I have baked, fried, and buttered my crook neck squash and it still
keeps coming! I needed a new way to cook
my squash and hopefully get my kids to still eat it.
This bread, a mix between Amish cinnamon
bread and zucchini bread was the perfect combination. My kids loved to eat it and did not realize
they were still eating their vegetables. The use of sour cream makes this bread super
moist and as an added bonus it is half the calories.
1 1/4 cups of sugar (divided)
1 t cinnamon
2 eggs
¾ cup of fat free sour cream
1/3 cup of canola oil
1 t vanilla
3 cups of shredded squash
2 cups of flour
1 ½ t baking soda
½ t salt
Preheat oven to 350 degrees.
Grease and flour two bread pans.
In a small bowl combine 1/4 cup of sugar and cinnamon. Set aside to use later. In a large mixing bowl combine all the
remaining ingredients and mix with a spoon till blended. Pour evenly into both pans. Sprinkle cinnamon and sugar mixture evenly
over the batter in both pans. Using a
butter knife, swirl in the cinnamon and sugar into the batter. Cook
for 50 minutes or till a toothpick comes out clean. Let rest for 10 minutes and then dump out
onto a wire rack to finish cooling.
**You could substitute zucchini or carrots for this bread.
