spiced summer squash quickbread (gf)
By: Emily Stoffel
Makes: 1 loaf
- 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
- Preheat oven to 325F. Lightly grease 1.5 quart loaf pan with butter (or coconut oil).
- In a large bowl, whisk together butter and sugar. Add eggs and squash and stir to combine.
- In a separate bowl, whisk together dry ingredients (flours, baking soda, spices and salt).
- Gradually add dry ingredients to wet, stirring until combined. Stir in nuts. Mixture will be thick and almost paste-like.
- Turn out mixture into prepared loaf pan, smoothing into place with a spatula as needed.
- 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!
Recipe by the pig & quill at https://thepigandquill.com/spiced-summer-squash-quickbread-gf/
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