I’m not a huge fan of sneaking vegetables. I think kids (and adults!) should learn to love vegetables all on their own. Yet, if you were raised in a house where vegetables were truly boring, I understand. Here is a creative way to add in corn and yellow squash, all in a whole grain quick bread.
Summer Squash Corn Bread
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Summer Squash Corn Bread
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 1 loaf 1x
- Category: baked goods
- Method: baking
Description
A hint of yellow squash but an added bonus of high-fiber veggies.
Ingredients
Units
Scale
1 1/4 cups whole wheat pastry flour
3/4 cup cornmeal
1/3 cup organic cane sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk or soy milk
1/4 cup canola oil
1 egg
1 cup grated yellow squash
Instructions
- Preheat oven to 400 degrees F and oil a loaf pan. In a large mixing bowl combine the whole wheat pastry flour, cornmeal, cane sugar, baking powder and salt.
- In a smaller bowl, whisk together the milk, canola oil and egg. Add the wet ingredients to the dry and stir until just combined.
- Gently stir in the yellow squash. Add to the loaf pan and bake for about 45 minutes, or until a toothpick inserted in the middle comes out clean. Let cool in the pan on a wire baking rack for 30 minutes before serving.
