A lady in our ward had an overabundance of squash and thought of us. She knew we weren't real big squash eaters but she brought us some anyways along with this fabulous SQUASH BREAD recipe that my kids LOVE. I have made it 3 or 4 times now. The recipe says to cook it in a 9x13 pan. We also tried it muffin style, but prefer the 9x13. I don't know why....just do. And I just wanted to share this recipe with you.7/5/2009Squash bread
INGREDIENTS
3 eggs, beaten
2 cups white sugar (you can cut this in half)
1 cup vegetable oil (you can use olive oil or applesauce)
2 teaspoons vanilla extract
1 1/2 cups wheat flour
1 1/2 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg (I use 1 teaspoon)
2 cups shredded summer squash
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish.
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 nutmeg. Fold in the squash. Transfer to the prepared baking dish.
Bake 45 minutes in the preheated oven, until a knife inserted in the center comes out clean.
