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Print this Recipe    Gingerbread 25

Yellow Squash Gingerbread
Yield: 18 servings

2 cups coarsely shredded yellow squash (about 3/4 pound)
2-1/2 cups all-purpose flour
1/3 cup firmly packed brown sugar
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
2/3 cup molasses
3 tablespoons vegetable oil
1 teaspoon vanilla extract
1 egg, lightly beaten
1 egg white, lightly beaten
Vegetable cooking spray
1 tablespoon 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 loaf pan 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.
Sprinkle with powdered sugar. Yield: 18 servings (serving size:
1 [1/2-inch] slice).


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