Sweet Squash BreadApril 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)
- Preheat your oven to 350. Grease a 9×5-inch loaf pan.
- In a large bowl, blend together the eggs, sugar, applesauce, vanilla, salt and cinnamon.
- In a small bowl, whisk together the baking powder, baking soda, and flour.
- Stir the flour mixture into the wet mixture.
- Stir in the grated squash until just mixed.
- 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.
- Cool in the pan on a rack for 10 minutes; then unmold and allow to cool completely on the rack.