Before you begin mixing your ingredients, you’ll need to prepare the summer squash by grating it on a box grater or the grating attachment of a food processor. Once grated, leave the squash to sit. If you are indeed using a yellow squash, it should not have too much excess moisture.

Usually with online recipes using whole wheat flour, as in an original recipe for zucchini bread, they have you squeeze the moisture out of the shredded squash. In this recipe, we need the extra moisture as the coconut flour used needs a certain amount of liquid for the best results.

The fresh squash shreds should be slightly wet without a lot of water. If your squash does have extra water, just pour off the excess but do not squeeze. Set aside until your bread batter is created.

Preheat oven to 375F and prepare a 9" x 5" loaf pan by lining it with parchment paper, leaving an overhang on the sides for easy removal of the bread. You can alternately grease well then dust with a little bit of coconut flour for easy removal from the pan. Set aside.

In a large mixing bowl whisk nut butter, oil, sweeteners, vanilla and eggs until smooth by hand or with a stand mixer.

It will take a little bit of mixing to get it smooth, but just take your time and it will come together. Set aside.

In a medium bowl, combine the coconut flour, ground cinnamon, baking soda, baking powder and salt with a whisk. Once it is uniform in color, slowly add the dry ingredients to the large bowl of wet ingredients.

Mix slowly at first to wet the dry ingredients, then mix very well until almost smooth. Scrape the sides of the bowl and mix a little more. Gluten free flours do not become tough with mixing. At this point it will be thick like a cookie dough and you may be tempted to add in additional liquid, but do not.

The last ingredient, shredded yellow squash, will give us all the moisture needed for this delicious bread. Now fold in the shredded yellow zucchini by scraping your spatula down the sides of the bowl, then bringing the batter up and over the shreds. Press a little in the middle, then scrape the sides again bringing the batter up and over the top. You will see how the batter magically transforms into the right texture a quick bread recipe should have as the yellow squash gives off its moisture into the batter.

Once it is well combined, pour batter into your prepared bread pan and bake 30-40 minutes baking time at 375F. Check at the 30-minute mark just in case your oven happens to run hot. If the top of the bread starts to brown too quickly, cover it loosely with aluminum foil for the last 10-15 minutes of baking. You should be able to test the bread with a toothpick that shows only a few crumbs.

Let the bread cool for 30 minutes in the pan before lifting it out onto a wire rack to cool completely. As the bread cools it helps the ingredients finish melding and prevents the bread from falling apart.

Once cooled put into your choice of plastic bags whether a recycled gluten free bread bag or a zip top bag. This helps to prevent the bread from drying out and keeps the moisture in.

To keep your bread fresh and moist, store it in an airtight container at room temperature for up to three days. Slice before freezing for easy portion control. Just separate each slice with a piece of parchment from earlier or wrap each one with plastic wrap.

If you’d like to keep the whole loaf longer, wrap cooled bread tightly in plastic wrap then in aluminum foil or put a freezer safe zip top bag before placing it in the freezer. It can be stored in the freezer for up to three months. When you’re ready to enjoy, simply thaw a slice or the whole loaf at room temperature or warm it in a toaster oven.