I had lunch with my friend Stacy last week in the Loop and the Farmer's market was happening. I didn't think I was going to purchase anything because I figured everything would be too expensive. I enjoy buying organic produce, and supporting local farmers, but I'm also cost conscious. But I stumbled upon a great stand that had affordable greens and squash and I bought a couple of zucchini and a yellow squash for only 50 cents each! My husband, Jon and I enjoy broiled squash as a side dish but this time around Jon used one of the zucchinis to make a flat bread pizza the other night. So I had one zucchini and one yellow squash left.
My brother and sister-in-law just had a baby girl today (Eek! I am SO excited to be an Auntie! :)). Welcome to the world baby Abigail Darlene Mei Wong!! We are visiting them this weekend in Michigan and I wanted to bring something easy that we could have with coffee in the morning. I saw these guys sitting on the table this morning and they became my inspiration to make a couple of summer squash bread loaves. I love zucchini bread and thought adding the yellow squash would be interesting and add a special sweetness to the bread. The nice thing about zucchini bread is that their moistness allows them to be baked ahead of time and they freeze well! Perfect for gifting and/or using up zucchini before they go bad and saving the bread for a later time (IF they make it to the freezer that is).
I sometimes make these into muffins so they're a little more portable or even mini loaves so I can share with friends. Either way, this is a great versatile recipe and I hope you can make it your own! And an extra bonus, your house will smell amazing. We're dog sitting and Tessy hasn't left the kitchen :).
3 cups all-purpose flour
1 tspn salt
1 tspn baking soda
1 tspn baking powder
3 tspn Cinnamon
1 tspn Nutmeg
1 tbs Chia seeds
1 cup vegetable oil
2 c granulated sugar
3 tspn vanilla extract
1 c grated zucchini
1 c grated yellow squash
1 c chopped walnuts *optional
1. Grease and flour 2 loaf pans, set aside.
2. Pre-heat oven to 325 degrees.
3. Whisk flour, salt, baking soda, baking powder, cinnamon, nutmeg and chia seeds until well combined.
4. In a mixing bowl, mix eggs, sugar, oil and vanilla until creamy.
5. Add dry ingredients to wet until combined, don't over mix.
6. Grate zucchini and squash. Hand stir into mixture. Add nuts if you desire.
7. Pour into prepared pans and bake for 45-50 minutes or until a toothpick comes out clean. Allow to cool on rack before cutting.