Squash-a-palooza: Spiced Summer Squash Bread

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)

1.  Preheat oven to 325 degrees F
2.  Grease a 9×13 inch baking dish or 2 loaf pans
3.  In a large bowl, beat the eggs until fluffy.  Beat in the sugar, oil, and vanilla
4.  In a medium bowl, mix together by hand the flour, baking powder, cinnamon, and nutmeg
4.  Gradually mix the flour mixture in by hand with the egg/sugar/oil/vanilla mixture
5.  Fold in the squash then transfer to the prepared baking dish(es)
6.  Bake 45 minutes until a toothpick inserted in the center comes out clean.
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About sunnydiaz

www.polyvoracious.com View all posts by sunnydiaz

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