"Vegetable Bread"

The title is in quotes because I'm quoting my niece, Elise. A few weeks ago was my sister's birthday. In lieu of a traditional birthday cake, she wanted a chocolate zucchini cake with cream cheese icing. Someone at her work had brought one in and she hesitantly tried it - and liked it! One thing you must know is that my sister and I do not share the same affection for food. Don't get me wrong, we both love to eat, but Megan's taste buds are not as adventuresome as mine. So hearing that she wanted a cake with zucchini was a little surreal. My mom made the cake and it was good but Mom and I both decided we had definitely had better and preferred the real thing! My mom asked Kiara and Elise if they were going to eat it and they both turned up their nose. Later, Elise told Megan that she didn't eat cake that had vegetables in it! Typical child response but the attitude that comes along with any response from Elise is what makes it hilarious.

So when my Dad brought home some extra squash from his garden, I wondered if I could find a similar cake using squash instead of the zucchini. They are kissing cousins so why wouldn't it work? Well I didn't choose a cake but I did make 2 loaves of squash bread. YUM! I swear you would never know there were vegetables in it! I ended up giving one loaf to Megan, thinking if she liked the zucchini she would like the squash. Like mother like daughter, she turned up her nose when I told her what it was. I haven't heard the results but she'd be crazy, no wrong, if she didn't think it was delicious! It is sweet, moist, and healthy right?! So if you're looking for a way to sneak some veggies in for you or your kids, here's a start. I realize it's not the healthiest start but baby steps people, baby steps.

Here's the recipe I used. It made 2 loaves but I'm sure you could half it to make just 1 - but it's always fun to surprise someone and take them a sweet treat!

Squash Bread

3 eggs
2 cups sugar
1 cup cooking oil
2 teaspoons vanilla
2 cups squash, finely grated
3 cups self-rising flour
1 tablespoon cinnamon

Preheat oven to 325 degrees. Blend eggs in a large bowl on medium speed until fluffy. Mix in sugar, oil and vanilla. Slowly stir in flour and cinnamon until just mixed. Stir in squash until evenly mixed. Pour into a well-greased 9-by-13 inch baking dish, or two well-greased loaf pans. Bake for 45 minutes, or until bread is firm and light brown. The loaf pans add about 10 minutes to the baking time.

This recipe works great with either zucchini or yellow squash. One cup of chopped walnuts or pecans makes a nice addition.