Title: Yellow Squash Gingerbread
Categories: Breads
Yield: 18 Servings

2 c Coarsely shredded yellow
-squash, (3/4 pound)
2 1/2 c All-purpose flour
1/3 c Firmly packed brown sugar
2 ts Baking soda
2 ts Ground ginger
1 ts Ground cinnamon
1/2 ts Ground allspice
1/2 ts Ground cloves
2/3 c Molasses
3 tb Vegetable oil
1 ts Vanilla extract
1 Egg, lightly beaten
1 Egg white, lightly beaten
Vegetable cooking spray
1 tb Powdered sugar

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 igor@digex.net on Jan 28, 1997.