Remember when I said I haven’t met a squash I didn’t like. Well, this became a joke between two very good friends and me. We came up with all kinds of creative ways to use squash in cooking – even the less popular or unrecognizable varieties.
Our favorite use for squash was to bake it into squash bread. I would make loaves of it for each of them, and this recipe is my paleo version of our favorite.
Obviously food is my passion, primarily because of what it can do for my body – the power it has to communicate, influence gene expression, and ultimately heal. But another reason I love food is that so much of life revolves around it. Memories are created and traditions are carried on that include special dishes and foods. Squash bread is part of a memory I have that makes me laugh and brings me back to when I got to spend a lot of time with two people who are very important to me.
To make my squash bread paleo, I used a combination of almond flour and sweet potato flour. I mixed the flour with the rest of the dry ingredients and then added shredded squash, chopped walnuts, and lemon zest and stirred to coat.
I chose yellow summer squash to use in this recipe because it is so plentiful this time of year. Yellow summer squash is not only easy to grow (why you see a plethora of local yellow squash in the grocery, along the side of the road, at farmers markets…), but it is also quite good for your body. It’s yellow color is the first clue that it contains a healthy dose of beta carotene and lutein – two antioxidants especially good at protecting your vision and fighting free radicals. Plus, it provides a heaping dose of vitamin C, folate, and manganese. Manganese is a trace mineral that helps your body metabolize fats, carbs, and sugar and also has been shown to benefit your bones and joints and reduce PMS symptoms like irritability and mood swings.
Next, I beat the wet ingredients together and then added them to the dry ingredients, mixing until well blended.
I poured the batter into a loaf pan and baked the bread for about an hour or until the top looked nice and golden brown. The edges are good and crispy but the inside of the bread is incredibly moist. I hope you like this summer squash bread!
- 1⅓ cups almond flour
- ⅔ cups sweet potato flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon xanthan gum
- ½ teaspoon nutmeg
- ¼ teaspoon sea salt
- 1 yellow squash, grated
- zest of 1 lemon
- ½ cup chopped walnuts
- 2 eggs
- ½ cup honey
- ½ cup almond or coconut milk
- ½ cup coconut oil
- 1 teaspoon lemon extract
- Preheat the oven to 350 degrees.
- Combine dry ingredients in a large bowl.
- Add squash, lemon zest, and walnuts and stir to coat.
- Combine wet ingredients in a small bowl.
- Add wet ingredients to dry ingredients and mix together until well blended.
- Pour in a greased loaf pan, and bake for 1 hour or until the top is golden brown.
- Cool slightly before slicing.