It's Harvest Time!
We love zucchini bread, so we grow tons of it each year. We also plant a lot of summer squash and I just learned tonight that it, too, makes a very tasty bread! Of course, squash and zucchini are of the same family and there really is no difference when it comes to cooking besides the skin color. For some reason, I had it in my head that only zucchini would do for the bread...boy, was I wrong! The squash-carrot bread I made tonight is spicy sweet and it beckons a cup of coffee or an ice cold glass of milk. This is the recipe I used to make 8 mini loaves.
|Summer Squash-Carrot Bread|
11/2 cups self-rising flour
1 cup Splenda Blend (1 cup regular sugar may be substituted)
1 t. cinnamon
1 egg, lightly beaten
1/2 cup vegetable oil
1 cup grated yellow squash or zucchini
3/4 cups grated carrots
1/2 cup chopped walnuts or pecans
Preheat oven to 350 degrees F.
Grease and flour your choice of loaf, muffin or mini-loaf pan. In a large mixing bowl, beat 1 egg, oil, carrots and squash. Incorporate flour, sugar, cinnamon, mix well but do not over mix, the bread will be dry. Fold in nuts.
Scrape the batter into prepared pan. Bake for 20 minutes or until a wooden pick inserted in center comes out clean.
Baking time will largely depend on what pan(s) you choose to use! Adjust accordingly. Remove from oven and allow to cool 5-10 minutes. Serve warm or cool. Dust with powdered sugar if you want to make it look pretty. ~Next time I will substitute applesauce in place of the oil...if you try it 1st let me know how it turns out.~
Be sure to get a cup of coffee or a cold glass of milk!
~Yes, I know there is one loaf missing!~ :)
...more great recipes you might enjoy!