Zucchini bread is good, but isn’t and shouldn’t be isolated to zucchini! Not a fan of patty squash? Here is a delicious way to utilize the funky veggies, and no one ever has to know. What made this bread particularly delectable was a mix of millet and sorghum flours with my regular wheat flour – just another perk of living at a mill! Each bite was so soft and the perfect consistency. Keep loaves of this frozen in individual slices, ready to be toasted on a rushed morning. I added some grated carrots as well, to boost the color and nutritional value. Warm, spicy and all around satisfying – God only knows how much I’ll appreciate it when the winter months come. That is, of course, after I bake it again… since my family didn’t even let it see the light of the next day.
3 cups flour (I used a combination of millet, sorghum, corn and wheat… but regular baking flour works just fine)
1 cup brown sugar
2 tsp cinnamon
1 tsp cardamom
1 tsp sea salt
3 tsp baking powder
1 1/2 cups organic squash, shredded and pressed of excess juices
1/2 cup organic carrots, shredded and pressed of excess juices
3 tsp organic vanilla extract
2 organic cage-free eggs, beaten
1/4 cup olive oil
1/4 cup milk
Preheat the oven to 425 degrees F, and grease baking dish. Combine all dry ingredients together: flour, sugar, cinnamon, cardamom, salt and baking powder. In a separate bowl, beat eggs with the vanilla, milk and oil. Slowly stir the eggs into the flour mixture. Save a handful of squash and carrots aside to sprinkle on top of the bread for some aesthetic appeal, and add the rest to the dough. Beat everything together well, allowing plenty of air into the dough. I recommend using an electric mixer, and letting it mix for 2 minutes. Pour dough into dish, and sprinkle the extra carrots/squash on top. Place the dish on center rack and bake for 50-70 minutes.
These breads take a very long time to bake. It all just depends on the moisture in your veggies, how they were cut and how well they were mixed. The bread as pictured took about 65 minutes. But start checking at 50, by sticking with a clean knife and bake until the knife comes out clean. Trust me, this is well worth your wait.
Enjoy your food and health!
❤ Nellie Ann