Golden Zucchini Bread (Yellow Squash Bread)
September 26, 2012
Categories: Breads, Vegetables, Squash, North American, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, One-Pot Meal, Brunch, Fall/Autumn, Ladies Luncheon, Mother's Day, Potluck, Summer, Thanksgiving, Winter, Oven Bake, Low Fat, Pudding Mix, Cake Mix, Zucchini, Quick Breads, Kid's Lunches, Flour more
"This is one of my favorite tea cake recipes. This come from my mom's aunt's collection, which I inherited when she passed away. The recipe calls for yellow squash (golden zucchini). This is very easy and so moist and delicious! I have tested this recipe using boxes of the old and newer cake mix sizes, and it works out fine either way (although it puffs up less using the newer size mixes)*."
- Serving Size: 1 (66.5 g)
- Calories 195.1
- Total Fat - 8.8 g
- Saturated Fat - 1.4 g
- Cholesterol - 32.7 mg
- Sodium - 284.5 mg
- Total Carbohydrate - 26.5 g
- Dietary Fiber - 1.2 g
- Sugars - 0.2 g
- Protein - 3.5 g
- Calcium - 61.6 mg
- Iron - 0.9 mg
- Vitamin C - 2.4 mg
- Thiamin - 0.1 mg
Preheat oven to 350 F and grease & flour two 9x5" loaf pans.
Combine all ingredients except for the nuts in a mixing bowl; blend together using an electric mixer for 4 minutes (use a timer).
If you are using nuts, add just 1/2 cup of the nuts to the batter and stir to blend.
Pour batter evenly into the two pans.
Sprinkle the remaining nuts evenly over the entire surface of each pan.
Bake for about 50-55 minutes or until a toothpick tests clean.
Let cool 10 minutes in pan, them remove to wire racks to cool completely before slicing.
Tips & Variations
No special items needed.