Very Good! We all enjoyed it. The only thing I did different was I added about a cup of chopped walnuts. Thanks for sharing.
Loved it... made as written and will try this recipe with zuch. as well. I think using bread flour also made a difference in the texture. I am getting ready to make more now.
Very good use for your extra summer squash. It's just sweet enough, but not overly sweet and eggy like other recipes I looked at. Also freezes well, so you don't have to eat all at once.
I don't consider myself a cook, but after making this for my friend's I'm now called the master chef. Thanks for making me look good. It is a yummy bread!
This is a great recipe! I did drain the squash some as I was worried it may be too watery. I also switched the white sugar for brown and and it came out so nice!
Good my kids ate a little and seemed to like it. I reduced the sugar 1cup it was fine might add a little honey just wanted to make a tiny bit more healthy. I did 1cup bread flour and 1/2 cup whole wheat. Next time will do half the oil w/ apple sauce or apple butter. Thanks.
I used this recipe to prepare the first of our summer squash for the three year old. I wanted a taste that would turn the little one on to our summer garden...not turn her off. This bread was so moist and yummy; my master-minded plan was a success! The toddler loves squash bread (and so do I)! We got wild and crazy and topped it with a smattering of apple butter - yum!<br/><br/>For the record, I used plain all purpose flour and the recipe was a success. Nothing beats simple and delicious.
Awesome recipe. I used 3 Tsp of vanilla. Incredibly moist and very good texture. Used Hudson Cream self-rising flour.