I dunno, it's cold out, I'm baking again.
My last run of squash this summer were pattypans. I ended up with more than I knew what to do with, and despite giving a bunch away, I still had a bunch of pattypans in my fridge. I'm down to the last couple now, and instead of throwing one into a stir fry like I normally would, I thought it might be nice to bake a loaf of zucchini bread.
Only without zucchini.
Pattypan is just another type of summer squash. They look sort of like scalloped flying saucers. They're in the top right of this picture of one of my garden hauls taken in August:
Back on topic: I mutated this recipe from vegweb for zucchini bread into pattypan squash bread with blueberries, but certainly you could use zucchini, or any other summer squash you have handy.
"Before"Summer Squash Bread with Blueberries
1 tbsp ground flax seeds
3 tbsp water
1 cup sugar
1/2 cup vegetable oil
3/4 cup ~milk (soy/rice/almond/whatever's open in your fridge)
1 tsp vanilla extract
1 3/4 cups white whole wheat flour/whole wheat pastry flour
3/4 tsp baking soda
1/4 + 1/8 tsp baking powder
3/4 tsp salt
1 tsp ground cinnamon
large pinch ground nutmeg
large pinch ground cloves
1 1/2 cups grated summer squash
1 cup fresh or frozen blueberries
1. Preheat the oven to 350 degrees. Lightly grease a loaf pan.
2. Combine the flax and water and let it sit for about 10 minutes to get goopy. (This is a good time to grate your squash)
3. Combine the flax goo, sugar, oil, ~milk, and vanilla in a large bowl. Stir in the dry ingredients until just mixed. Fold in the squash and blueberries, then pour into the pan.
4. Bake for one hour or until a toothpick inserted into the center comes out clean.
And on an unrelated note, I'll be gone tomorrow through Monday visiting my parents downstate, and helping with/attending my Nana's 90th birthday party. I will be cooking a bunch, but I don't know how much time I'll have to blog. I'll try my best! Don't be too sad if I'm gone a few days ;) I'm just surprised I got through half the month so far!!