What's Baking: Zucchini-Yellow Squash Bread

At last week's Headhouse farmers' market, I picked up a zucchini and yellow squash from Blooming Glen. Though I had big plans for sauteing or roasting the veggies for a vegetable sandwich, the week came and went and the two were still languishing in the fridge. So I chose to follow my no-fail back-up plan -- use 'em both up in a bread recipe. Typical zucchini bread recipes are full of sugar and oil; for the following recipe, I reduced the sugar content and replaced the oil with applesauce. In addition, to ensure moistness (apologies to those who cringe at that word!), I added in some nonfat Greek yogurt. The end result? Delicious. And full of veggie goodness!

Zucchini-Yellow Squash Bread (printer-friendly version)

makes one large (9"x 5") loaf

1 C whole wheat flour

1 C unbleached all-purpose flour

2/3 C sugar

1 1/2 t baking powder

1/2 t baking soda

1/2 t kosher salt

1/4 t ground nutmeg

1/2 t ground cinnamon

1 C grated zucchini (tightly packed)

1 C grated yellow squash (tightly packed)

1/4 C unsweetened applesauce

1 farmers' market egg, lightly beaten

1 egg white

1 t vanilla

1/4 C plain Greek non-fat yogurt

1. Preheat the oven to 350 degrees.

2. Lightly grease a large (9" x 5") loaf pan with butter or cooking spray. Set aside.

3. In a large bowl, sift together the flours, sugar, baking soda, baking powder, salt, nutmeg, and cinnamon.

4. In a separate bowl, stir together the grated zucchini and yellow squash, applesauce, egg, egg white, vanilla, and Greek yogurt.

5. Add the wet ingredients to the dry ingredients. Stir until all ingredients are incorporated.

6. Spoon the batter into the prepared bread pan.

7. Bake in the oven for 45-55 minutes, or until a toothpick inserted into the center of the bread comes out clean.

8. Remove from the oven and set the pan onto a wire rack. Let cool in the pan for 10 minutes, then remove the bread from the pan and let cool completely on the wire rack.