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Squash Bread

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Recipe

 

Yield

1 loaf

Prep

20 min

Cook

40 min

Ready

60 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 ½ cups all-purpose flour
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2 teaspoons cinnamon
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1 teaspoon baking powder
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½ teaspoon baking soda
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¼ teaspoon salt
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2 large eggs
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¾ cup sugar
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½ cup vegetable oil
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2 teaspoons vanilla extract
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1 ⅓ cups yellow summer squash
coarsely shredded, lightly packed
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Ingredients

Amount Measure Ingredient Features
355 ml all-purpose flour
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1E+1 ml cinnamon
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5 ml baking powder
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2.5 ml baking soda
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1.3 ml salt
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2 large eggs
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177 ml sugar
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118 ml vegetable oil
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1E+1 ml vanilla extract
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315 ml yellow summer squash
coarsely shredded, lightly packed
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 141g (5.0 oz)
Amount per Serving
Calories 60045% from fat
 % Daily Value *
Total Fat 30g 47%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 106mg 35%
Sodium 253mg 11%
Total Carbohydrate 25g 25%
Dietary Fiber 2g 7%
Sugars g
Protein 16g
Vitamin A 2% Vitamin C 0%
Calcium 5% Iron 17%
* based on a 2,000 calorie diet How is this calculated?
 

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