Vegan Summer Squash Bread Perfection!
This always happens when I go to the farmer’s market… I have two or three things in mind that I need to get, but I end up buying fresh, local produce until either my backpack is full or my wallet is empty. So, this week I ended up with some delicious yellow summer squash that I needed to use up. I thought, if carrot cake is classic and zucchini bread is divine, why not give squash bread a go? And why not make it vegan while I’m at it? Here’s what I came up with:
(Due to the amount of squash I had on hand, I made enough batter for six muffins and one large loaf, but the recipe can easily be halved for a single medium-sized loaf, in which case you’d just want to bake it at 350 deg. for 55-60 minutes.)
Dry ingredients:
- 3 c. all-purpose flour
- 2 tsp. cinnamon
- 2 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. nutmeg
- 1/2 tsp. salt
Wet Ingredients:
- 2 c. coarsely grated summer squash
- 2 c. raw cane sugar
- 1/4 c. canola oil
- 1/4 c. olive oil
- 2 tbsp. honey
- 1 over-ripe banana, mashed
- 1 carrot, finely grated
- zest of 1 lime
Directions:
Preheat oven to 375 degrees. Mix dry ingredients in a large mixing bowl, make a well in the center, and set aside. Mix wet ingredients in a separate large mixing bowl. Add wet mixture to dry mixture all at once and stir just until moistened. If desired, fold in 1 cup chopped pecans. Fill six paper-lined muffin tins level with top of pan. Pour remaining batter into a greased 8×4x2 loaf pan. Bake loaf and muffins for 25-30 minutes, or until a toothpick inserted near the center of a muffin comes out clean. After removing muffins, lower oven temp. to 350 deg. and bake loaf for another 25-30 minutes, or until toothpick comes out clean. Let cool for 10 min. in pan on a rack, then remove from pan to cool completely. Now, sit back and enjoy Vegan Summer Squash Bread Perfection!
stephen said,
August 28, 2008 at 5:42 pm
Mmmmmm. Can’t wait to eat it.
Shannon said,
July 27, 2009 at 4:24 pm
“Mmmmm” is right, Stephen. I just bit into my first muffin. This recipe yields decadently moist yet light results. Easily my new favorite vegan comfort food. Thank you!
Clare said,
July 29, 2009 at 11:57 pm
This was a beautiful recipe!
I tweaked this recipe a bit, and made it x 3, as I had about 6 c grated squash. I used zucchini and a little bit of yellow squash. Instead of all that cane sugar, I used about 1/3 the sugar and then substituted the rest with honey and maple sugar. That made it unnecessary to add the tbsp.s of honey later on as well. I skipped the carrot and the banana and added a little extra canola oil. It came out perfect! Kind of cake-y because of all the flour, but I really liked it! I thought it might be delicious to add some raisins in next time.
Thanks for this fantastic vegan recipe!
–Vegan in Louisville, Kentucky
vegan said,
September 4, 2009 at 2:17 am
Honey isn’t vegan…
kelseywood said,
November 7, 2009 at 4:48 pm
While that may be true, no meat or dairy products is vegan enough for my liking. The recipe calls for so little honey that replacing it with sugar or simply leaving it out won’t really detract from the flavor.