3 summer squash, washed and shredded
1 cup all-purpose flour
1 cup whole-wheat flour
1 Tablespoon baking powder
½ teaspoon salt
¼ cup sugar
¾ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 large egg, beaten
¼ cup vegetable oil
1 cup low-fat or fat-free milk
Squash Quick Bread or Muffins
Servings: 12
Ingredients:
Directions:
- Preheat oven to 375 degrees.
- Press the shredded squash between paper towels to remove excess water.
- Into large mixing bowl, add flours, baking powder, salt, sugar, cinnamon, and nutmeg and mix well. Add shredded squash and toss with dry ingredients.
- Into small mixing bowl, beat the egg with a fork.
- Add vegetable oil and milk to beaten egg and mix.
- Add egg/oil mixture to dry ingredients. Mix only until ingredients are combined. The batter should be slightly lumpy.
- Spray a 9 x 5 x 3 loaf pan with cooking oil spray. For muffins, spray a 12-cup muffin pan or line pan with paper baking cups.
- Pour mixture into loaf pan or muffin pan, filling each cup about ¾ full.
- Bake for 35-40 minutes for loaf or 20-25 minutes for muffins, or until toothpick inserted in center comes out clean and bread is lightly brown.
- Cool in pan for 10 minutes. Remove from pan and cool completely before slicing loaf into 12 ¾” slices and serve. Muffins can be served warm.
Recipe Category
Kid-friendly recipes, Pantry recipes
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.
Squash Quick Bread or Muffins
Servings: 12
Ingredients:
3 summer squash, washed and shredded
1 cup all-purpose flour
1 cup whole-wheat flour
1 Tablespoon baking powder
½ teaspoon salt
¼ cup sugar
¾ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 large egg, beaten
¼ cup vegetable oil
1 cup low-fat or fat-free milk
Directions:
- Preheat oven to 375 degrees.
- Press the shredded squash between paper towels to remove excess water.
- Into large mixing bowl, add flours, baking powder, salt, sugar, cinnamon, and nutmeg and mix well. Add shredded squash and toss with dry ingredients.
- Into small mixing bowl, beat the egg with a fork.
- Add vegetable oil and milk to beaten egg and mix.
- Add egg/oil mixture to dry ingredients. Mix only until ingredients are combined. The batter should be slightly lumpy.
- Spray a 9 x 5 x 3 loaf pan with cooking oil spray. For muffins, spray a 12-cup muffin pan or line pan with paper baking cups.
- Pour mixture into loaf pan or muffin pan, filling each cup about ¾ full.
- Bake for 35-40 minutes for loaf or 20-25 minutes for muffins, or until toothpick inserted in center comes out clean and bread is lightly brown.
- Cool in pan for 10 minutes. Remove from pan and cool completely before slicing loaf into 12 ¾” slices and serve. Muffins can be served warm.
Nutrition Facts
12 serving per container
Serving size 1 muffin
| Amount Per Serving | ||
|---|---|---|
| Calories | 150 | |
| % Daily Value* | ||
| Total Fat 6g | 8% | |
| Saturated Fat 1g | 5% | |
| Trans Fat 0g | ||
| Cholesterol 15mg | 5% | |
| Sodium 250mg | 11% | |
| Total Carbohydrate 23g | 8% | |
| Dietary Fiber 2g | 7% | |
| Total Sugars 6g | ||
| Includes 4g Added Sugars | 8% | |
| Protein 4g | ||
| Vitamin D 0mcg | 0% | |
| Calcium 65mg | 6% | |
| Iron 1mg | 6% | |
| Potassium 211mg | 4% | |
The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.