WHY?2 words - squash + zucchini
Freezing excess of either vegetable didn’t work well. Tried that last year with soggy results, mostly used in winter soups. So, this year I’ve been baking lots of breads and freezing them. Several will be coming on our upcoming RI road trip.
Last year’s harvest found its way into several breads: the usual zucchini bread, chocolate chip zucchini bread, (shown here and hands down Frog & PenguINN favorite) and cheddar zucchini bread (least favorite with no repeats this year).
This year it was time to try a new recipe using yellow squash. Unlike zucchini which needs to be salted and drained first, the yellow squash seems to retain less water, but I did drain it too after shredding.
Yellow Summer Squash Bread
- 1 1/2 C flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 teaspoon salt
- 2 tsp ground cinnamon
- 2 eggs
- 3/4 C sugar
- 1/2 C vegetable oil
- 2 tsp vanilla
- 1 1/2 C shredded yellow squash
- Combine flour, baking powder, baking soda, salt, cinnamon in bowl.
- Combine eggs, sugar, oil, vanilla in a separate bowl. Mix well.
- Stir in the shredded yellow summer squash.
- Add the dry ingredients to the squash mixture. Stir until moistened.
- Pour or spoon into a greased and floured 9x5-inch loaf pan. Bake for 50 minutes or until a knife inserted in the center comes out clean. Cool for about 10 to 15 minutes and remove from pan.
Today’s yield was 4 loaves. Each loaf was cut in half and wrapped separately for freezing. It’s really handy to use without defrosting an entire loaf, which we might enjoy TOO much.