Summer is the perfect time for backyard barbecues, picnics, and all things outdoors. But it’s also a time when yellow squash is in abundance! If you’re looking for a tasty way to use up some of that summer squash, why not try making this delicious yellow squash bread recipe?
Not only is this bread packed with the sweet and slightly nutty flavor of yellow squash, but it’s also a healthy twist on traditional bread recipes. We’ve substituted white flour with whole wheat flour and used coconut oil instead of butter to add some healthy fats.
π₯ Ingredients
So, gather your ingredients and let’s get started!
Ingredients:
- 2 cups grated yellow squash
- 3 eggs
- 1/2 cup coconut oil
- 1/2 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1 3/4 cups whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup chopped walnuts (optional)
πͺ Instructions
Instructions:
- Preheat your oven to 350Β°F (175Β°C). Grease a 9×5 inch loaf pan and set it aside.
- In a large bowl, beat together the eggs, coconut oil, maple syrup, and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the grated yellow squash and chopped walnuts (if using).
- Pour the batter into the prepared loaf pan and smooth out the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
π Top tip
Enjoy a slice of this delicious yellow squash bread with a smear of almond butter or a dollop of honey. It’s the perfect snack or breakfast treat that’s packed with wholesome ingredients and a touch of sweetness.
This recipe is a great way to sneak in some extra veggies into your diet, and it’s also a delicious way to use up any excess yellow squash you might have on hand. So, whether you’re having a summer barbecue or just need a quick snack, give this yellow squash bread recipe a try. Your taste buds will thank you!
We hope this recipe has inspired you to get creative in the kitchen and try something new. Don’t forget to share your creations with us on social media using the hashtag #greatfoodrecipes.
Happy baking!
π Recipe
Sugar Cookie Cherry Cobbler
INGREDIENTS
- 1 16 oz bag frozen cherries
- 1/2 cup granulated sugar
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch
- 1/2 teaspoon vanilla extract
- 1 16 oz package refrigerated sugar cookie dough
INSTRUCTIONS
- Preheat the oven to 350Β°F and grease a 9×9 inch baking dish.
- In a medium saucepan, combine the frozen cherries, sugar, lemon juice, cornstarch, and vanilla extract. Cook over medium heat until the mixture begins to boil, stirring occasionally.
- Pour the cherry mixture into the prepared baking dish.
- Cut the sugar cookie dough into 1/4 inch slices and place the slices on top of the cherry mixture.
- Bake for 25-30 minutes, or until the cookie topping is lightly golden and the cherries are bubbly.
- Let the cobbler cool for 10 minutes before serving. Serve warm with a scoop of vanilla ice cream, if desired.
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