
- Add dry ingredients to wet ingredients, being careful to not overmix. Mix until no trace of flour remains.
- Pour batter into 8x4 or 9x5 loaf pan, sprayed with nonstick cooking spray.
- Bake for 50-60 minutes, depending on oven strength. Check with a toothpick or knife at 50 minute mark, adding 5 minutes until toothpick comes out clean. For me it was 55 minutes exactly.
Tried this recipe?Let us know how it was!