Thursday, July 14, 2011

Yellow Squash Bread

Lately, there’s been less time for blog posting.


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.
choc zucchini bread0707 (2)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
Preheat oven to 350°
  1. Combine flour, baking powder, baking soda, salt, cinnamon in bowl.
  2. Combine eggs, sugar, oil, vanilla in a separate bowl. Mix well.
  3. Stir in the shredded yellow summer squash.
  4. Add the dry ingredients to the squash mixture. Stir until moistened.
  5. 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.
Sorry, no prep photos as I was trying to remember to double ingredients for 2 double batches (easily distracted). YES, we have THAT much yellow squash. Grenville planted less this year, but we’ve had LOTS of rain and hot weather recently – perfect elements for zucchini and squash growing.

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. yellow squash bread 0714 (2)


Elaine said...

Ah, yes, summer squash can certainly provide challenges in keeping ahead of it. My zukes have started to produce and so the creativeness has begun. I used the first one tonight sauteed and thrown into leftover spagetti that had more sauce than noodles. I can't say it's used up though because there is still some leftovers in the fridge. With the little zukes developing rapidly I see some baking in my near future.

Cicero Sings said...

My zucchini hasn't produced one squash yet! I cut the small one's in half drizzle them with oil, top with favorite seasonings and bake at 400 for approx 10-15 min.

Mom A said...

Thanks. Some grandsons are going to enjoy this.

Tammy@Simple Southern Happiness said...

I have never heard of yellow squash bread before. I did get some squash from the store but it was awful and threw it out so I will have to try this recipe later. LOOKS like it would be sweet and good!.

God bless you and yours and keep you safe.

Beatrice P. Boyd said...

Yes, Elaine, a bounty of cukes and zukes does lead to new recipes. I made a cuke salad a couple of weeks ago and will post it soon. We enjoy the veggies and eat them a LOT but they produce more than we can (or want) to eat.

Eileen, Cicero) we have also put olive oil on them and seasonings and then grilled. And this week I cut two larger ones in half, de-seeded, stuffed and baked.

You're welcome Mom A. Hope the grandsons enjoy this and the chocolate zucchini bread might also be a good one for them.

Tammy, I read that anything you use green zucchini in can be replaced with yellow squash. Last year, I made bread with both types. This one was lighter and sweet as you said. Thanks for the blessing :-)

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