Last week, I tried two different squash bread recipes, once again, trying to use up all the squash kindly given to me in the most delicious way possible. The low-fat/yellow squash version was NOT a hit with the fam, but the peeps at the office loved it. The full-fat/zucchini version was an instant hit with the kiddies, who helped make it of course. I managed to snap some great shots of them wolfing it down — before my camera broke. (Grrr …) I did include a shot of Gus mixing up the ingredients of the yellow squash version with his hand mixer.
Parents: If you do not have a hand mixer I suggest getting one! This is a really great way to get the kids involved with baking at a young age. I found the electric mixer to just be too dangerous a “toy” around my four-year-old, but he loves his hand mixer, it keeps him involved in the process and it’s relatively safe.
Now, for the secret ingredients! I like my summer squash bread to be a little more on the pumpkiny side. I’m not going to pass it off as pumpkin bread (like my friend David’s mom always tries to do), but I do want it to have the same flavor and aroma. So, my secret ingredients are: 1) brown sugar, 2) 1/2 tsp. ginger, 3) a dash of nutmeg.
3 cups all-purpose flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
3 tsp. ground cinnamon
1/2 tsp. ginger
1 dash of nutmeg
1 cup vegetable oil
1 cup brown sugar
1 cup white sugar
2 tsp. vanilla extract
4 cups grated zucchini (This is more than some recipes I’ve seen call for, but it uses up your squash and leaves your bread nice and moist. Use two cups minimum.)
1. Grease and flour tow 8 x 4 inch pans. Preheat oven to 325 degrees F.
2. Combine flour, salt, baking powder, baking soda and spices in a bowl.
3. Beat eggs, oil, vanilla and sugar together. Add zucchini. Add dry ingredients and stir by hand until bread is just mixed. (My mother always said this prevents air “tunnels” in the bread.) DO NOT over mix. Pour batter in prepared pans.
4. Bake for 40 to 60 minutes, or until a toothpick inserted into the center comes out clean. NOTE: I have a convection oven, and this recipe actually took and hour and 15 minutes. When you hit that 60 minute mark, watch the bread closely and test often. Cool in pan on a rack for 20 minutes. Remove from pan and serve slightly warm with real butter. Mmmmmm.
To make the low-fat/yellow squash version:
Use only 1/2 cup of oil add 1/2 cup apple sauce and, of course, replace zucchini with yellow squash.