Hey gang! I was back in the kitchen this past week trying to use up some of my Squash from the garden. I have been away from the blog for a week, and I have lots of catching up to do.
Today, I want to introduce you to a fantastic recipe that was quick to prepare and even better to eat. I found this on pinterest by searching Yellow Squash Bread.
I think I would like to declare August as National Summer Squash Month! Can I do that? I think I can. I certainly have plenty of it.
The Squash I didn’t use in the bread, I grated and froze so it wouldn’t go to waste. I put about two cups of grated Squash into a ziploc freezer bag and tossed it in the deep freeze. This bread will bring wonderful summer memories come February when snow seems to be the only thing surviving the Minnesota winter. Without further ado….
My prosperous garden produces more Squash than I know what to do with…
Yellow Squash Bread ingredients include:
- 1 1/2 Cups All Purpose Flour
- 1 Cup Sugar
- 1/2 Cup Vegetable Oil
- 1 1/2 Cup Grated Summer Squash
- 1 Large Egg
- 1 Teaspoon Cinnamon
- 1/2 Teaspoon Nutmeg
- 1/2 Teaspoon Salt
- 1 Teaspoon Baking Powder
- 1/4 Cup Raw Oats
Preheat oven to 325F.
Grate the Squash.
Combine sugar, egg, vegetable oil, grated Squash, cinnamon and nutmeg in a large bowl. With a fork, cream the ingredients until they are mixed well.
Mix dry ingredients.
Combine all ingredients.
Gently smack the bottom of the pan on the counter to release air bubbles. Cook for 50-60 minutes. Insert a toothpick or knife in the middle of the bread loaf; the toothpick should be clean when you pull it out.
Cool for 1/2 hour and enjoy!
This bread was excellent. The Squash doesn’t have a strong flavor on its own, but when it’s combined with sugar, cinnamon and nutmeg it takes on a sweet flavor. The bread was moist and rich like a pound cake. It didn’t last long in the Czarnomski household.
Did you wrinkle your nose when you saw Summer Squash Bread?