Savannah’s Savory Bites

Posting Schedule - Monday: recipes from other sources that I’ve enjoyed, Wednesday: my original or family recipes, Friday: themed recipe blog hop

June 13, 2011

Yellow Squash Bread

It would be nice if the yellow squash could pace itself.  If it ripened at a steady pace, and not all at one time I wouldn’t be faced with trying to know what to do with it.  
The season always begins with roasted squash and onions.
Then I follow that with squash casserole which is so delicious I could eat it as my main course.  My recipe has large chunks of cheddar cheese, freshly grated parmesan, and a bit of white wine.  I’ll share it soon. 
So, recently I went in search of a summer squash bread recipe.  I found one here and only altered it slightly.  I adore the unique flavor and I now have a new favorite way to use the yellow squash that is so plentiful in the garden this time of the year.

This morning I cut this into slices, buttered both sides and fried it.  I served it topped with a bit of cream cheese and the kids thought it was wonderful.
Give it a try and let me know what you think!

Yellow Squash Bread

3 eggs, beaten
2 cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons ground cinnamon
3/4 teaspoon cardamom 
2 cups shredded summer squash
Preheat oven to 325 degrees F.  Grease and flour a bread pan.
In a large bowl, use an electric mixer to beat the eggs until fluffy. Beat in the sugar, oil, and vanilla. Gradually mix in the flour, baking powder, cinnamon, and cardamom. Fold in the squash. Transfer to the prepared pan.
Bake 50-55 minutes in the preheated oven, until a knife inserted in the center comes out clean.

This recipe linked here -

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