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
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).