So…for our first venture into bread making, I decided to put some gourds in the mix! This recipe includes two kinds of squash: zucchini and butternut. I was surprised to hear many people haven’t had bread like this before. If you are in this category, umm…welcome to the good life!
Ingredients
1 3/4 cup whole wheat flour
1/2 cup sugar
1 egg
1 tablespoon vanilla
1/3 cup vegetable oil
1 cup grated zucchini
1/2 cup of another type of squash puree, such as acorn or butternut
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
This is How We Do It
Preheat oven to 350 degrees.
First, you’re going to need to prepare your squash. I started by peeling and then grating my zucchini.
Then puree your other squash. I had some butternut already diced from earlier in the week, so I microwaved it until it was very tender and then just put it in the Magic Bullet for a few seconds.
Mix dry ingredients.
Mix wet ingredients.
Combine with a hand mixer.
Bake for about 18 minutes.
Check to see if a toothpick comes out clean; if not, continue to bake and check every three minutes.
This bread smells fantastic! It’s the cloves — I’m convinced baking with cloves just makes it smell like the holidays.
Let cool and enjoy! Two squash, one loaf. Done and DONE!
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