The zucchini and yellow crookneck squash looked so good that I overbought. The zucchini went into the “Pasta Salad” without the Pasta, but I was tired of Summer Squash Latkes and my other favorite recipes. What about a squash quick bread? I had never heard of one nor made one (though a search of the Internet after creating my recipe shows that I am not alone in wanting to use extra squash in this novel way).
Unrelated, while at Sam’s Club* yesterday, my boyfriend noticed a five-pound bag of Krusteaz® all purpose gluten-free flour for just a few cents over eight dollars. It didn’t take a calculator to tell me that that was a good price, so we checked the ingredients. I was certain it would contain the dreaded potato starch, and I can’t eat potatoes or any nightshade vegetable. I was pleasantly surprised; the ingredients are sorghum flour (my go-to flour), followed by a variety of rice flours, millet flour, tapioca, quinoa flour, and xanthan gum). My first thought was, I know what I’m doing without buying premade flour, but my second thought was, Since I can eat it, I should try it. I also felt like this might be easier to travel with than hauling gluten-free flour, arrowroot starch, and xanthan gum, which is what I usually do when on a long trip.
So, today I whipped up this yummy Yellow Squash Quick Bread. No need for a mixer. The most time-consuming part was chopping the nuts. The squash grated in no time.
Yellow Squash Quick Bread
3 eggs
1 cup vegetable oil
1 cup dark brown sugar, packed
1 cup white sugar
2 cups grated, raw, unpeeled yellow crookneck squash
3 cups Krusteaz® gluten-free all-purpose flour (or 2 cups sorghum flour, 1 cup arrowroot starch, and1 teaspoon xanthan gum)
1 teaspoon salt
1 teaspoon baking soda
1 tablespoon vanilla
1 cup chopped pecans (use your hands to break up the nuts into pieces; this retains more of the oil)
Preheat oven to 350 degrees. Grease pans. I prefer to make 24 cupcakes in muffin tins, which are easier to freeze individually. Or you can make 2 large loaves, 9 x 5 x 3-inch; 12 cupcakes and one small loaf (8 x 4 x 2 ½ ) also works.
Beat eggs. Add oil, sugar, and squash; mix well with a fork. Add flour, salt and baking powder. (If using sorghum, arrowroot, and xanthan gum, whisk in a separate bowl with salt and baking soda; incorporate into zucchini mixture.) Fold in vanilla and nuts. Pour into prepared pans. Bake in 350º oven. Bake muffin tins for 22-25 minutes; bake large loaf pans approximately one hour, small loaf pan, about 50 minutes. (Convection oven: 325 degrees, and reduce time accordingly, about 22 min. for cupcakes; 45-50 for small loaf; 50 for large loaf). Remove from pans after resting 10 minutes. Yield: 24 servings. Freezes well.
***
I was very happy with my new flour and recipe. The quick bread had the perfect texture and was moist and light. Both the cupcakes and the loaf baked beautifully. I’ll take these treats to our family reunion, where my sister will be able to eat them, as they have no dairy. Well, the loaf will come with me. But I’m keeping a few of the cupcakes. We won’t tell.
*Note: Sam’s Club and Krusteaz® did not pay for being mentioned in this blog.
Unrelated, while at Sam’s Club* yesterday, my boyfriend noticed a five-pound bag of Krusteaz® all purpose gluten-free flour for just a few cents over eight dollars. It didn’t take a calculator to tell me that that was a good price, so we checked the ingredients. I was certain it would contain the dreaded potato starch, and I can’t eat potatoes or any nightshade vegetable. I was pleasantly surprised; the ingredients are sorghum flour (my go-to flour), followed by a variety of rice flours, millet flour, tapioca, quinoa flour, and xanthan gum). My first thought was, I know what I’m doing without buying premade flour, but my second thought was, Since I can eat it, I should try it. I also felt like this might be easier to travel with than hauling gluten-free flour, arrowroot starch, and xanthan gum, which is what I usually do when on a long trip.
So, today I whipped up this yummy Yellow Squash Quick Bread. No need for a mixer. The most time-consuming part was chopping the nuts. The squash grated in no time.
Yellow Squash Quick Bread
3 eggs
1 cup vegetable oil
1 cup dark brown sugar, packed
1 cup white sugar
2 cups grated, raw, unpeeled yellow crookneck squash
3 cups Krusteaz® gluten-free all-purpose flour (or 2 cups sorghum flour, 1 cup arrowroot starch, and1 teaspoon xanthan gum)
1 teaspoon salt
1 teaspoon baking soda
1 tablespoon vanilla
1 cup chopped pecans (use your hands to break up the nuts into pieces; this retains more of the oil)
Preheat oven to 350 degrees. Grease pans. I prefer to make 24 cupcakes in muffin tins, which are easier to freeze individually. Or you can make 2 large loaves, 9 x 5 x 3-inch; 12 cupcakes and one small loaf (8 x 4 x 2 ½ ) also works.
Beat eggs. Add oil, sugar, and squash; mix well with a fork. Add flour, salt and baking powder. (If using sorghum, arrowroot, and xanthan gum, whisk in a separate bowl with salt and baking soda; incorporate into zucchini mixture.) Fold in vanilla and nuts. Pour into prepared pans. Bake in 350º oven. Bake muffin tins for 22-25 minutes; bake large loaf pans approximately one hour, small loaf pan, about 50 minutes. (Convection oven: 325 degrees, and reduce time accordingly, about 22 min. for cupcakes; 45-50 for small loaf; 50 for large loaf). Remove from pans after resting 10 minutes. Yield: 24 servings. Freezes well.
***
I was very happy with my new flour and recipe. The quick bread had the perfect texture and was moist and light. Both the cupcakes and the loaf baked beautifully. I’ll take these treats to our family reunion, where my sister will be able to eat them, as they have no dairy. Well, the loaf will come with me. But I’m keeping a few of the cupcakes. We won’t tell.
*Note: Sam’s Club and Krusteaz® did not pay for being mentioned in this blog.
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