This is a recipe I came up with a few years ago. But I keep coming back to it whenever I’ve got a haul of summer squash. It’s very versatile and forgiving so you can adjust the ingredients and it still comes out ok. Here is the most up-to-date version.
Summer Squash Bread Updated Recipe
Servings
12
servingsPrep time
10
minutesCooking time
50
minutesIngredients
2 cups soymilk*
1 tablespoon apple cider vinegar
6 cups rolled oats
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon cumin
1 teaspoon dried dill
1 teaspoon dried chives
½ teaspoon turmeric
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon paprika
¼ teaspoon black pepper
¼ cup date sugar
3 tablespoons nutritional yeast
2 to 3 cups shredded yellow squash or zucchini*
Optional: 1 pinch red pepper flakes
Directions
- Preheat oven to 350 degrees Fahrenheit.
- Combine the soymilk and apple cider vinegar to make a vegan buttermilk. Let that sit and curdle, while you prepare the remaining ingredients.
- Pulse the oats in a food processor or high speed blender until it makes a coarse flour.
- Pour oat flour into mixing bowl and add all the other dry ingredients. Mix to combine.
- Add the shredded squash to the mixing bowl and stir to coat evenly in the dry flour mixture.
- Add the vegan “buttermilk” mixture and stir until just combined.
- Transfer to an 8×12 inch baking casserole dish (silicone or parchment lined).*
- Bake 45-50 minutes until browned on top and enjoy warm or cold. Refrigerate leftovers for up to 4 days.
Recipe Video
Notes
- Soymilk works best for this, but you can use any kind of plant-based milk.
- This recipe is very forgiving so I use anywhere from 2 to 3 cups of fresh shredded zucchini or yellow squash. I do not squeeze out any of the liquid. If you have shredded and frozen squash, you can use this but you may need to adjust the amount of oat flour or liquid that you use.
- You can also bake this in a muffin pan. Check for doneness after about 35 minutes and bake until firm in the center and brown on top.
