Pictures to follow... I made this bread 2 days ago and between one big loaf (which we devoured) and 2 mini's.. I managed to take not one single picture but am about to make the second batch very shortly and am thinking I will attempt a variation I saw on pinterest (apple, carrot, zucchini bread). Here's the recipe though.. Super easy, amazingly delicious. ENJOY!
Lemon Summer Squash Bread,
-1 cup melted butter (I used 1/2 cup unsweet applesauce + 1/2 cup greek yogurt + 2Tbsp veg oil)
-2 ¼ cups sugar (I used 1.5 C brown sugar)
-1/3 C Lemon juice
-Zest of 1 Lemon (preferably 2)
-3 eggs (Wanted to try subbing 1/2 eggs with chia seeds but didn't)
-3 cups flour (1 used 1.5 C of whole wheat)
-1 tsp salt
-1 tsp baking soda
-2 tsp baking powder
-2 ½ cups grated summer squash (or zucchini)
(I also added about 2 Tbsp of ground flax seeds [just tossed em in the blender])
***Set oven to 350F prior to mixing)
1. So mix all the wet ingredients together. I added my brown sugar in here too so it would dissolve well.
2. Combine all the dry ingredients and stir. Then add your dry mix to the wet (did mine in 2 batches, barely stirring so it wouldn't get tough) with a spatula.
3. Now add your squash (again, lightly mix until it's just coming together)
4. Add your mix to your lightly sprayed baking pans
5. Bake at 350. (My little loaf pans took 45-50 mins while my big pyrex took about 60-70 mins) Just check it with a toothpick that it comes out clean.
6. Enjoy! Make sure to put your left overs in tin foil or Tupperware and store it in the fridge. I love it warm fresh out of the oven but it's also incredible sliced and toasted topped with a little butter/ margarine or orange/ apricot jam)
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