Thursday, August 27, 2015
greek yogurt 52 ways: #24 yellow summer squash bread
Our garden hasn't been great this year what with the the drought situation in California. We do have an abundance of yellow squash (and a couple zucchini) though! Lani suggested we make zucchini bread the other day... that got my wheels turning. Surely, there's a recipe for yellow squash bread. I came across this recipe and thought we'd give it a try. I substituted Greek yogurt for vegetable oil, which lessened the calories, but retained the moisture.
For this bread, preheat your oven to 350°. Then combine:
1 1⁄2 cups of flour
1 teaspoon of baking powder
1⁄2 teaspoon of baking soda
1⁄4 teaspoon of salt
2 teaspoons of ground cinnamon
3⁄4 cup of sugar
In a separate bowl, combine
2 eggs and
1⁄2 cup of Greek yogurt.
1 1⁄2 cups of shredded yellow squash.
Finally, add the wet ingredients to the dry ingredients until combined. Pour into a greased (I used nonstick spray) loaf pan. Bake for 35-40 min. or until a toothpick comes out clean from the center. Cool. Then...
Eat! I made this bread Tuesday night thinking we could have it for breakfast the next day. Nope. We finished it all that night. I made more last night after my girls were in bed. I told Jesse, "I need to make this for a blog post tomorrow... so it's not for eating, yet." He said, "Ah. That's mean." Ha. So we ate some last night and my girls had some for breakfast. I made more this morning... for this post... and for eating! ;)
Have any Greek yogurt, dessert recipes you'd like to share? Leave your recipes or links in the comments. :)
If you try a recipe I share, be sure to let me know! Use the hashtag: #greekyogurt52ways.
**This year I'm making Greek yogurt 52 ways. Read about why I'm doing this project right here and read about the health benefits of Greek yogurt right here. See all of the ways I've incorporated Greek yogurt into my dessert or breakfast so far here. I recently completed a 52 sandwiches project. Read more about that project here.**