If you’re like a lot of people you would assume that just about anything with squash in has got to be healthy, right? Wrong. In my recent quest to creatively use the copious amounts of summer squash growing in my garden I found exactly zero recipes that didn’t call for at least a stick of butter, white bread crumbs or canned cream soup. So I’ve pretty much stuck to grilling them which is just fine with me because I love love love it. But I was itching to do SOMETHING ELSE so, I decided on bread. But alas, the same dilemma arose with every recipe: butter, oil, sugar, more butter more sugar just a bit more oil. It just seemed wrong, so I came up with my own recipe. Full of nutritious squash, hearty whole grains, Greek yogurt and honey, I think you might even get your anti-veggie eaters interested in this one. Here’s what ya need:
1 cup unsweetened apple sauce
1-2 cups local honey (sweeten to taste)
3 large farm fresh eggs
3 cups grated summer squash (your choice)
1 cup plain Greek yogurt
2 tsp real vanilla
2 tsp ground cinnamon
1/2 tsp salt
3 tsp baking soda
4 1/2 cups unbleached whole grain wheat flour
Look how gorgeous. I used yellow and a green squash.
Here’s what ya do:
1. Preheat oven to 300 degrees F. Grease your brownie bites pan or loaf pan with non-stick cooking spray.
2. In your stand mixer blend together the honey and applesauce. Mix in eggs, squash, yogurt, vanilla and cinnamon. It’s gonna be runny but don’t freak.
3. Gradually mix in your salt, baking soda and flour.
4. Bake! If your using a bites pan, bake for 22 minutes-ish. Loaf pan 1 hour-ish. You know the drill…baking times can vary, yada yada. Stick a toothpick in the middle and when it comes out clean, your golden.
Here’s what ya get! (Don’t judge. I’m working on my photography skills.)
Tiny square loaves of tasty cuteness. And nutritionally speaking, not too shabby either.
Serving size: One 2×2 mini loaf
Total Fat: 1.2 G
Cholesterol: 21 Mg
Sodium : 15 Mg
Fiber: 2 G
Carbs: 20 G
Protein: 3 G