“Kids Corner” Summer Squash Bread

Thanks to Benedictine University Dietetic Intern Heather Plizga for sharing this recipe. Heather says: “Summer squash bread, like zucchini bread…can gradually introduce your child to the world of vegetables. This bread is a treat with the advantage of containing nutrients your child needs to grow strong.”
3 eggs, beaten
2 cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
2 cups shredded summer squash
Preheat oven to 325 degrees F. Spray 9×13-inch baking dish with non-stick cooking spray.
In a large bowl, beat the eggs until fluffy with an electric mixer. Beat in sugar, oil, and vanilla. In a separate bowl, combine the dry ingredients (flour, baking powder, cinnamon and nutmeg). Add the dry mixture to the wet ingredients gradually, until completely incorporated. Gently fold in shredded squash.. Transfer to the prepared baking dish and bake 45 minutes, until a knife inserted in the center comes out clean.
Makes one loaf.
From www.allrecipes.com.



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