“I’m only one person….”
Since we were away for most of August, we had asked someone to pick our garden for us, not wanting the vegetables to go to waste. Unfortunately for our friend, her singleness prevented an ability to keep up with the glut of summer squash and zucchini that our garden tends to yield this time of year. When I am home, I pick these vegetables while they are still small and tender and use them in salads or sautes. When I want to make stuffed zucchini or squash, I allow them to grow to a larger size for adequate stuffing. When one returns home from over three weeks away and finds summer squash the size of a baseball bat, well, there’s really only two things one can do… make soup and bake!
So, I chopped up much of the summer squash and zucchini and made a delicious soup in my largest crockpot of summer squash, zucchini, kale and tomatoes, but I still had enough summer squash left to create 4 grated cups worth, so I went to work creating a recipe around the four cups of summer squash.
I wanted something that would go with the soup so I opted to make a cornbread type dish, only a summer squash bread. I didn’t want it to be sweet like a cake but I also didn’t want it to be too dry. Like a cornbread, I wanted it to be something we could lather some vegan butter on and have with the soup as something a bit more filling, since the soup would be all vegetables, but I also wanted it to be something that could be eaten on its own, since I presumed there would be leftovers.
As I worked on the recipe, I needed to keep in mind that I had four cups of the summer squash to use, so I decided it would need an 11 by 15 pan, which I lined with parchment paper. Then I opted to use a combination of a gluten free flour blend with another gluten free flour to combine the lightness of a rice flour blend with the hardiness of a straight gluten free flour. For the liquid, I used eggs and safflower oil but I also added unsweetened orange juice to react with the orange juice for rising and also to add some additional flavor. For the sweetener I used Agave because I could use a lot less than sugar, and I added some spice for the final touch.
The result was a bread that the family enjoyed with the soup and which friends enjoyed the next day on its own.
Summer Squash Bread
2 cups gluten free flour blend
1 cup sorghum or millet flour
1 tsp baking powder
2 tsp baking soda
1/2 tsp sea salt
2 tsp pumpkin pie spice (or you can use any combination of cinnamon, nutmeg, ginger, and allspice)
4 cups shredded, loosely packed summer squash
1/2 cup beaten eggs (usually two large eggs; can also just use egg whites)
3/4 cup safflower oil
3/4 cup unsweetened orange juice
3/4 cup agave
- Line a 9 x 15 pan with parchment paper and preheat the oven to 350 degrees.
- Mix the gluten free flour blend with the sorghum OR millet flour, the baking powder, the baking soda, the salt and pumpkin pie spice. Set aside.
- Mix the grated squash with the beaten eggs, oil, unsweetened orange juice, and agave.
- Mix the dry ingredients into the wet and blend well.
- Pour into the prepared pan and bake for 30 to 35 minutes until the bread has puffed and is golden, pulling away from the edges and a toothpick inserted in the center comes out clean.