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!
