Lemon Squash Cornbread

I currently have an abundance of yellow squash at my house.  Between my selections from the farmers market and my boss bringing me fresh veggies from his neighbor’s farm, I have been racking my brains about how to make something different.  I like yellow squash but I eating sautéed garlic squash every day gets old.

Time to shake things up.

I started digging through recipes to see if something would strike my fancy.

Soup?  No, it’s too hot right now.

Side dish? Nah, I need something different.

Bread?  NOW we’re talking!

There are hundreds of recipes out there but ALL of them use white flour, sugar, and butter.  Time to step it up and make a fat loss friendly version.


Lemon Squash Cornbread

1 c applesauce, homemade if available

1/4 c stevia

1/2 c coconut sugar

1/4 c + 2 tbsp lemon juice

3 eggs

1 1/2 tsp vanilla extract

1 1/2 c almond flour

1 1/2 c oatmeal flour

1 tsp fine sea salt

1 tsp baking soda

1 tsp baking powder

2 1/2 c grated yellow squash

Preheat oven to 350 degrees.  Spray 2 loaf pans with nonstick cooking spray and set aside.

In a small bowl, whisk together flours, salt, baking soda, and baking powder.  Set aside.

In a stand mixer or large bowl, mix together applesauce, sugars, and lemon juice.  Add eggs and vanilla extract and mix until fluffy.  Add dry ingredients and mix until just combined.  Fold in grated squash until just mixed.

Pour batter evenly into prepared pans.

Bake for 1 hour or until a toothpick inserted into the center comes out with moist crumbs.


You can serve this as a dessert but we made a beef brisket and this is the PERFECT side to accompany it.  Sweet and crumbly like cornbread without all of the empty calories.




Modified to be Fat Loss Friendly from http://heatherchristo.com/cooks/2011/08/01/lemon-summer-squash-bread/


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