Move over, zucchini bread. This summer squash bread is delightfully and perfectly spiced, moist, and travels well. It’s the perfect quick breakfast to jump-start your day. This recipe makes a large-ish amount, twice as much as your normal loaf pan. Use a 9×13 dish, or 2 loaf pans. It freezes well, so eat one and store the other for that last-minute bake sale, for a good friend, or whenever.
You’ll need:
3 eggs, beaten
2 cups white sugar
1 cup coconut oil (you can also use vegetable oil or applesauce if you’re watching fat)
2 tsp vanilla extract
3 cups all-purpose flour
3 tsp baking powder
2 tsp ground cinnamon
2 tsp ground nutmeg
1/2 tsp salt
2 cups shredded summer squash (you can use previously frozen squash, just be sure to drain it well)
