Yellow squash gingerbread
18 Servings
Ingredients
| Quantity | 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 |
Directions
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.