So before we start anything – let me ease your fears. You’re thinking “Squash!?!?!?” – well let me tell you – this bread is to DIE for. There’s nothing really “squashy” about it. Very decadent bread that makes you want to eat the whole loaf. So yummy. If you have tons of yellow squash from your garden that are overgrown like some of mine, this recipe will at least handle one of them. I took the recipe for zucchini bread here and concocted it into my own recipe. It was a big hit at the farmer’s market and I am sharing it with everybody here:
What you will need are two bowls – one for wet (large) and one for dry (small) ingredients.
Add in ground flax seed and mix together.
In the large bowl, beat eggs, olive oil, and sugar.
Mix in the flour mixture until combined.
Stir in yellow squash, nuts, and raisins.
Pour into loaf pans and bake!
End result: yummy goodness.
3 cups flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
2 tsp ground ginger
1 tsp ground cinnamon
1 tsp ground nutmeg
1/8 cup ground flax seed
1 cup olive oil
2 1/4 cup sugar (could probably be partially replaced by apple sauce)
3 tsp vanilla extract
2 cups yellow squash
1 cup chopped pecans
1/2 cup raisins (optional)
A few pats of butter
1. Grease with butter and flour two 8″x4″ loaf pans. Preheat oven to 325 degrees.
2. Sift flour, salt, baking soda, baking powder, ginger, cinnamon, and nutmeg into a medium bowl. Mix in flax seed.
3. In a large bowl, beat eggs, olive oil, and sugar. Mix in flour mixture until combined. Stir in yellow squash and pecans. Pour into pans.
4. Bake 40-60 minutes, or until toothpick comes out clean. Cool in pans for 15 minutes and transfer to cooling racks. Eat slightly warmed with butter or completely cooled.