This recipe turned out so good! We are living at the beach for a few weeks and it’s the perfect place to invent new recipes as I have much more downtime than normal. The fresh sea air and beautiful sunshine are great backdrops for creativity. And, thanks to a brand new Fresh Market opening just down the street, my stash of fresh, organic fruits and vegetables are abundant. As you know, I am constantly trying to figure out ways to get vegetables into my kids. I had purchased several organic yellow summer squash and needed to use them. I kept thinking about preparing a yummy bread (always a hit with my kids) but wanted something a little different. The idea of zucchini bread kept popping into my mind, but I was fresh out of zucchini. I decided that yellow squash would work just as well and it would put a new spin on the standard zucchini bread. My mind immediately began thinking of a few other “yellow” foods that could be added to make this bread a little healthier. Lemons are a staple at our house and we had an entire bowl full. So, a lemon would definitely be thrown into the mix. I also try to incorporate healthy additions such as flaxseed or chia seed to all of our baked goods, and the crunchy, Omega-3 packed chia seed sounded like the perfect accompaniment to this bread. The finished product is golden brown and beautiful. This bread is light and refreshing on a hot summer day. It makes a beautiful presentation and I recommend adding it to a luncheon salad or an afternoon tea. I hope you enjoy!
Lemon, Coconut & Summer Squash Bread
2 cups whole grain spelt flour
1 tsp aluminum-free baking powder
1 tsp baking soda
2 TBSP raw shredded coconut
1 TBSP chia seed
1 tsp celtic sea salt
1 lemon – zest plus juice
1/2 cup grade B pure maple syrup
1/4 cup coconut oil – melted
2 organic, cage-free eggs
1 tsp vanilla extract
1/2 unsweetened original almond milk
1 cup grated yellow summer squash
Preheat oven to 350. Spray a loaf pan with cooking spray of your choice (I use coconut). In a large bowl, add all the dry ingredients including the lemon zest and whisk until well incorporated. In a smaller bowl, combine all the wet ingredients except the squash. Pour the wet ingredients into the dry ingredients and stir until well combined. Gently fold in the squash. Pour the mixture into the prepared loaf pan and bake for about 40-45 minutes or until a toothpick inserted into the top comes out clean.