I am constantly amazed at how animated and talkative people get when you mention food. The mere aroma of certain foods can evoke memories that transport us back to a special place and time. Food can bridge the gap between all ages, races and ethnicities.
Let's face it, the only thing that should ever come between people is a table and some serving bowls.

Monday, June 9, 2008

Yellow With Envy

If yellow squash could talk they would probably say; “What’s the deal with zucchini bread? What, you’ve got something against yellow? Banana’s are yellow and you use them in bread, so why not us?” I guess if yellow squash could talk they would be right we always make zucchini bread under the guise that we have such a surplus of it. I have actually had times when I have an over abundance of yellow squash, so why not treat it the same. It actually makes very good bread; it is just a slight bit sweeter than its green counterpart.

Yellow Squash Bread

1 1/2 cups of flour
1 teaspoon of baking powder
1/2 teaspoon of baking soda
1/4 teaspoon of salt
2 teaspoons of cinnamon
2 eggs
3/4 cups of sugar
1/2 cup of oil
2 teaspoons of vanilla
1 1/2 cups of shredded yellow squash

Combine first 5 ingredients; set aside. Combine eggs, sugar, oil and vanilla in big mixing bowl. Beat well. Stir in squash. Add dry ingredients, stirring just until moistened.
Pour batter into a greased and floured 9x5x3 loaf pan. Bake at 350 degrees for 50 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove to wire rack and cool completely.

Photo courtesy of Carlos Porto/flickr


Catherine Wilkinson said...

Who knew????
What a great idea! I'm passing this along to our CSA people who grow about 12 tons of squash every year...they'll love it!

Julie said...

They'll be glad that you did, this bread freezes well too.

Sven said...
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