This one is super cakey. Sweet and totally different from my whole wheat zucchini bread. I can't claim this one either, though I probably don't follow the original recipe to the letter.
Summer Squash Bread
Beat 3 eggs until fluffy
Beat in
1 1/2 c sugar
1 c oil
2 tsp vanilla
Sift together in another bowl
3 c flour
3 tsp baking powder
2 tsp cinnamon
1 tsp nutmeg
Gradually mix flour mixture into egg mixture
Fold in 2 cups shredded yellow squash
Pour into 2 prepared 8 inch x 4 inch loaf pans. Bake at 325 for 50-60 minutes.
Or this can be poured into a 9 inch x 13 inch pan and baked for 45 minutes
1 comment:
Made this today and used refined coconut oil instead of vegetable oil. I used 6 Tbsp turbinado to sweeten. The batter was really stiff. Really really stiff. It came out of the oven with a crunchy top and moist inside. Yum!
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