Summer Squash Breakfast Bread

  • prep: 10 min
  • cook: 50 min
  • total: 1 hr
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  • servings:
  • Summary

    Recipe adapted from Morning Glory Farm and the Family that Feeds an Island

    Ingredients

    • 1 1/4 cups shredded yellow summer squash
    • 1/2 cup canola oil
    • 2 small eggs (or 1 extra large egg)
    • 1/2 teaspoon vanilla
    • 1 cup sugar
    • 3/4 cup all-purpose flour
    • 3/4 cup whole wheat pastry flour (you can substitute with additional all-purpose flour if you don’t have whole wheat)
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon baking powder
    • 1 teaspoon salt
    • 1 teaspoon cinnamon

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 1
    • Amount Per Serving
    • Calories: 2176 % Daily Value *
    • Total Fat: 123 g 189.55%
    • Saturated Fat: 12 g 60.1%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 3180 mg 132.49%
    • Calcium: 118 mg 11.8%
    • Potassium: 115 mg 3.29%
    • Magnesium: 0 mg 0%
    • Iron: 9 mg 48.61%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 279 g %
    • Dietary Fiber: 13 g 53.56%
    • Sugar: 147 g
    • Protein: 19 g
    • Alcohol: 1 g
    • Omega 3 Fatty Acid: 10 g
    • Omega 6 Fatty Acid: 22 g
    • Vitamin A 49.39%
    • Vitamin C 42.73%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat24
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs10
    • Exchange - Starch8
    • Exchange - Vegetables2
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total10 oz-eq
    • MyPlate - Vegetable Total1 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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