All Good Things Must Come to An End. Damn.
I biked around Cedar Lake this morning and am sad to report…it smelled like autumn. Lots of fallen leaves, sigh. But hey, swarms of gnats (I discovered several stuck to the sweat on my face when I got home, pretty; I was afraid to check my teeth) keepin’ it summer-real. Thank goodness.
So, I did experiment with making summer squash (as a substitute for zucchini) bread. I baked both a sweet and savory version. The sweet version is fantastic, moist and cinnamon-y, delicious with coffee; the savory was just meh. (Recipe posted for sweet version in comments, below; use summer squash or zucchini, they’re deliciously interchangeable).
Moderate it: many short bread and muffin recipes call for way too much sugar. It’s worth experimenting with cutting it back a bit – I find it hurts neither texture nor flavor, while reducing the calorie/carb profile at least slightly. Hey, every little bit helps.
Summer Squash Bread
Adapted from Mom’s Zucchini Bread recipe on allrecipes.com, submitted by: v monte
Makes 2 loaves; halves nicely.
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated summer squash (or zucchini)
1 cup chopped walnuts
1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.