Summer Squash Gingerbread Loaf

Hi friends!!

One of my favorite seasons is actually the transition from summer to fall. I love when it starts to cool down and the leaves start turning orange and crunch under your toes.

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Fall makes me think of warm kitchens with spices and pies and of course, everything pumpkin flavored.

Today’s recipe is a Summer Squash Gingerbread Loaf and it’s so YUMMY. It’s the perfect transition from summer to fall because you get to use summer squash and then the gingerbread’s of Thanksgiving and Christmas. 🙂

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Since it’s almost the season of giving you can double the batch and wrap one of these babies up and send it to the neighbors!

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This is what I like to call a BONUS BLOG because I made a video making this bread!!!!

WHOOPDEEDOO!!

Here is the recipe, hope you like it!

Summer Squash Gingerbread Loaf {Inspired by thecreeksidecook.com}

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Ingredients:

2½ cups all purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon cinnamon
½ teaspoon nutmeg
1 teaspoon salt
⅔ cup dark molasses
⅓ cup olive oil
½ cup brown sugar
2 eggs, lightly beaten
1 teaspoon pure vanilla extract
2 cups [about 10 ounces] shredded summer squash
Zest and juice of 1 medium lemon

Directions:

Grease an 8 x 5 inch loaf pan. Preheat oven to 350º.
In a medium bowl, whisk together the flour, baking powder and soda, the spices and salt. Set aside.
In a larger bowl, combine the molasses, oil and brown sugar.
Beat in the eggs and vanilla.
Fold in the shredded squash, juice and zest from the lemon.
Fold in the flour mixture, be sure not to overmix – it may not be completely smooth and that’s fine.
Scrape batter into the loaf pan and spread evenly.
Bake on the center rack, for about 50 to 55 minutes, turning the pan a couple times. It’s done when a toothpick or cake tester comes out clean.
Remove from oven and cool in the pan for 5 minutes, and then turn out onto a cooling rack, loosening edges with a spatula or butter knife if needed.
Enjoy!