Using a RV oven is not always optimal for baking, but this Summer I had the gift of using a regular size oven to try some Summer bread recipes for the maintenance guys where we have been volunteering. The mountain area of North Carolina seems to be a place where you can easily grow many fruits and veggies and we had generously received much Summer Squash, Zucchini and Tomatoes from the property garden and personal staff gardens. T doesn’t normally eat anything from the squash family so I decided to seek out some bread recipes so none of our veggie bounty would go to waste. I had heard of zucchini bread and knew he would eat that, but wasn’t as familiar with using squash. To my surprise I found several recipes for gluten free Squash bread, so I thought why not! I normally pick out recipes that I already have all the ingredients for, especially when choosing gluten free as the results can be unpredictable. Below find a recipe that I found by Sweet T Makes Three that I ended up making twice. Once with a crossbreed Zucchini/Squash. Both loaves were gladly received (no leftovers) and were both T approved. I actually ate a slice of both of these loaves cold which is unusual for me with of course butter slathered on them! I found each loaf needed an hours baking time and were very moist.
