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Autumn Hotaling

Squash Muffins or Bread

Hidden veggies, yummy for breakfast or a mid-day snack!
Print Recipe
Ingredients Method

Ingredients
  

  • 1 ¾ cups flour
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup oil vegetable, olive, coconut, etc or use melted butter
  • ¼ cup plain Greek yogurt
  • ½ cup sugar
  • ½ cup brown sugar
  • 2 eggs
  • 1 ½ tsp vanilla
  • 1 ½ cups grated squash about 1 medium
  • Optional toppings: chocolate chips nuts, raisins

Method
 

  1. Preheat oven to 350° and spray a 9" X 5" loaf pan or muffin pan with cooking spray or muffin liners
  2. Grate the yellow squash.
  3. In a large bowl whisk the flour, cinnamon, baking powder, baking soda and salt until combined; set aside. 1 ¾ cups flour, 1 tsp cinnamon, 1 tsp baking powder, ½ tsp baking soda, ½ tsp salt
  4. Mix oil, sour cream, sugars, eggs, and vanilla together in a medium bowl. Stir in grated squash. Add squash mixture into the dry ingredients and mix until just combined. Do not over-mix. ½ cup canola oil, ¼ cup sour cream, ½ cup sugar, ½ cup brown sugar, 2 eggs, 1 ½ tsp vanilla, 1 ½ cups grated squash
  5. Add optional toppings into batter or if doing multiple toppings, add to the loaf/muffins after you’ve poured the batter
  6. Pour batter into the prepared pan and bake about 1 hour for loaf pan or 25 minutes for muffins, or until toothpicks or cake tester comes out with only a few moist crumbs on it.
  7. Let in the pan on a wire rack for about 30 minutes then take it out of the pan and cool completely.