Summer Squash Bread

They make a lovely pair, don't you think?

Shredding accentuates their beautiful colors

There is an old saying that opposites attract.  Don't let these two summery vegetables (technically they are fruits) lure you into thinking that they are better contrasted than compared. Their similarity makes them perfect partners for a snack bread.  Didn't think you could use yellow squash in a zucchini bread?  Yes, you can! They are both summer squash, even though zucchini refers to the 'green version'.  Basically they share the same shape, flavor, and texture  And, they work well together in this bread, adding a beautiful, confetti-ish look to each slice.

Need any more convincing?

I used this recipe from Sur la Table with the following notes:

1)  For beauty, use one green and one yellow squash.  The taste is wondrous :)

2)  You can give your mixer a rest and use two bowls to prepare the batter: one for the dry ingredients and one for the wet.

3)  I used self-rising flour instead of all-purpose, thus eliminating the use of baking soda and baking powder.  If you use regular flour, stick with the recipe link above.

4)  The recipe calls for sour cream.  I used reduced fat.

5)  The yield for this recipe is one loaf of bread.  I used three mini-loaf pans because I like little loaves, and they freeze well too!

6)  The baking time for the mini-loaves was around 30 minutes.  When the tops were a dark, golden brown and a toothpick inserted into the center came out clean, I removed them from the oven.

Summer Squash Bread
(adapted from Sur la Table recipe)

2-1/3 cups self-rising flour

1 teaspoon salt

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon

2 large eggs

1 cup granulated white sugar

1/3 cup vegetable oil

2 medium summer squash, one green and one yellow, each finely shredded

1 tablespoon vanilla

1 cup reduced fat sour cream

Directions

1.  Preheat oven to 350º F with oven rack in the center.  Grease mini-loaf pans with a vegetable spray.

2.  In one large mixing bowl, place the self-rising flour, salt, nutmeg, and cinnamon.  Whisk to combine.

3.  In the other bowl, place the eggs, sugar, oil, vanilla, and shredded squash.  Whisk to combine.

4.  With a spatula, fold the flour mixture into the egg mixture until combined.  Stir in the sour cream.

5.  Pour the batter into the prepared pans.  I used a scale for loaf size accuracy.

6.  Bake until an inserted toothpick comes out clean, about 30 minutes for the mini-loaves.  If you see the tops browning too quickly, cover loosely with aluminum foil.  Remove from oven and cool on racks for about 10 minutes.  You may want to want to run a knife around the edge of the loaves before inverting onto board or plate for remainder of cooling.

7.  This bread needs no adornment whatsoever; however, it becomes otherworldly with a slather of butter.