Fresh Baked Yellow Squash Bread

Here's to yellow squash to the rescue when I was craving freshly baked zucchini bread, only to look in the fridge thinking there was plenty of zucchini, but there wasn't any left!

With the exception of squash, all other ingredients can be included when baking a zucchini bread. This bread is moist, soft, tasty, and so easy to make.

Give it a try, and let me know how you liked it in the comments below!

Yield: The loaf pan size used was 9x5x2

Difficulty Level: Easy

Prep Time: 10-15 minutes

Cooking Time: 60-65 minutes

Ingredients

Dry:

1 medium yellow squash

1 3/4 cups gluten-free All Purpose flour

2 tablespoons Nutritional Yeast

1 teaspoon garlic powder

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

Wet:

2 eggs

3/4 cup almond milk

2 tablespoons olive oil

Instructions

Heat oven to 350F

Prepare the *loaf pan by lining it with parchment paper, leaving enough paper over the longer edges to lift the bread out of after baking.

Grate the squash and *squeeze dry to remove all liquid, and set aside.

Combine all remaining dry ingredients in a medium bowl and stir.

Combine all wet ingredients in a larger bowl and mix well. Lastly, add the squash, loosening the strands with your hands, and combine thoroughly.

Add the dry ingredients to the wet ingredients and mix gently till all the flour is combined and there are no lumps.

Transfer the batter to the loaf pan and bake for 60-65 minutes. At around the 60-minute point, check for doneness with a toothpick. Remove from the oven if the toothpick comes out dry; otherwise, bake a few more minutes.

Remove the loaf pan from the oven and let it sit on the counter for 2-3 minutes.

Transfer the bread to a wire rack by grabbing the parchment paper from each side to lift the bread out of the loaf pan. Allow to cool for 5-10 minutes.

When ready to eat, cut into slices with a serrated knife to ensure an even smooth slice.

TIPS:

1. Bake time was based on using a loaf pan size of 9x5x2. If using a smaller pan, reduce the baking time by 10 minutes. Adjust accordingly by testing with a toothpick for doneness. 2. Transfer the squash to a nut milk bag, twist, and squeeze until all the liquid is removed. Alternatively, you can place the squash on a clean kitchen towel, twist and squeeze.