Name: Yellow Squash Gingerbread
Ingredients: 2 cup coarsely shredded yellow squash (about 3/4 pound); 2-1/2 cups all-purpose flour; 1/3 cup firmly packed brown sugar; 2 teaspoon baking soda; 2 teaspoon ground ginger; 1 teaspoon ground cinnamon; 1/2 teaspoon ground allspice; 1/2 teaspoon ground cloves; 2/3 cup molasses; 3 tablespoon vegetable oil; 1 teaspoon vanilla extract; 1 egg, lightly beaten; 1 egg white, lightly beaten; Vegetable cooking spray; 1 tablespoon powdered sugar

Yellow Squash Gingerbread

Ingredients

2 cups coarsely shredded yellow squash (about 3/4 pound)
2-1/2 cups all-purpose flour
1/3 cup firmly packed brown sugar
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
2/3 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

Instructions

Yield: 18 servings. 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 loaf pan 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. Sprinkle with powdered sugar. Yield: 18 servings (serving size: 1 [1/2-inch] slice).