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Old 12-28-2012, 12:30 PM
RenJac1301's Avatar
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Join Date: Sep 2004
Location: North Texas
Posts: 1,018
Summer squash mini bread

2 c all-purpose flour
2 tsp baking powder
tsp salt
1 tsp McCormcik cinnamon
1 c granulated sugar
2 pc egg
c corn oil
2 tsp vanilla extract
c saffron summer squash, chopped
c golden egg summer squash, chopped
c zucchini summer squash, chopped
1 c Fisher chopped walnuts (optional)

Preparation Time: approximately 30 45 minutes

Baking Time: 20 minutes

1. Preheat oven to 350 degrees. Grease a mini bread pan.
2. Wash the vegetables with fruit and vegetable wash and rinse thoroughly. Cut and put them in a food chopper. Set aside. Prepare the other ingredients.
3. Stir together flour, baking powder, salt, and cinnamon in a large bowl. Mix well.
4. Beat together sugar, egg, corn oil, and vanilla extract in another large bowl.
5. Add the dry ingredients to the liquid ingredients and stir until just moistened.
6. Gently fold in the vegetables and chopped walnuts (optional).
7. Pour batter into prepared pan. Bake 20 minutes or until a wooden pick inserted in center comes out clean.

8. Let the pan cool on wire rack for 10 minutes; turn out onto wire rack, and let cool completely. If there is a leftover, you can freeze and store it in a food saver bag.

Yield 8 mini breads
Mom to a 17 year old.
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