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Zucchini/ Summer Squash Quick Bread

 

   Serving Size:
1/2 slice is a grain serving for a 3 - 5 year old.

 

   Yield:
12 slices

 


 

Ingredients:

1 -1/2 cups shredded summer squash
3/4 cup flour
1 1/4 cup whole wheat flour
1 Tbsp. baking powder
1/2 tsp. salt
1/4 c. sugar
3/4 tsp. cinnamon
1/2 tsp. nutmeg
1 large beaten egg(s)
1/4 cup vegetable oil
1 cup low-fat milk

Directions:
Preheat oven to 375 degrees. Spray a 9 x 5 x 3 inch loaf pan with non-stick spray. Wash squash and trim ends. Shred squash. Press shredded squash between two paper towels, squeezing to remove excess moisture. Mix dry ingredients in large mixing bowl; add squash and toss to coat. In smaller bowl beat egg; add oil and milk and mix. Add oil/egg mixture to dry ingredients; stir only until combined, there will be lumps. Pour mixture into loaf pan. Bake for 35 - 40 minutes or until toothpick inserted in center comes out clean and bread is lightly brown. Cool 10 minutes. Remove from pan.

 


 

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Credit:  
Grow It, Try It, Like It.

 

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