| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
|
Breads |
18 |
Servings |
INGREDIENTS
| 2 |
c |
Coarsely shredded yellow squash, (3/4 pound) |
| 2 1/2 |
c |
All-purpose flour |
| 1/3 |
c |
Firmly packed brown sugar |
| 2 |
ts |
Baking soda |
| 2 |
ts |
Ground ginger |
| 1 |
ts |
Ground cinnamon |
| 1/2 |
ts |
Ground allspice |
| 1/2 |
ts |
Ground cloves |
| 2/3 |
c |
Molasses |
| 3 |
tb |
Vegetable oil |
| 1 |
ts |
Vanilla extract |
| 1 |
|
Egg, lightly beaten |
| 1 |
|
Egg white, lightly beaten |
|
|
Vegetable cooking spray |
| 1 |
tb |
Powdered sugar |
INSTRUCTIONS
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 loafpan 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. Yield: 18 servings (serving size: 1 [1/2-inch]
slice).
Per serving: 141 Calories; 3g Fat (17% calories from fat); 2g Protein; 27g
Carbohydrate; 10mg Cholesterol; 153mg Sodium
Serving Ideas : Sprinkle with powdered sugar.
Recipe by: Cooking Light, May/June 1993, page 144
Posted to MC-Recipe Digest V1 #435 by igor@digex.net on Jan 28, 1997.
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