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