Squash Quick Bread or Muffins



3 summer squash, washed and shredded
1 cup all-purpose flour
1 cup whole-wheat flour
1 Tablespoon baking powder
½ teaspoon salt
¼cup sugar
¾ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 large egg, beaten
¼ cup vegetable oil
1 cup low-fat or fat-free milk

  1. Preheat oven to 375 degrees.
  2. Press the shredded squash between paper towels to remove excess water.
  3. Into large mixing bowl, add flours, baking powder, salt, sugar, cinnamon, and nutmeg and mix well.  Add shredded squash and toss with dry ingredients.
  4. Into small mixing bowl, beat the egg with a fork.
  5. Add vegetable oil and milk to beaten egg and mix.
  6. Add egg/oil mixture to dry ingredients. Mix only until ingredients are combined. The batter should be slightly lumpy.
  7. Spray a 9 x 5 x 3 loaf pan with cooking oil spray. For muffins, spray a 12-cup muffin pan or line pan with paper baking cups.
  8. Pour mixture into loaf pan or muffin pan, filling each cup about ¾ full.
  9. Bake for 35-40 minutes for loaf or 20-25 minutes for muffins, or until toothpick inserted in center comes out clean and bread is lightly brown.
  10. Cool in pan for 10 minutes. Remove from pan and cool completely before slicing loaf into 12 ¾” slices and serve. Muffins can be served warm.  

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