Summer Squash Bread

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

Baking Instructions:

  1. Line a 9 x 15 pan with parchment paper and preheat the oven to 350 degrees.
  2. 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.
  3. Mix the grated squash with the beaten eggs, oil, unsweetened orange juice, and agave.
  4. Mix the dry ingredients into the wet and blend well.
  5. 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.