Brain Boosting Blueberry Vanilla Almond Muffins
cook / prep 1 hr 30 mins
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!
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.
This bread is pretty savory and by no means is a dessert. Try adding peppers or other summer vegetables like carrots and beets.
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.
cook / prep 1 hr 30 mins
Summer Squash Bread
Food Farmacy
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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 |