I’m not a huge fan of sneaking vegetables. I think kids (and adults!) should learn to love vegetable all on their own. Yet, if you were raised in a house where vegetable were truly boring, I understand. Here is a creative way to add in corn and yellow squash, all in a whole grain quick bread.
Summer Squash Corn Bread
Makes 1 loaf
1 1/4 cups whole wheat pastry flour
3/4 cup cornmeal
1/3 cup organic cane sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk or soy milk
1/4 cup canola oil
1 cup grated yellow squash
- Preheat oven to 400 degrees F and oil a loaf pan. In a large mixing bowl combine the whole wheat pastry flour, cornmeal, cane sugar, baking powder and salt.
- In a smaller bowl, whisk together the milk, canola oil and egg. Add the wet ingredients to the dry and stir until just combined.
- Gently stir in the yellow squash. Add to the loaf pan and bake for about 45 minutes, or until a toothpick inserted in the middle comes out clean. Let cool in the pan on a wire baking rack for 30 minutes before serving.
Copyright© Heather Carey, MS