Summer Squash Bread

Breakfast
Written By Tanya Camp

Ingredients

  • 3 large eggs

  • 1 cup white sugar

  • 1 cup brown sugar

  • 1/2 cup unsweetened apple sauce

  • 1/2 cup avocado oil (or vegetable oil)

  • 2 teaspoons vanilla extract

  • 2 cups all-purpose flour

  • 1 cup whole wheat flour

  • 3 teaspoons baking powder

  • 1 tsp baking soda

  • 4 tsp pumkin pie spice

  • 1/2 tsp salt

  • 2 cups finely shredded summer squash

Directions

  1. Preheat the oven to 325 degrees F. Grease mini loaf pans.

  2. Beat eggs in the mixer until fluffy. Beat in sugars, apple sauce, oil, and vanilla; gradually mix in flour, baking powder, baking soda, pumpkin pie spice and salt until combined. Fold in shredded squash and pour batter into the prepared baking pans.

  3. Bake in the preheated oven until a knife inserted into the center of bread comes out clean, about 35 minutes.

Makes 4 mini loaves.

Tanya Camp

I am a graphic designer and website developer with 24+ years of professional experience. My background is in visual communication design with a Bachelor of Fine Arts degree and a diploma in New Media Design from the University of Alberta. My focus includes print design, identity systems, marketing design, user experience, usability, and website design. I enjoy collaborating and developing custom-fit solutions, focusing on highly usable yet visually beautiful deliverables.

https://www.bucketduck.com
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