Summer Squash Bread: 22 Days to Christmas 2020

22 Days until Christmas y’all! Today I’m sharing a recipe for Summer Squash Bread. I learned my lesson from the pumpkin bread and made sure I used all purpose flour and baking powder. It held together great!

I was in a bit of a Harry Potter mood, so I grabbed my Platform 9 3/4 tea cup to enjoy Creme Brulee loose leaf tea from Shab Row Tea Emporium. The caramel and vanilla went well with the squash bread.

Summer Squash Bread:

3 eggs, beaten

2 cups white sugar

1 cup vegetable oil

2 teaspoons vanilla extract

3 cups all purpose flour

3 teaspoons baking powder

2 teaspoons ground cinnamon

2 teaspoons ground nutmeg

2 cups shredded yellow squash

Preheat oven to 325 degrees, grease 9×13 baking pan. In large bowl, use an electric mixer to beat the eggs until fluffy, then beat in sugar, oil and vanilla. Gradually mix in flour, baking powder, cinnamon and nutmeg, fold in squash. Transfer to baking pan. Bake 45 minutes or until knife inserted in the center comes out clean.

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