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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 minutes
Cook Time 45 minutes minutes
Total Time 55 minutes minutes
Servings 1 loaf
Calories 296kcal
Author Jenn
- 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
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
Serving: 1serving | Calories: 296kcal | Carbohydrates: 57g | Protein: 6g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 41mg | Sodium: 181mg | Fiber: 2g | Sugar: 24g