Even though my family doesn’t have a garden, every year we are blessed with homegrown produce from friends.
Last year I traded homemade bread for bags of fresh tomatoes. Another year a kind neighbor gave us cucumbers and collard greens. And this year we were given a bounty of giant summer squash from a friend that was more than willing to share a bag or two.
After she sent me this picture, I was a little worried…
As much as we enjoy squash ’round here, that would have been a bit much, but she only brought part of the bounty. (Thanks Ash!) :)
One of my favorite things to make with squash is squash bread. Although I’ve tried another recipe in the past, this year I adjusted my grandma’s zucchini bread recipe and substituted squash instead of zucchini. The result was a delicious treat that the whole family enjoys.
I think it’s a new summer tradition.
- ½ cup applesauce
- ½ cup coconut oil (heated just till warmed)
- ¾ cup sucanat (or sugar)
- 2 eggs
- 1 Tbs vanilla
- 2 cups shredded summer sqaush
- 3 cups whole wheat flour
- 2 tsp cinnamon
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- Whisk together the applesauce, oil, sucanat, eggs, and vanilla.
- Stir in the squash.
- Add remaining ingredients and mix until combined.
- Grease two loaf pans and pour the batter into the pans.
- Bake at 350 degrees for 50 minutes or until a toothpick inserted in the center comes out clean.
- Let cool for about 10 minutes before removing the bread from the pans. Serve warm (it's extra good with a slab of butter) or cooled. Enjoy! :)
What’s one of your favorite recipes for squash?