This summer we were inundated with fresh, yummy summer squash from our organic garden. After baking, sauteing, frying, and eating them raw, we have not only eaten a lot but; also found a wonderful recipe for End of Summer Squash Bread. The bread has a really rich flavor and the cinnamon, ginger, and nutmeg lend just a touch of autumn spice.
End of Summer Squash Bread
2 cups sugar
1 cup oil
1 Tablespoon vanilla
2 cups all-purpose flour
1.5 teaspoon cinnamon
1.5 teaspoon ginger
.5 teaspoon nutmeg
1/4 teaspoon baking soda
2 teaspoons baking powder
2 cups coarsely grated yellow summer squash (squeeze some of the moisture out of this)
Pre-heat oven to 350 degrees. Grease 2 loaf pans. Dust with flour.
Beat the eggs in a large bowl
Add Sugar, oil, and vanilla to the eggs.
Sift together the flour, cinnamon, ginger, nutmeg, baking soda, and baking powder.
Add dry mixture to the wet.
Fold in squash and stir until just mixed
Pour the batter into the two loaf pans.
Bake for 25-30 minutes, cooking time may vary with the moisture level of the squash.
Let cool on rack before slicing.