Best 2 Ella Bellas Healthy Summer Squash Bread Recipes
For those seeking a healthier twist to their classic summer squash bread, Ella Bella's recipe offers a delightful and nutritious alternative. Bursting with the vibrant colors and flavors of summer, this bread combines grated zucchini and carrots with wholesome ingredients like whole wheat flour, honey, and Greek yogurt, resulting in a moist, tender loaf that is packed with vitamins, minerals, and antioxidants. As a bonus, it's simple to prepare, making it an ideal treat for busy families or those with dietary restrictions.
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ELLA BELLA'S HEALTHY SUMMER SQUASH BREAD
A very sweet, moist loaf. A great alternative for dessert. This recipe evolved from a zucchini bread recipe. This isn't the healthiest recipe ever, but is a little better than the run of the mill zucchini bread. This recipe qualified for Round Two of the Aetna Healthy Food Fight Cooking Contest. Originally posted on TheMoreWithLessMom.com.
Provided by MoreWithLessMom
Categories Breads
Time 1h10m
Yield 2 loaves, 16 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 325*.
- Grease two 9 x 5 loaf pans, spray olive oil is a healthy choice.
- Beat eggs until foamy.
- Stir in wet ingredients: sugar, summer squash, oil, applesauce and vanilla.
- Sift together dry ingredients: flour, wheat flour, salt, baking soda, baking powder, cinnamon, nutmeg, and cloves.
- Gradually add to wet ingredients.
- Fold in raisins and optional nuts.
- Pour into prepared pans.
- Bake for 60 - 80 minutes, or until tooth pick inserted in center comes out clean.
- Cool for 10 minutes on cooling rack, then remove from pans.
- Cool completely on rack before slicing.
ELLA BELLAS HEALTHY SUMMER SQUASH BREAD FROM THE MORE WITH LESS MOM
Steps:
- Preheat oven to 325*. Grease two 9 x 5 loaf pans, spray olive oil is a healthy choice. Beat eggs until foamy. Stir in wet ingredients: sugar, summer squash, oil, applesauce and vanilla. Sift together dry ingredients: flour, wheat flour, salt, baking soda, baking powder, cinnamon, nutmeg, and cloves. Gradually add to wet ingredients. Fold in raisins and optional nuts. Pour into prepared pans. Bake for 60 - 80 minutes, or until tooth pick inserted in center comes out clean. Cool for 10 minutes on cooling rack, then remove from pans. Cool completely on rack before slicing.
Tips:
- Use fresh summer squash. This will give your bread the best flavor and texture.
- Grate the zucchini on the large holes of a box grater. This will help to release the moisture from the zucchini and make it easier to incorporate into the batter.
- Don't overmix the batter. Overmixing can make the bread tough.
- Bake the bread until a toothpick inserted into the center comes out clean. This will ensure that the bread is cooked through.
- Let the bread cool completely before slicing and serving. This will help to prevent the bread from crumbling.
- Store the bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. You can also freeze the bread for up to 3 months.
Conclusion:
Summer squash bread is a delicious and versatile quick bread that can be enjoyed for breakfast, lunch, or dinner. It is also a great way to use up fresh summer squash. This recipe is easy to follow and produces a moist and flavorful bread that is sure to please everyone.
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