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Squash Bread

Betty Barfield

1 1/2 cups GF flour

tsp. xanthan gum

2 tsp. cinnamon

1 tsp. baking powder

2 eggs

3/4 cup sugar

1/2 cup oil

2 tsp. vanilla

1 1/3 cups coarsely shredded, lightly packed zucchini or yellow summer squash

Preheat oven to 325 degrees.  Grease a 9x5 inch loaf pan.  Mix flour, cinnamon and baking powder. In mixer bowl beat eggs until frothy.  Add sugar, oil and vanilla.  Beat until lemon colored, about 3 minutes. Stir in squash.  Add dry ingredients.  Mix until moistened.  Pour into loaf pan.  Bake for 55 minutes or until tooth pick inserted in center of loaf comes out clean.  Cool on rack for 10 minutes before removing from pan.