I've been baking a variety of things these past few weeks. What I think I've made the most is Zucchini bread. Most of my family and friends love zucchini bread and for good reason. It delicious, easily made and most of the ingredients are already in the cupboards. I went to the garden last week and noticed there was a lot of yellow squash available. Yum yum! I wondered, after I brought an arm load home, what I could make with all of this yellow squash. While I was in the baking mood a few days later I decided to substitute the yellow squash for zucchini in my favorite family recipe just to see how it tasted. It was delicious! Personally, I like to add more yellow squash than the recipe requires. I find it's more moist that way. I didn't get a chance to take a picture before my family tore into the bread, but here is the recipe.
- 3 c. Flour
- 2 c. Grated Yellow Squash ( I use 3 1/2)
- 1 c. Walnuts
- 1 c. Applesauce
- 3 Eggs
- 2 Teaspoons Vanilla
- 1- 1 1/2 c. Sugar
- 3 Teaspoons Cinnamon
- 1/2 Teaspoon Nutmeg
- 2 pinches of Salt
- 2 Teaspoons of Baking Soda
- 1/2 Teaspoon of Baking Powder
This recipe yields two loaves, takes about twenty minutes of prep time and forty to fifty minutes to bake. Preheat the oven to 350 degrees. Mix all of the dry ingredients separately from the wet. Then slowly stir the two together. This makes the consistency of the bread lighter. I like to put mine in the refrigerator for about an hour or so to let it set before dividing the batter into the loaf pans. Then just let them bake until brown or until you are able to put a knife through the middle of the loaf and the knife comes out dry. Enjoy.
