It’s mid-summer and has been hot as the blazes lately, but the thunderstorms all  morning have put me in a cocooning kind of mood. To me a stay-in Sunday just begs for baked goods.

Almost everyone has had zucchini bread. But I have no zucchini. – No matter, I have crooked neck squash and that should be close enough

When they get big and bumpy like this the center can be a bit pithy – just scoop it out.
Summer Squash

Summer Squash Bread

[tw-divider]INGREDIENTS[/tw-divider]
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated crooked neck squash
1 cup chopped walnuts
1/2 cup raisins

[tw-divider]METHOD[/tw-divider]

  1. Grease and flour 2 loaf pans
  2. Preheat oven to 325F
  3. Sift flour, salt, baking powder, soda, and cinnamon together
  4. Beat eggs, oil, vanilla, and sugar together in a large bowl
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  6. Add sifted ingredients to the wet mixture, and beat well
  7. Stir in squash, nuts and raisins until well moistened and evenly incorporated
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  9. Pour batter into loaf pans
  10. Bake for 40 to 60 minutes, or until a pick inserted in the center comes out clean
  11. Cool in pan on rack for at least  20 minutes. Remove bread from pan, and completely cool

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This bread is excellent toasted, it also freezes well, just be sure it is completely cooled and well wrapped before freezing.

Until next time, Eat Well and Keep Digging!