spiced summer squash quickbread (gf)

spiced summer squash quickbread recipe - gluten-free/paleoish (via thepigandquill.com)

spiced summer squash quickbread recipe - gluten-free/paleoish (via thepigandquill.com)

I set out intending to leave this post free of any mammary references, but then I went for my first postpartum jog the other day and realized that HOLY JESUS Running With Boobs Hurts Like The Dickens and it just didn’t feel right keeping the lid on such an epiphany, so there goes that.

And to think I actually wanted these things back in high school. Ouch.

Also, how uncomfortable is the word mammary? I’m having mixed feelings about it, mostly because every time I hear it I picture whales swimming around with little storybook clusters of bubbles floating about, because obvi whales are my go-to mammal visualization (cute!). But then also: mammaries. Just ew.

Let’s talk about less ew things. This quickbread situation fits the bill. It came about as a way to use up pretty much any and every summer variety of squash that came our way in last year’s CSA when I was battling a fierce case of Preggo No-Likey The Squash Things. Natch, all of our zucchini made their way into breads and muffins, but when I started turning up my nose at pattypans and crooknecks, too, momma had to get creative. Turns out, there’s not a whole lotta difference between one summer squash and another when they’re in quickbread form. (I mean, is there a whole lotta difference between them regardless?) The only real change I could detect was tiny ribbons of both green and yellow squash-fetti in this version. No big. Kinda pretty, even.

I imagine this recipe would work well for all you gardener types that overlook that one yellow squash for two days too long and end up with a body snatcher-sized monstrosity on your hands. Or fellow preggy-pregs who might happen to be off the squash in the first trimester or so.

Slathered with a little butter (ok, a lot — I like to glimpse a substantial butter profile with each bite), this bread here is just about perfect. Not too sweet, subtly spiced — and gluten-free, to boot, for any of you who are watching out for that shit.

I’d recommend a cold glass of milk alongside, but that’d bring us right back full circle.
You know, to mammaries.
Even though I would mean cow’s milk. Or goat’s milk. Or almond milk.
Not…people milk.

Ok, bye.
xo,
Em

spiced summer squash quickbread recipe - gluten-free/paleoish (via thepigandquill.com)spiced summer squash quickbread recipe - gluten-free/paleoish (via thepigandquill.com)

spiced summer squash quickbread (gf)
 
Prep time
Cook time
Total time
 
By:
Makes: 1 loaf
Ingredients
  • ½ cup melted butter, plus extra for greasing the pan
  • ½ cup coconut sugar
  • 2 cups shredded summer squash (I used globe and patty pan)
  • 4 eggs, beaten
  • ½ cup coconut flour
  • ½ cup tapioca flour
  • 1 teaspoon baking soda
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp ground ginger
  • pinch salt
  • 1 cup walnuts or pecans
Instructions
  1. Preheat oven to 325F. Lightly grease 1.5 quart loaf pan with butter (or coconut oil).
  2. In a large bowl, whisk together butter and sugar. Add eggs and squash and stir to combine.
  3. In a separate bowl, whisk together dry ingredients (flours, baking soda, spices and salt).
  4. Gradually add dry ingredients to wet, stirring until combined. Stir in nuts. Mixture will be thick and almost paste-like.
  5. Turn out mixture into prepared loaf pan, smoothing into place with a spatula as needed.
  6. Bake in preheated oven for 50 mins to an hour, until edges are golden brown and center is cooked through. Let cool before serving. Enjoy!
spiced summer squash quickbread recipe - gluten-free/paleoish (via thepigandquill.com)

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16 Comments on “spiced summer squash quickbread (gf)”

    1. Aw, and I’ve missed ruining people’s breakfasts with inappropriate boobie milk talk! We’re finally finding our groove so hopefully I’ll be around more from here on out. Until at least the next growth spurt, I’m sure. 🙂 Thanks as always, Grace!

    1. Bah! I don’t like it nearly as much as I’d hoped! Guess the solution is to just…stop running? Yeah, that sounds about right… 😉

  1. This bread looks divine!! And yeah, boobs + running, not so good! I always wished for no boobs, so I could wear Kate Moss-esque tops braless and effortlessly. Oh dreams.

    1. Oh the grass. It really is always greener, eh? And, the problem with those tiny Kate Moss boobies is that it helps to have the tiny Kate Moss build to match. No so, in my case. (Hence my prayers for a late encore of puberty way back when!) I’ve most definitely learned the way of the sports bra, or like Gina said, sports braS. Who’da thunk!!

  2. omgoodness, dying over here thinking about “full circle mammaries”. Also, for some reason the word mammaries takes me back to 5th grade science class chimpanzee videos so apparently it has the power to bring out the weirdo in all of us! 🙂

    This recipe looks like my breakfast for next week, that is to say on the books AND delicious. I have a bag a coconut flour in the pantry that’s been waiting to get some action.! Also, welcome back!

    1. Shucks, thanks Kristin! The whole coconut/tapioca flour combo has become my go-to for GF muffins and quickbreads, mostly because both are super accessible, pretty affordable and versatile, so I don’t need to stock my pantry with a zillion random flour subs that I’ll use once and then forget about. (And full disclosure: I was first introduced to the combo in this book — so good!) Hope you do give this one a try. If I can pull it off, it’s pretty foolproof. 🙂

        1. Definitely should! I think it’s one of the best out there for this genre of cooking. Lots of real food stuff without too many crazy subs. (Not that the crazy subs aren’t also pretty rad.) Enjoy!

  3. Stumbled across your site while searching for a breakfast paleo option to use some summer squash that was on its last leg. Followed the recipe as stated except turned them into muffins so they would cook faster (hungry 3 year old couldn’t wait). They turned out good but were a tad eggy for my taste so since I had more squash I tried a second batch with a few alterations that were a huge hit.

    Inspired by my favorite carrot cake recipe I used the same process but used 1/4 cup applesauce to replace one of the eggs. Added a bit more tapioca flour to give it a firmer texture since I also added in 1/3 cup coconut flakes and 1/3 cup golden raisins. Cut the nutmeg in half and added a bit extra cinnamon. Baked this batch as a loaf as directed and it was ridiculously good.

    Appreciate your skills and look forward towards trying more recipes.

    1. Heya, thanks for the feedback, Courtney. Your mods sound super tasty (mmmmmm coconut!). Glad ya found me — look forward to having you around!

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