There's a lot of squashing going on in the fields these days. Kira of Evolutionary Organics (at Union Square every Wednesday) graciously let me have a whole bunch of beautiful squash to take up to the NY Botanical Gardens so we could make Summer Squash Muffins. We mixed Italian zucchini, striped summer squash, and mini zukes. Here's our recipe:
Summer Fresh Squash Bread
1 1/2 cups all-purpose flour
1 1/2 cups mixed really exciting & healthy flour (like amaranth flour or whole wheat flour mixed with oats)
1/4 teaspoon baking powder
1 teaspoon baking soda
1 teaspoons salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 cups fresh grated summer squash, salted and squeezed (to remove extra water)
3 eggs
1 cup brown sugar
2 very ripe bananas or 1/2 cup vegetable oil
1 teaspoon vanilla extract
optional:
1 cup chopped nuts (peanuts or walnuts are good)
1 cup semisweet chocolate chips
grated zest of one large orange
Directions
1. Sift together dry ingredients
2. In a large bowl, beat eggs until light and fluffy. Add sugar and blend well. Stir in banana (or oil), vanilla, zucchini, nuts, chocolate chips, and orange zest. Blend in dry ingredietns. Turn batter into two greasoned 9x5" loaf pans.
3. Bake at 350*F for 50 minutes, or until toothpick comes out of the center of the loaf clean. Remove loaves from pan, and set on their sides until cool. Chill for easier slicing.
