Summer Squash Bread

I had zucchini bread on my menu plan.  But, alas, just like last year, powdery mildew overtook my zucchini and it was a garden fail.  I am nothing if not flexible, however, and so I reached for the dirt-cheap summer squash I had picked up.  Baked in a 9×13″ pan, this comes out looking more like a cake, but the texture is much like zucchini bread.  And it’s so yummy!  (My husband wouldn’t touch it due to “squash” being in the name… but he gobbled up the chocolate muffins that I packed with summer squash.  I still think he has no idea it was in there. ;))

 

Summer Squash Bread

 

  • 3 eggs, beaten
  • 1 1/3 cups white sugar
  • 1/2 cup vegetable oil (or coconut oil)
  • 1/2 cup butter, melted
  • 2 teaspoons vanilla extract
  • 3 cups unbleached flour (I used half white whole wheat)
  • 1 tablespoon baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 2 cups shredded summer squash
Preheat oven to 325 and grease a 9×13″ pan.  Combine flour, baking powder, and spices in medium bowl.  Beat sugar, oil, and butter well in large bowl.  Mix in beaten eggs and vanilla.  Add in dry ingredients.  Fold in shredded summer squash.  Pour batter into prepared pan and bake for approx. 45 minutes.
linked to:
Tasty Tuesday
Tempt My Tummy Tuesday
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