Yellow Squash Gingerbread

Yellow Squash Gingerbread

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1/3 c Brown Sugar; firmly packed
1 Egg white; lightly beaten
2 1/2 c All-purpose flour
1 ts Vanilla extract
1/2 ts Ground cloves
1 ts Ground cinnamon
1 tb Powdered sugar
2 ts Ground ginger
2/3 c Molasses
3 tb Vegetable oil
2 ts Baking soda
Vegetable cooking spray
1 Egg; lightly beaten
1/2 ts Ground allspice
2 c yellow squash; Coarsely shredded

Original recipe makes 18



Place squash on several layers of paper towels; cover with additional paper towels. Let stand 15 minutes, pressing down occasionally to remove moisture; set aside. Combine flour and next 6 ingredients in a large bowl; stir well. Add squash; stir well, and make a well in center of mixture. Combine molasses and next 4 ingredients in a bowl; stir well. Add to dry ingredients, stirring just until moistened. Pour batter into a 9- x 5- x 3-inch loafpan coated with cooking spray. Bake at 350 deg for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan, and cool completely on a wire rack. Yield: 18 servings (serving size: 1 [1/2-inch] slice). Per serving: 141 Calories; 3g Fat (17% calories from fat); 2g Protein; 27g Carbohydrate; 10mg Cholesterol; 153mg Sodium Serving Ideas : Sprinkle with powdered sugar. Recipe by: Cooking Light, May/June 1993, page 144 Posted to MC-Recipe Digest V1 #435 by on Jan 28, 1997.

Verified by stevemur
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