Monday, May 23, 2016

Yellow Squash Bread

One more season and again I am writing about squash in my blog and one more season, we have eaten cooked squash with onions morning, noon, and night.  The squash is still coming in, rain or sunshine.  I am actually happy (and blessed) to have this vegetable in my garden and this year it has been free of bugs and rots.

Here in northeast Florida, we have had a great growing spring season with cool nights, warm days, and a moderate amount of rain.  As far as yellow squash goes, my garden has produced much more than ever.

I made Yellow Squash Bread one batch, one loaf, at a time mixing the dry ingredients in one bowl and the wet ingredients in another after swishing oil around in the baking dishes as well as dusting the dishes with flour to prevent the bread from sticking when baking.

Preheat oven to 350 degrees C and bake for about 55 minutes

Dry Ingredients:  Mix 1 and 1/2 cups of white flour, 1 tsp baking powder, 1/2 tsp baking soda, and a pinch of salt.  2 tsp of ground cinnamon will add a delicious taste to the bread.

Wet Ingredients:  Beat together 2 eggs, 3/4 cup white sugar, 1/2 cup canola oil, and 2 tsp vanilla extract.

Combine the wet and the dry ingredients in one of the bowls and carefully fold in 1 and 1/2 cups grated yellow squash (with skin and seeds).

I hope that you will enjoy your squash bread

Happy Gardening!
Thank you for visiting my blog.

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