I have to admit, while trying to use up the yellow squash in my freezer I've come up with some hidden veggie recipes that were tolerable but not worth sharing. However, I struck gold with this on on Saturday. It turned out delicious! You can make it in loaf pans as a bread or it would be just as yummy in square/rectangle pan as a coffee cake. Just adjust your baking times accordingly.
HV Blueberry Bread
3/4 cups Margarine
1 1/2 cups Sugar
3/4 cups pureed Yellow Squash
3/4 cups Milk
2 teaspoons Vanilla
3 1/2 cups Flour (I substituted 1-1/2 cups White Whole Wheat and it was great!)
2 1/2 teaspoons Baking Powder
2 cups Blueberries (fresh or frozen)
1. Cream margarine and sugar together. Add Eggs and vanilla and beat until smooth.
2. Add squash and milk and blend thoroughly.
3. Add flour and baking soda and mix. Once batter is smooth, fold in blueberries.
4. Spoon batter into greased pans (2 loaf pans or 1-9x13) and bake at 350 until inserted toothpick comes out clean. 40-60 minutes for loaves, 35-45 for pans.
Linked up at $5Dinners Yellow Squash Grow Eat $ave post.