OK, it's nothing like those 4-H prize winning vegetables you see at fairs, but I couldn't keep this thing in my refrigerator for too long. It was intimidating the eggplants!
Whole Wheat Summer Squash Bread
Here's my recipe - inspired by this popular (though kinda pricey - 1.5 C of maple syrup!) recipe:
2.5 cups whole wheat flour
1 C. brown sugar
1 tsp Cinnamon
1 tsp Baking Soda
1/2 tsp Baking Powder
1 stick melted butter
1/2 pint home made apple butter
3-4 C. shredded and squeezed summer squash
1/2 tsp Salt
1. Wash, trim and shred the squash using a box grater or a food processor with a shredding disc.
2. Toss shredded squash with 1 teaspoon of salt and set aside for at least 30 minutes, then drain.
3. Preheat oven to 350°.
4. Pile the shredded squash into the middle of a clean linen kitchen towel or piece of cheesecloth. Twist the fabric around the ball of shredded squash, and squeeze to release the extra liquid. Then use your hand to squeeze the remaining bits of extra liquid out.
4. In one bowl, combine the dry ingredients. In another bowl, whisk together the wet ingredients. Add the dry ingredients to the wet, then fold in the shredded squash.
5. Pour mixture into a 9" greased loaf pan, smoothing the top.
6. Bake for 55-60 minutes until an inserted toothpick comes out clean.
7. Turn loaf out of pan and let cool - but not too cool - this is best served warm!