My evening activity is making zucchini/squash bread. (While watching the awesome Chinese Olympics opening!) I grated a pile of overgrown squash – the ones that I didn’t find until too late. My mom said to look for a car with an open window and put them in. But no, I grated them all. I ended up with a pile of baggies full that I froze.
I have been reading through Marion Morash’s Victory Garden Cookbook again (I read this every year I think). Lots of squash ideas. I will try using my frozen grated squash in soups, pasta sauce and squash breads and cakes later.
Kathy’s Summer Squash Bread
(From The Victory Garden Cookbook, by Marion Morash, where its called Lynn’s Spicy Zucchini Bread. This version has my changes.)
3 cups flour: 1 cup whole spelt flour and 2 cups all purpose white flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1 3/4 cup sugar
1 cup vegetable oil
2 tsp vanilla extract
3 cups lightly packed grated summer squashes
1 cup raisins
3/4 cup nuts (I used sliced almonds)
Mix the dry ingredients together. Beat the eggs with the sugar, oil and vanilla. Gradually beat in the dry ingredients. Stir in squash, raisins and nuts. Divide between two 9×5-inch loaf pans generously greased with butter. Bake in preheated 350 degree F oven until done (50-70 minutes).