Friday, July 11

Summer Squash Bread

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:

noelle said...

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!