Yellow Squash Bread

• servings: 10 servings
• active time: 15 minutes
• total time: 1 hour 5 minutes

Ingredients

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon fine-grain sea salt

2 eggs

2/3 cup melted coconut oil

3/4 cup dark brown sugar

1 teaspoon pure vanilla extract

1/2 teaspoon almond extract

2 cups shredded summer squash (about 2 medium squash)

1 cup white chocolate chips (optional)

Directions

Preheat oven to 375 degrees Fahrenheit. Spray a standard (8.5"x4.5") loaf pan with non-stick spray or grease with coconut oil.

In a large bowl, whisk together the flour, baking soda, cinnamon, and salt.

Add the eggs to a medium bowl. Whisk until combined. Add the coconut oil, brown sugar, vanilla extract, almond extract, and squash. Stir until combined.

Pour the wet ingredients over the dry and stir with a whisk just until combined. Fold in the white chocolate chips with a wooden spoon. Spread the batter into the loaf pan - the batter will be very thick.

Bake until a toothpick inserted into the center comes out clean, 45 - 55 minutes. Remove from oven and let cool in the pan for about 10 minutes. Run a butter knife around the edges to loosen the sides, then invert onto a wire rack to finish cooling. Stores in an airtight zipper bag or wrapped in plastic wrap at room temperature for up to 3 days.

Nutrition

• Serving Size: 1 slice
• Calories: 390 kcal
• Total Fat: 21 g
• Saturated Fat: 16 g
• Unsaturated Fat: 4 g
• Trans Fat: 0.003 g
• Cholesterol: 37 mg
• Sodium: 260 mg
• Total Carbohydrate: 47 g
• Dietary Fiber: 1 g
• Total Sugars: 27 g
• Protein: 5 g