“Not a Soup” Squash Spice Bread


After posting for 15 days on 40 Days of Soup, I wanted to post a recipe other than soup and ironically it is baked in empty soup cans or larger tomato cans.

Helping a friend with her Christmas brunch, I created this spice bread made with zucchini and yellow squash. I usually make banana bread rounds but she is allergic to bananas and suggested a squash bread. After a search online and a disasterous attempt with a Paula Dean recipe (think it was wrong or something ‘cuz it spilled out all over the oven -see results to right) and using up way too much of the ingredients, I made up my own recipe. Here it is:

3 eggs, beaten

1 cup white sugar

1 cup brown sugar

1 cup vegetable oil

2 teaspoons vanilla

2/3 cups zucchini, grated (one medium sized)

1/2 cup yellow squash, grated (only the solid parts, no seeds) (one medium sized)

3 cups flour

1 teaspoon baking soda

1/4 teaspoon baking powder

1 teaspoon salt

3 teaspoons cinnamon

Blend dry ingredients in large bowl. Mix wet ingredients in a second bowl and then add to the dry ingredients. Stir thoroughly and pour into 2 greased loaf pans(or, as I did, put into 4 greased and sugared soup cans-empty, of course, see on the right how it is supposed to be). Bake at 350 degrees for 45 minutes or until done when tested with wooden toothpick.

 

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About deairby

From a small Mississippi town and have lived my adult life in the south. I am the wife of Tom Irby since 1974, mother of 8, grandmother of 8, lover of Truth, previous owner of The Baron York Tea Room Cafe and Gift Shop (7 years), cookbook writer, moderator of the Small Business forum on Social Media Examiner, enjoy life and all the adventure God brings my way.
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