Hide and seek squash!

These past couple of weeks, we have gotten some summer squash in our CSA boxes.  I have never quite figured out what to do with squash when cooking before as it doesn't really have much taste by itself.  So, we decided to try and hide it in some of our favorite foods to add the vitamins and antioxidants that the squash provides.  We steamed, mashed, and mixed it with pasta sauce, which was a hit with Keshav.  We also mixed some steamed and pureed squash into some pancake batter and made pancakes!  I steamed and pureed squash with carrots and kale to make baby food for Vidya.  And finally, I made some summer squash bread!  This is basically a sweet bread that tastes delicious with butter smeared on it and paired with some fruit (we had fresh picked strawberries from a local farm) and coffee for breakfast!

Recipe for Summer Squash Bread

INGREDIENTS
3 eggs, beaten
1.5 cups white sugar
1 cup vegetable oil
1 tsp vanilla extract
3 cups all-purpose flour
3 tsp baking powder
2 tsp ground cinnamon
1 tsp ground nutmeg
2 cups shredded summer squash

INSTRUCTIONS
1. Preheat oven to 350 degrees F.  Grease a 9x13 inch baking dish.

2. In a large bowl, mix together the beaten eggs, sugar, oil, and vanilla.  Gradually mix in the flour, baking powder, cinnamon, and nutmeg.  Fold in the squash.  Transfer to the prepared baking dish.

3. Bake for 30-35 minutes in the preheated oven, until a toothpick inserted in the center comes out clean.