Summer Squash Bread

I have been saying I would make zucchini bread every day this summer. It wasn’t until my mom asked what we could do with the yellow squash in our fridge that I finally made it. While I would have loved to experiment and make my own recipe completely from scratch, my whole family was in the pool without me and I had some serious FOMO, so I adapted my recipe from Craig Clairborne’s NY Times Zucchini Bread recipe.

Ingredients:

2 cups unbleached all-purpose flour

1 cup whole-wheat flour

½ cup brown sugar

1 tablespoon baking powder

1 teaspoon ground ginger

½ teaspoon freshly grated nutmeg

½ teaspoon allspice

1 teaspoon ground cinnamon

Pinch of salt

3 eggs

3/4 cup melted and cooled coconut oil

1/4 cup honey

1 medium-large yellow squash and 1 small zucchini, grated (about 3 cups)

1 cup chopped pecans or walnuts (I omitted this simply because I forgot but will definitely add nuts next time)

Instructions:

Preheat the oven to 325 degrees. In a larger mixing bowl, whisk together flour, brown sugar, baking powder, ginger, nutmeg, allspice, cinnamon, and salt.

In a separate bowl, whisk together 3 eggs, honey, melted and COOLED coconut oil (cooling is essential or your eggs will scramble, don’t let it happen to you). Fold in grated zucchini and add in any mix-ins.

Fold the wet mixture into the dry mixture until well incorporated. Divide into 2 oiled loaf pans and bake for 1 hour, or into muffin tins (should make about 16) and bake about 25-30 min. For a browner top, turn the heat up to 350 degrees for the last 5 minutes.

Try this recipe and let me know what you think! Tag me in your photos @milanocooky on Instagram!

xoxo,

Haley