TL/DR – Summer Squash Quick Bread. This almond flavored, semi-healthy quick bread uses white whole wheat flour and it’s a great way to use boring old summer squash. –
As you may have noted by the date of this post, we are in the midst of stay-at-home orders and we’re doing our part to flatten that curve! As such, I’ve enlisted my son to help experiment with recipes because I need things for him to DO!! Today is also the first day of spring, so we took away the fall flavors of cinnamon and nutmeg and switched it up. I’m happy to report that the optional lemon zest and almond extract lightened my mood a bit.
Don’t drain the squash after grating it. The moisture is essential for this quick bread to work. Also, generously spray the loaf pan with cooking spray. It’s a heavier, moist batter that tends to stick. Full disclosure: the recipe calls for one cup of sugar but I usually only use 3/4 or even 1/2 cup. It still tastes delicious.
Also try Lemony Zucchini Bread or for something less springy, Chocolate Chip Pumpkin Bread.
Summer Squash Quick Bread
Ingredients
- 1 1/2 c grated summer squash (from one medium-large squash)
- 1 c granulated sugar
- 1 large egg
- 1/3 c canola oil
- 1 t almond extract
- zest of one lemon, optional
- 1 1/3 c white whole wheat flour
- 1/2 t salt
- 1 1/2 t baking powder
- 1/2 c slivered almonds
Directions
- Step 1 Heat oven to 350 degrees F.
- Step 2 In a large bowl, whisk together the first 5 ingredients, (squash through almond extract, plus the optional lemon zest.)
- Step 3 Sprinkle baking soda, salt and baking powder over the mixture and whisk together.
- Step 4 Using a spatula, gently stir in the flour until just combined.
- Step 5 Pour into a 9″ greased loaf pan and sprinkle the slivered almonds over the top, then bake for 50 – 55 minutes until a toothpick comes out clean.
