Yellow Squash Bread



  • 3 eggs, beaten
  • 2 cups coconut palm sugar
  • 1 cup olive or coconut oil
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 3 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground nutmeg
  • 2 cups shredded summer squash


  1. Preheat oven to 325°F. Grease a 9x13-inch baking dish. In a large bowl, use an electric mixer to beat the eggs until fluffy. Beat in the sugar, oil and vanilla. Next, gradually mix in the flour, baking powder, cinnamon, and nutmeg. Fold in shredded squash. Transfer to prepared baking dish and bake for 45 minutes, or until a knife inserted in the center comes out clean.


from the NSM Nutrition Team recipe box

dairy-free, nightshade-free, vegetarian