Raisin

Vegan Summer Squash Bread

by:
August 22, 2015
Author Notes

In my ongoing search for baked goods for my son-in-law (who is vegan, will not eat anything made with white flour or any added fats), and faced with a tad too much summer squash, I came up with this. It's based on an old recipe clipped long ago, but eliminating eggs, dairy, and added fats. —louisez

  • Makes 2 loaves
Ingredients
  • about 2 medium summer squash or zucchini, seeded and grated (about 2 1/2 c.)
  • 3 cups white whole wheat flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon Kosher salt
  • 3 teaspoons cinnamon
  • 1 cup golden raisins (optional)
  • 3/4 cup applesauce (unsweetened)
  • 1 1/2 6 oz.containers non-dairy yoghurt (I use coconut)
  • 3 teaspoons vanilla
In This Recipe
Directions
  1. Combine dry ingredients in mixer bowl. Add wet ingredients and mix to thoroughly combine. Add grated squash and raisins, if using.
  2. Pour into 2 greased 9" loaf pans and bake in a preheated 350 degree oven till tests done (about 1 hour). Cool 10 min. in pans, then turn out onto racks to cool. Freezes well.

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