This is an easy grain-free sweet bread, made with bright yellow summer squash (aka zucchini) and flavored with pumpkin butter and toasted walnuts. The original recipe from the Food Network called for unsweetened apple butter, but we had some Trader Joe’s Pumpkin Butter on hand, so we used that instead.
Summer Squash Bread
- 1/3 cup walnuts
- 1 summer squash or large zucchini
- 1 cup almond flour
- 1/2 cup oat flour
- 1 tsp cinnamon
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp Kosher salt
- 1/4 cup coconut sugar
- 1/3 cup coconut oil melted
- 3 tbsp Pumpkin Butter e.g. Trader Joe's
- 1 1/4 tsp vanilla
- 2 large eggs
- Preheat the oven to 350 degrees F. Coat a loaf pan with cooking spray – we used coconut oil spray.
- Toast the walnuts, spread on a baking sheet, until lightly golden. Keep an eye on them to avoid burning, Cool and roughly chop.
- Use a food processor to coarsely grate the squash into a bowl. Wrap in a clean dry towel and squeeze out the excess liquid. You should have about 1 1/2 cups of zucchini.
- Whisk the flours, cinnamon, baking powder, baking soda, and salt together in a medium bowl.
- Use an electric mixer to beat the sugar, oil, pumpkin butter, vanilla, and eggs on medium speed. Add the dry mixture and beat on low speed until just combined, and then on medium speed for 30 seconds. Stir in the zucchini and nuts until evenly combined.
- Pour the batter into the loaf pan. Bake until a toothpick inserted in the center comes out clean, 50 to 55 minutes. Cool in the pan on a wire rack for 20 minutes. Remove the bread from the pan and enjoy!