What do you do when you have a lot of summer squash, a sweet tooth, and a brand new oven you haven’t tried baking with yet? Make some zucchini bread. Or, as is the case here, summer squash bread.
This recipe popped up on food52 this week, and seemed very easy to veganize. I used flax seed for the egg, vegan butter for the regular butter, and, of course, a summer squash in place of the zucchini. Grating one gave me almost exactly 2 cups of squash.
It came out so beautiful, and in the usual estimated time (not the add-at-least-10-minutes-to-everything-with-sugar time). Moist and light, without the expected bitter zucchini aftertaste, I’ll probably have some for breakfast tomorrow, too. I wonder how it will taste with coffee.
Rhubarb Season 