Sweet Squash Bread

April 2, 2011

If you’ve never tried a squash or zucchini bread, you are missing out. There’s something about baking with winter and summer squashes that brings out their sweetness in ways you don’t get while cooking. I made this bread with some yellow summer squash, but it is equally scrumptious with zucchini. Also note that I used applesauce instead of vegetable oil here. If you didn’t have any applesauce in your pantry or fridge, you could substitute oil or melted margarine.

You will need:

  • 2 eggs, beaten
  • 3/4 c sugar
  • 1/2 c applesauce
  • 1 t vanilla extract
  • 1/2 t salt
  • 1/2 t ground cinnamon
  • 1 t baking powder
  • 1 t baking soda
  • 1 1/4 c flour
  • 2 c squash, grated and squeezed to rid of extra moisture (~ 4 medium-small summer squash)

Then you…

  1. Preheat your oven to 350. Grease a 9×5-inch loaf pan.
  2. In a large bowl, blend together the eggs, sugar, applesauce, vanilla, salt and cinnamon.
  3. In a small bowl, whisk together the baking powder, baking soda, and flour.
  4. Stir the flour mixture into the wet mixture.
  5. Stir in the grated squash until just mixed.
  6. Pour the batter into the prepared loaf pan. Bake until the bread is golden and begins to pull away from the sides of the pan, approx. 45 minutes.
  7. Cool in the pan on a rack for 10 minutes; then unmold and allow to cool completely on the rack.


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