summer squash quick bread

22 Aug


well, summer break is over and i think everyone here had a good time. the kids had friends over almost everyday, we had a friend visit from germany, there was lots of swimming, popsicle and ice-cream eating, we joined a produce co-op, planted a garden (eli’s favorite thing, i think) and made lots of origami when it was just too hot to go outside. as much as i’m going to miss eli, i am glad to be getting back into a routine. i also know that the start of school means cooler temperatures are just around the corner.  it’s been ridiculously hot and dry this summer.

summer squash quick bread

2 over-ripe bananas, mashed
1 medium sized summer squash (zucchini or yellow), grate on small holes of box grater. i lay mine in a clean dish towel and wring out the liquids
1/2 c. oil
1/4 c. coconut sugar (this bread is not very sweet, if you like it sweet add more sugar)
1/4 tsp almond extract or 1 tsp vanilla
3 large eggs
1/2 c. brown rice flour
1/2 c. sorghum flour
1/4 c. millet flour
3/4 c. tapioca starch or starch of choice
2 tbs cocoa powder
1/4 tsp baking powder
1 tsp baking soda
2 tsp cinnamon, opt.
1 tsp salt
1/4 c. chocolate chips
1/4 c. walnuts, opt.

preheat to 350

mix the bananas, oil, coconut sugar, almond extract and eggs in a bowl. in a separate bowl  sift the dry ingredients together. add the dry ingredients to the wet ingredients and gently mix. fold in zucchini, walnuts and chocolate chips.

line a bread pan with parchment paper. bake bread for 50 minutes and then test to see if done. if not bake 10 more minutes or until done.

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