Summer Squash Bread

PREP 15 minutes
COOK TIME 75 minutes
SERVES 1 loaf

Functional Foods Highlight

Zucchini:

Zucchini is a great source of fiber, potassium and vitamin C making it a vegetable that supports gut health, cardiovascular health, eye health and your immune system.

Zucchini is also hydrating; containing over 90% water.

I am a huge fan of the sweet and spiced zucchini bread we all know and love. I'm sure I'll be posting a recipe of that before the summer is over; but this isn't that, and it's not trying to be! This recipe is more savory than sweet and the summer squash definitely stands out without any competing flavors.

This bread is delicious right after baking but can stay good for three days if tightly wrapped at room temperature. To gain back some of those crunchy edges I highly recommend toasting leftovers and enjoying it warm with butter!

Food Farmacy

1 1/2 cup all purpose flour
1/2 cup whole wheat pastry flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 large eggs (room temp.)
1/4 cup canola oil (or any mild oil of your choice)
1/2 cup whole milk yogurt
2 cups shredded summer squash (I used yellow squash and zucchini)
1/4 cup honey

Directions

1. Preheat oven to 325 °F

2. Oil a 9 inch bread pan and set aside

3. After you have grated your squash, place in a cheese cloth or clean dish towel and squeeze out as much water as you can

4. Sift flours, baking soda, baking powder and salt into a medium size bowl

5. In a separate large bowl whisk together eggs and honey for about 2 minutes

6. Mix oil and yogurt into egg mixture

7. Using a spatula gently fold dry mix into the wet mix

8. Fold in squash until just incorporated (be sure not to over-mix)

9. Pour batter into your bread pan

10. Bake for about 75 minutes or until bread is cooked all the way through (after 65 minutes check with a skewer, if it comes out clean the bread is done)

11. Rest bread for 20 minutes before removing from the pan

12. Enjoy right away or keep tightly wrapped up to 3 days.

From the Chef:

This bread is pretty savory and by no means is a dessert. Try adding peppers or other summer vegetables like carrots and beets.

From the Doctor:

For those of you who are vegan or dairy sensitive, replace the whole milk yogurt with a non-dairy alternative. For vegans substitute the honey with maple syrup.

Sources

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Summer Squash Bread PREP 15 minutes COOK TIME SERVES 1 loaf Food Farmacy 1 1/2 cup all purpose flour 1/2 cup whole wheat pastry flour 1 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt 2 large eggs (room temp.) 1/4 cup canola oil (or any mild oil of your choice) 1/2 cup whole milk yogurt 2 cups shredded summer squash (I used yellow squash and zucchini) 1/4 cup honey	I am a huge fan of the sweet and spiced zucchini bread we all know and love. I'm sure I'll be posting a recipe of that before the summer is over; but this isn't that, and it's not trying to be! This recipe is more savory than sweet and the summer squash definitely stands out without any competing flavors. This bread is delicious right after baking but can stay good for three days if tightly wrapped at room temperature. To gain back some of those crunchy edges I highly recommend toasting leftovers and enjoying it warm with butter!
Directions