Just a few weeks ago we made this incredible Paleo Zucchini Bread and it was a hit with kids and adults in the family. We used that same recipe without cocoa to whip up this jalapeño and yellow squash bread to use up the veggies we had in the fridge before heading out of town on a long road trip.
Drag out the food processor and shred a medium yellow squash – then remove the stems and shred in the food processor after the yellow squash. It’s not necessarily to squeeze the water out of the squash or jalapeños – we just scooped out of the processor and then blended the other ingredients right in the same food processor before adding the shredded veggies back in.
Maple syrup gives the bread a naturally sweetness – but you could also use honey instead.
Once the bread is done, allow to cool, remove from the pan and wrap generously in plastic wrap, then wrap and place in a zipper bag and refrigerate for up to a week.
The bread warms up wonderfully in the microwave – and holds together so well when sliced.
*The recipe made one loaf + 2 regular muffins for me – but wasn’t quite enough to fill up a regular bread loaf pan. If you are making mini muffins, it will stretch to around 26 smaller muffins.
The bread freezes wonderfully when double wrapped in plastic wrap and stored in a ziploc bag. It’s perfect for a healthy snack!If you like this recipe, you may also want to try: