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The summer is coming to a close and so is my summer squash plant. Our vegetable garden had two squash plants this year one summer (yellow) squash and one zucchini. My zucchini plant did not make it, but the summer squash plant did fabulously. My boys and I planted these squashes from seed in spring and have been enjoying the fruits of our labor. This recipe for quick bread and muffins is so tasty, it’s a perfect addition to our Tasty Tuesday recipes.
This bread took me a couple of trials to get just right. My first attempt I made too large of a loaf. Turns out the bread is so moist and the squash doesn’t allow for a bread to cook well throughout unless I cooked it for well over an hour. That is not the definition of a quick bread.
Quick breads are so easy to make, you don’t have to wait for dough to rise, they are super moist and tasty. The batter is nicely diverse that you can use it to make bread or muffins. I like to slice off a piece and pop it in my boys’ lunches for school. They think it’s a treat and they are getting a bit of vegetables at the same time. Great to replace some processed snack food with homemade goodness.
This summer squash recipe can be made any time of year. Just shred your fresh squash and pop it into a freezer bag. Defrost it in a few months and use it in this recipe. When using frozen squash reduce the amount you use by half (2 cups for this recipe). You can also add other ingredients like nuts to your bread, but we have a nut allergy in our family so we won’t be adding nuts to our bread. If you want to make a healthier version eliminate the white chocolate chips and substitute applesauce for the oil.
This Tasty Tuesday post did not last long on our kitchen counter. My son said a friend of his was trying to eat his snack at school when he brought a slice from home. That is a total mom win. Summer squash muffins and bread are a hit!
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