Anna's squash bread recipe is a great substitute for your typical zucchini bread.
Looking to change up an old standard recipe, Anna Wight makes zucchini bread with lovely and colorful pattypan squash.
I’ve been cooking up all kinds of tasty goodness using produce from the garden this summer. Normally I make a crazy-good zucchini bread, but tonight I decided to change up my recipe a bit and use pattypan squash and pecans instead of zucchini and walnuts. I must say, the results were certainly worth the effort! It’s a squash bread recipe worthy of sharing. Enjoy!
Easy Bread Recipes From GRIT Bloggers
3 cups whole-wheat flour (or use 1 1⁄2 cups white flour and 1 1⁄2 cups whole-wheat for a lighter bread)
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 1⁄2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 cup oil
3 teaspoons vanilla
2 1⁄3 cups sugar
3 cups grated pattypan squash
1 1⁄2 cups chopped pecans
Heat oven to 325°F. Grease and flour two 8-by-4-inch pans.
In large bowl, combine flour, salt, baking soda, baking powder, cinnamon and nutmeg; sift.
In second bowl, beat eggs, oil, vanilla and sugar.
Add sifted ingredients to wet mixture; beat well.
Stir in squash and pecans until thoroughly combined.
Pour batter into prepared pans.
Bake for 50 to 70 minutes, or un-til cake tester inserted in center comes out clean.
Cool in pan on rack for 20 minutes. Remove loaves from pan, and completely cool.
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