Archive | July, 2013

Summer Squash Bread

25 Jul

IMG_0018w      Summer Squash

This year we added a new veggie to our garden– Summer squash! With all the rain we’ve had recently, our garden is growing like crazy. I had like 8 good size summer squash staring at me needing to be eaten before going bad so I decided to try making a bread. Grandma was infamous for making zucchini bread. Every summer grandpas garden would produce these huge zucchini and grandma would spend a few days a week baking breads for all of us. She would always be sure to give us at least one batch with chocolate chips since that was the grand-kids favorite.

Summer Squash BreadThis recipe makes two loafs of summer squash bread

You will need:
3 eggs, beaten
2 cups of white sugar
1 cup of vegetable oil
2 teaspoons of vanilla extract
3 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
2 teaspoons pumpkin pie spice
zest of one orange (optional)
2 cups finely shredded summer squash

Start by preheating the oven to 325 degrees and prepare the two bread pans with butter and flour to prevent sticking.

Beat the eggs for about two-three minutes on medium to get them fluffy. Beat in the sugar, vegetable oil, and vanilla. In another bowl, mix the dry ingredients which include the flour, baking powder, cinnamon, nutmeg, and pumpkin pie spice. Gradually add the dry mixture to IMG_0023wthe wet and then mix in the shredded squash. (If your squash is very wet, gently drain it on a paper towel to remove some of the liquid.)

Bake on 325 for about 45 minutes. To see if the center is cooked through, insert a toothpick or knife in the center. If it comes out clean, it’s done!

So there you have it! This is a great way to use up all that fresh produce from the garden. My favorite way to eat it is after its slightly cooled from the oven with just a little butter… YUM! It also freezes well! Just tightly wrap with parchment paper, tape the sides shut, and place in a freezer bag.

Hope you enjoy!