Just as plentiful as zucchini this time of year, yellow summer squash can be used countless in the kitchen.
In fact, it is my favorite veggie to sneak into meals without my family noticing. This can be mixing in some squash noodles with their regular pasta or adding purees to many sauces, the mild flavor is never noticed.
So, when I had an extra squash I needed to use quick (before it turned to mush in my vegetable drawer) I decide to try to add it to something sweeter. I altered an old zucchini bread recipe and came us with Lemony Squash Bread.
Gluten, dairy, and refined sugar free.
Ingredients:
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1/2 cup Coconut Oil, melted (or vegan butter substitute)
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1 cup Lakanto Sweetener
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1/2 tsp Vanilla Extract
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1/4 tsp Lemon Extract (optional but adds a more lemony flavor)
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2 Eggs, at room temperature
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Juice and Zest of 1 Lemon
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1/2 tsp Sea Salt
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1/2 tsp Baking Soda
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1 cup Gluten Free Flour
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1/2 cup Almond Flour
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1/2 cup Vanilla Protein or Collagen Powder
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1 cup Grated Yellow Squash
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1 tbs Poppy Seeds
Instructions:
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Preheat oven to 325 degrees and grease a loaf pan.
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Combine the coconut oil, sugar, and extracts in a large mixing bowl. Mix until well combined and creamy, about 2 minutes.
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Add the eggs and mix until well incorporated. Then, add lemon juice and zest.
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In a separate bowl whisk together salt, baking soda, flours, and protein powder.
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Add the dry ingredients to the wet ingredients and mix well. Stirring in yellow squash and poppy seeds last.
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Spread the batter into the prepared loaf pan and baking for 45-55 minutes, until a toothpick in the middle comes out clean (you may need to cover with foil for last 10-15 minutes if top is browning too quickly).
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Allow to cool before removing from pan. Can serve warm or store in refrigerator for up to 5 days.
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