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.
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.
