So, this one time I got it in my brain to make zucchini bread and then I got to the grocery store and there was none. Huh. No zucchini. In a season when gardens all across the northeast are overflowing with zucchini, my grocery store had none. Nada. Zero. Zilch. Sometimes you kill me, Queens. So I plucked up some Mexican squash and hoped for the best.
On the menu:
Mexican squash bread (but you can call it zucchini bread if it makes you feel better)
2 cups flour
1 1/4 cup granulated sugar
1 Tbsp ground cinnamon
2 tsp baking soda
1/2 tsp salt
3 eggs
1 tsp vanilla
2 cups shredded carrot
1 cup shredded apple (no skin)
1 cup shredded Mexican squash (or zucchini!)
2 Tbsp vegetable oil
Preheat oven to 375 degrees.
Mix together flour, sugar, cinnamon, baking soda, and salt. Beat together eggs and oil with an electric mixer until mixture is frothy. Add carrot, apple, and zucchini in with the eggs. Add vanilla to egg mixture. Add liquids to dry ingredients and mix until completely incorporated.
Fill one large greased loaf pan with mixture. Bake for 60 minutes, or until a toothpick comes out clean.
Lauren E. is a food writer and recipe tester living in New York City. She is a regular contributor to Yumm.com and has been featured on The Martha Stewart Show.