I’ve been meaning to share this with you for some time. I understand that summer squash often comes upon us in bucket-loads. It’s all or nothing with that stuff.
Josh and I were driving down the road one day when Josh spotted a “FREE” sign. We like those. He pulled over and I hopped out to have a table full of green squash offered to me. YES! Free is great, but free squash is even better.
For the next few days I did the following: chopped and sauteed squash, made squash and egg, baked a squash casserole, grated and froze squash, gave squash away…
Besides giving some away, the best thing I did with the squash was make bread. This is what I came up with…
2 cups all-purpose flour
1 cup whole wheat flour
¾ tsp baking soda
¾ tsp salt
1 tsp baking powder
3 tsps ground cinnamon (look for a good one)
½ cup vegetable oil
½ cup natural applesauce (no added sugar or artificial sweeteners)
1 ¼ cup granulated sugar
1 cup brown sugar (I like to do ½ dark, ½ light)
3 ½ tsps vanilla extract
2 cups grated zucchini
¾ cup chopped walnuts
Preheat oven to 325. Prepare two 8×5 loaf pans or four mini loaf pans by greasing with butter, shortening, or spray and then flouring or sugaring (sugaring is daring, but pretty fun).
Combine the first six ingredients in a large bowl. In another bowl, lightly combine the eggs, oil, applesauce, sugars, and vanilla. Add the wet ingredients to the dry. Fold in the zucchini. Bake for 55 minutes at 325. The bread is done when a toothpick inserted into the center comes out clean.
This bread came out beautifully (unlike the quality of the photo). The crust was nice and chewy and the center was lovely and soft. I think you’ll like it.
Oh and one more thing–freeze a banana (wrap a banana with plastic wrap and foil), cover it with peanut butter, freeze it again and then spread on a layer of nutella. You will be so glad you did.