Summer Squash Bread
Servings: 8 people
Calories: 154
If you are getting a lot of squash in the garden, try this sweet low carb squash bread . It's made similar to zucchini bread, but uses yellow squash instead.
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Ingredients
- ½ cup Swerve or Sukrin:1
- ¼ cup butter melted
- 2 tablespoons oil or more melted butter
- 1 teaspoon sugar-free vanilla extract
- 1 ½ cups Carbquik see Note for gluten-free option
- 2 eggs beaten
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 cup shredded summer squash
Instructions
- Preheat oven to 325 degrees F (165 degrees C). Grease an 8×4 inch loaf pan.
- In a large bowl, beat the eggs until fluffy with an electric mixer. Beat in the sugar, butter, oil, and vanilla. In separate bowl, mix in the flour, baking powder, cinnamon, and nutmeg. Gradually add dry ingredients to egg mixture. Fold in the squash. Transfer to the prepared loaf pan.
- Bake about 45 minutes in the preheated oven or until a knife inserted in the center comes out clean.
Notes
To make gluten-free, replace Carbquik with 4 parts almond flour and 1 part coconut flour. I used 1 cup plus 2 tablespoons almond flour, and 6 tablespoons coconut flour.
Servings: 8
Net carbs per serving: 2 g
Nutrition
Calories: 154 | Carbohydrates: 10g | Protein: 5g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Cholesterol: 62mg | Sodium: 193mg | Potassium: 57mg | Fiber: 8g | Vitamin A: 450IU | Vitamin C: 5mg | Calcium: 70mg | Iron: 0.7mg
Additional Info
Net Carbs:
2
g
|
% Carbs:
5.2
%
|
% Protein:
13
%
|
% Fat:
81.8
%
|
SmartPoints:
6