Let’s be honest: the last couple of squash in the vegetable drawer are looking a little forlorn right now. Turn them into quick bread greatness that’s excellent with coffee or milk, and freezes well for that bake sale or unexpected company.

Obviously it’s not health food, but it gets a much better reception than a squash side dish.

(Pro tip: peel the squash, especially zucchini, if your crew is super-observant. And definitely scoop the seeds out over overgrown, late-season squash)

Butterscotch Bread
Yields 2
Yellow squash or zucchini, well hidden in a quick bread.
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  1. 3 eggs
  2. 1 cup cooking oil
  3. 1 cup sugar
  4. 2 cups grated yellow squash or zucchini
  5. 1/2 teaspoon vanilla extract
  6. 2 cups flour (all-purpose, white wheat, whole wheat)
  7. 1/2 cup oats
  8. 1 (3-ounce) package instant butterscotch pudding mix
  9. 1 teaspoon salt
  10. 1 teaspoon baking soda
  11. 1/4 teaspoon baking powder
  12. 1 teaspoon cinnamon
  1. Beat the eggs, oil and sugar in a large bowl until light in color and somewhat thickened. Stir in the squash and vanilla.
  2. Combine the remaining ingredients and mix well. Add to the squash mixture; mix until no white streaks of flour remain.
  3. Spoon the mixture into two greased 8-inch loaf pans or a single 10-inch springform pan. Bake at 350 degrees for about 1 hour. Cool in the pan for 10 minutes; remove and cool completely. Makes 2 loaves or 1 cake.
  1. Freezes well. A lemon-juice-butter-confectioners sugar glaze is nice.
The Project Kitchen http://theprojectkitchen.com/