Does anyone else have an overabundance of yellow squash right now? I mean, we have one yellow squash plant and one butternut growing in the front yard, and they have both taken over like they own the joint. Rosie and I planted the seeds we got from Nimble Nitecap, (you can read about our spring planting routine here), and those suckers seemed to come up overnight. I’ve given some away to friends and neighbors, yet we still manage to have it every night of the week. We’ve had nothin’ but sauteed squash, grilled squash, squash casserole, and squash kabobs up in here. So Forrest, as you can see, I’ve been on the lookout for something different to do with this variety.
I found this great recipe on Pinterest from Field Notes from Fatherhood, and modified by adding some ingredients, including cranberries for a little tartness, and carrot, just because I thought adding another vegetable would justify consuming all that sugar. Yes, I know it doesn’t work that way, but every little bit helps. At least the addition makes it colorful, and everyone wants pretty bread, right?
The recipe calls for three cups of grated squash, which came out to be about two medium/large fruit. Speaking of the size of the squash, you don’t want to let these, or zucchini get ginormous before you harvest them. When they get huge, they tend to get all dried out and seedy inside, and you don’t want that, trust me. Aaand speaking of huge, I bought the dried cranberries from Trader Joe’s, and they’re the plumpest guys I’ve ever seen. When I poured them out of the bag, Rosie said, “Mmmm…little fatties.” That’s what she calls big blueberries. I don’t know where she got the saying from, but let me tell you, it was hilarious when she said it the first time and I still crack up every time.
The recipe makes enough for two loaves, but I only own one loaf pan, so I made six muffins with the rest of the batter. For muffins, follow the same recipe, but only cook for 20-22 minutes, (toothpick in the middle check), instead of 50 minutes. This bread was super easy to make, and turned out delicious. Jeff and I have been enjoying it for breakfast this week, warmed with a little pat of butter.
Do you have any unique squash or zucchini recipes? How’s your garden doing this year? We have tons of tomatoes on the plants right now, but they’re all still green. I can’t wait until they’re ready to go!
Summer Squash Bread Recipe (Makes 2 loaves)
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/4 teaspoon baking powder
- 3 eggs
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 3 teaspoons vanilla extract
- 1 cup coconut oil (or vegetable oil or whatever you like to use)
- 3 cups grated summer squash
- 1/2 – 1 cup dried cranberries (I only used a 1/2 cup because Jeff isn’t crazy about cranberries)
- 1 large carrot, grated
- 1 cup chopped walnuts
Directions (adapted from “Quick Bread Recipe for Summer Squash”, Field Notes from Fatherhood)
1. Preheat oven to 350 degrees.
2. Sift together flour, salt, baking soda, cinnamon, and baking powder.
3. Beat eggs on medium with mixer. Add the vanilla, sugars, and coconut oil, mixing well. Add the grated zucchini and carrot to wet mixture. Add dry ingredients, mixing on low just until blended. Do not over mix. Stir in nuts and cranberries by hand. Your batter will be pretty thick. Pour into 2 ungreased loaf pans, or muffin pans (greased or cups).
4. Bake at 350 degrees for 50-55 minutes. 20-22 minutes for muffins.