Low Fat Summer Squash Bread

Continuing with my "What the heck do I do with all these summer squash?" theme, I decided to try and bake it into some quick bread.  Zucchini bread is amazing, so why not use summer squash instead, right?  It turned out pretty darned good too, especially for a low fat version.  This is not vegan, as I used Egg Beaters, but with a few tweaks it could easily be veganized.

Really Low Fat Summer Squash Bread

Ingredients:

• 1 cup summer squash, seeded and shredded
• 1/4 cup unsweetened apple sauce
• 3/4 cup whole wheat flour
• 1/4 cup egg beaters
• 1 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 to 1/2 teaspoon lemon zest
• 1/4 cup raw cane sugar
• 1/3 cup packed light brown sugar
• 3/4 cup unbleached all purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda

Directions:

1.  Preheat oven to 350°.

2.  Grease loaf pan.

3.  Mix together dry ingredients.  If you have to, use your hands to break up any lumps.  It needs to be completely incorporated.

It should look like sand.

4.  Add wet ingredients.  It will seem like there's not enough, but just keep mixing and mixing, and it will eventually make a dough.

5.  Pour into loaf pan.

6.  Bake for 55 minutes.

This made a hearty dense loaf, and it was really good.  In retrospect, however, I could have pureed the squash and used squash puree and a flax egg to make it vegan.  It would have also made it a bit lighter.  Next time...

Enjoy!