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Gluten Free Summer Squash Bread

This gluten free quick bread recipe will use up your excess produce in the yummiest of ways.
Course Breakfast
Cuisine Southern
Keyword breakfast bread, gluten free breakfast recipe, gluten free quick bread, quick bread
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 1 loaf
Calories 296kcal
Author Jenn

Ingredients

  • 1 1 ⁄2 cups Cup 4 Cup gluten-free flour blend
  • 1 teaspoon baking powder
  • 1 ⁄2 teaspoon baking soda
  • 1 ⁄4 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 2 eggs
  • 3 ⁄4 cup sugar
  • 1 ⁄4 cup butter melted
  • ¼ cup applesauce
  • 2 teaspoons vanilla
  • 1 1 ⁄2 cups grated yellow squash
  • Powdered sugar optional

Instructions

  • Combine the flour, baking powder, baking soda, salt, and cinnamon in a medium bowl and set aside.
  • In a separate bowl, beat the eggs, sugar, butter, applesauce, and vanilla together
  • Stir in the grated yellow summer squash
  • Add the dry ingredients to the squash mixture and stir until moistened.
  • Pour into a loaf pan sprayed with cooking spray
  • Bake at 350 degrees for 45 minutes or until a knife inserted in the center comes out clean.
  • Cool slightly before removing from pan then sprinkle with powdered sugar
  • Slice and serve warm with butter

Video

Nutrition

Serving: 1serving | Calories: 296kcal | Carbohydrates: 57g | Protein: 6g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 41mg | Sodium: 181mg | Fiber: 2g | Sugar: 24g