- 1 cup shredded soft squash, packed, about 3⁄4 pound of squash
- 1 1⁄4 cups cornmeal
- 1⁄2 all-‐purpose flour
- 1 1⁄2 teaspoons baking powder 2 tablespoons brown sugar
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon ginger
- 3⁄4 cup almond milk, vanilla flavored
- 1 teaspoon apple cider vinegar
- 2 tablespoons canola oil
- 3 tablespoons maple syrup
Warm the oven to 350 degrees and grease and flour a 9 x 5 loaf pan.
In a medium measuring glass mix the almond milk and apple cider vinegar together and set it aside.
In a large bowl whisk together the cornmeal, flour, baking powder, sugar, salt, and spices.
Fold in the shredded squash and mix until the squash is coated in flour. Add the oil and maple syrup to the mixture in the measuring glass and whisk until they are well combined.
Pour the wet ingredients into the dry and mix until there are no large dry spots remaining in the batter.
Pour the batter into the prepared loaf pan and bake for 45 minutes to1 hour, until a toothpick inserted into the center comes our clean and the top appears golden.
Let it rest for at least 15 minutes before serving.
Makes 1 loaf