Yellow Squash Zucchini Bread

Yellow Squash Zucchini Bread

from themenumaid.com
Breakfast
100 min
20 servings
180 kcal / serving

Zucchini bread made with yellow summer squash, avocado oil, pumpkin puree, flour, and warm spices. It's simple, moist, and tender. Makes Two Loaves!

Ingredients

  • 3eggs
  • 1 ¼ cupsgranulated sugar
  • ½ cupavocado oil (see notes for options)
  • ½ cuppure pumpkin puree (or use no-sugar added applesauce )
  • 1 tsppure vanilla extract
  • 3 cupsshredded yellow squash zucchini, about 2-3 medium size zucchini, do not squeeze out liquid (see notes for other squash ideas)
  • 3 cupsall-purpose flour
  • 2 tspcinnamon
  • 1 tspbaking powder
  • 1 tspbaking soda
  • 1 tspkosher salt

Directions

Preheat oven to 350°f and coat two 9-by-5-inch loaf pans with nonstick cooking spray.

  1. 1

    In a medium size bowl combine flour, cinnamon, baking soda, baking powder, and salt. Set aside.

  2. 2

    In large bowl use a whisk or hand mixer to combine eggs, sugar, oil, pumpkin, and vanilla. Mix until smooth. Stir in Zucchini.

  3. 3

    Add the flour mixture and gently fold until the batter starts to come together and you don't see any loose bits of dry ingredients. If using baking chips or nuts fold those in at this time. Be careful not to overmix batter.

  4. 4

    Divide batter evenly between prepared loaf pans and smooth out the top.

  5. 5

    Bake for 50-minutes to 1-hour or until toothpick inserted in the middle comes out clean and the top springs back when you press it lightly.

  6. 6

    Let the loaves cool in the pans for at least 20-minutes before slicing.