Yellow squash gingerbread

Yield: 18 Servings

Measure Ingredient
2 cups Coarsely shredded yellow squash, (3/4 pound)
2½ cup All-purpose flour
⅓ cup Firmly packed brown sugar
2 teaspoons Baking soda
2 teaspoons Ground ginger
1 teaspoon Ground cinnamon
½ teaspoon Ground allspice
½ teaspoon Ground cloves
⅔ cup Molasses
3 tablespoons Vegetable oil
1 teaspoon Vanilla extract
1 Egg, lightly beaten
1 Egg white, lightly beaten
Vegetable cooking spray
1 tablespoon Powdered sugar

Place squash on several layers of paper towels; cover with additional paper towels. Let stand 15 minutes, pressing down occasionally to remove moisture; set aside.

Combine flour and next 6 ingredients in a large bowl; stir well. Add squash; stir well, and make a well in center of mixture. Combine molasses and next 4 ingredients in a bowl; stir well. Add to dry ingredients, stirring just until moistened.

Pour batter into a 9- x 5- x 3-inch loafpan coated with cooking spray. Bake at 350 deg for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan, and cool completely on a wire rack. Yield: 18 servings (serving size: 1 [½-inch] slice).

Per serving: 141 Calories; 3g Fat (17% calories from fat); 2g Protein; 27g Carbohydrate; 10mg Cholesterol; 153mg Sodium Serving Ideas : Sprinkle with powdered sugar.

Recipe by: Cooking Light, May/June 1993, page 144 Posted to MC-Recipe Digest V1 #435 by igor@... on Jan 28, 1997.

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