Squash apparently works in bread as well as zucchini and carrot, and one loaf of bread used up two of the yellow little buggers, which is definately the best part. I told my kids it was cinnamon bread and it got scarfed up before I even had a chance to take a picture!
1 cup unbleached all purpose flour
1/2 cup wheat flour (I used King Arthur’s White Whole Wheat)
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 tsp ground cinnamon (or a spice bend of your choice, I used Penzey’s Cake Spice)
1/4 cup sugar
1/2 cup Splenda
1/2 cup canola oil
2 tsp vanilla
1 1/3 cups grated yellow squash.
Combine the first five ingredients and set aside. Combine eggs, sugar, oil and vanilla in a lagre bowl. Mix well and stir in the grated squash. Add the dry ingredients and stir until moistened. Pour batter into a greased and floured loaf pan. Bake at 350 for 50 minutes. Cool in pan for 10 minutes before removing to a wire rack. This step is important since the bread keeps cooking even after you take it out of the oven, the center will be slightly underdone otherwise.
Makes 1 loaf.