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.