Tuesday, November 25, 2008

squash bread

This summer when we had an abundance of yellow squash and zucchini from our garden, I came across this recipe. My ever thoughtful husband broke out the food processor and shredded tons of extra squash for the freezer, and he even scooped it into ziploc bags in nice 2 cup portions, exactly what the recipe calls for. So now we are enjoying this easy bread on chilly mornings, and will probably give some as gifts this Christmas.

3 eggs
2 c. sugar
1 c. oil (or applesauce if you'd like it to be healthier)
2 tsp vanilla
3 c. self rising flour
1Tbsp cinnamon
2 c. shredded squash or zucchini(tastes great with either!)
optional- 1 c. chopped pecans or walnuts-I make mine without nuts, and it is delicious!!!

Preheat oven to 325. Blend eggs, oil sugar and vanilla in large bowl until fluffy. Slowly add flour 1 cup at a time, stirring after each addition, Stir in cinnamon. Stir in squash until evenly mixed. Pour into 2 well greased loaf pans. Bake 50-60 min. until bread is firm and light brown.


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