Squash Bread
Yield
1 loafPrep
20 minCook
40 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
all-purpose flour
|
|
| 2 | teaspoons |
cinnamon
|
|
| 1 | teaspoon |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
| 2 | large |
eggs
|
|
| ¾ | cup |
sugar
|
|
| ½ | cup |
vegetable oil
|
|
| 2 | teaspoons |
vanilla extract
|
|
| 1 ⅓ | cups |
yellow summer squash
coarsely shredded, lightly packed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
cinnamon
|
|
| 5 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 1.3 | ml |
salt
|
|
| 2 | large |
eggs
|
|
| 177 | ml |
sugar
|
|
| 118 | ml |
vegetable oil
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 315 | ml |
yellow summer squash
coarsely shredded, lightly packed |
*
|
Directions
Preheat oven to 350℉ (180℃).
Grease a 9 x 5 x 3-inch loaf pan.
Mix dry ingredients except sugar thoroughly.
Beat eggs until frothy.
Add sugar, oil, and vanilla.
Beat until lemon colored, about 3 minutes.
Stir in squash.
Add dry ingredients.
Mix just until dry ingredients are moistened.
Pour into loaf pan.
Bake 40 minutes or until toothpick inserted in center of loaf comes out clean.
Cool on rack.
Remove from pan after 10 minutes.
NOTE: Zucchini or yellow summer squash may be used.
