Spiced Summer Squash Bread

The end of summer is upon us. Can you feel the crispness in the morning air? See the leaves starting to change colors? Or maybe noticed Starbucks has pumpkin flavored everything again in season? However you notice it, its happening. And fast! For us gardeners, that means it's time to use up summer fruit and vegetables before the frosts start in a few weeks.

A few weeks ago I noticed a plethora of summer squash in the garden, and hopped to it. Realizing I hadn't made any breakfast breads in a spell, I opted to try my hand with a squash bread (which is fairly similar to a zucchini bread). And what an easy recipe! I think the most tedious part is shredding the squash, although if you have a food processor you can save some time here. But all in all this is an easy recipe, and a hit with the taste testers. Happy fall, y'all!

Spiced Summer Squash Bread

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 2 tsp cinnamon
• 2 eggs, room temp. 
• 3/4 cups sugar
• 1/2 cup vegetable oil (or replace it with applesauce for a healthier version)
• 2 tsp vanilla
• 1 1/2 cups yellow summer squash, shredded
• Chopped walnuts, for topping (optional)

Preheat the oven to 350 F degrees. Butter and flour a loaf pan.

Combine the flour, baking powder, baking soda, salt, and cinnamon in a bowl and set aside.

In a separate bowl, beat together eggs, sugar, oil, and vanilla. Next gently stir in the yellow squash (watch out, it may splash out of your mixer at this point). Then mix the dry ingredients into the wet ingredients and combine until mixed.

Pour the batter into the prepared cake pan, sprinkle with chopped walnuts, and bake for 45-50 minutes or until a test stick comes out clean. Cool on a wire rack for 15 mins, then carefully remove the loaf from the pan and continue to let cool. Slice and serve!

Summer & Wish List

Summer is here! Well, if you live anywhere other than western NC at least, as it apparently is flooding and raining like monsoon season here. Fourth of July was so wet that we can't set off fireworks. Word on the street is that our area of the state received all of its July precipitation in just 5 days. Blah, whatever. Fireworks are overrated (not really, I missed them terribly this year). I'll just burn something in the oven and act like I'm setting off a few bottle rockets.

So yeah, it's summer. Which means I haven't been baking as much of late. Haven't really been cooking much of late, actually. One big cake order (recipe to follow soon) and a few minor baked goods, but this chef has been slacking. Big time! Who can blame me when it looks like this here?! (minus the recent downpour)

All of this sunshine and warmish weather has me planning out my baking schedule and dreaming up a wishlist of recipes to try. With a few wedding cakes to make in August as well as the heat of the summer hitting, I have this month to tinker around and see what I can get out of my adult style easy bake oven. After looking over the list below, I can definitely see a chocolate and orange theme emerging...

• Mexican Chocolate Stuff Strawberries
• Cinnamon Chocolate Churro Cupcakes
• Orange Scented Chocolate Cake with Ganache Frosting
• Chocolate & Peanut Butter Swirl Bundt Cake
• Parmesan Biscuits
• Cardamom Orange Coffee Cake Loaf
• Black Carrot Cake with Greek Yogurt Frosting
• Carrot & Orange Cupcake with Walnut Topped Peanut Butter & Citrus Frosting

Check back soon for the cookies and cream cake recipe! Twas a big hit!