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Jalapeño Summer Squash Quick Bread
Bring on the sweet heat with this Jalapeño Summer Squash Quick Bread. It's filled with garden-fresh flavors of vegetables and peppers.
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 1 loaf
Author Renee
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1 1/3
cups
all-purpose flour
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1 1/4
teaspoons
baking powder
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1/2
teaspoon
baking soda
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1/2
teaspoon
salt
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1/4
teaspoon
ground cumin
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2
eggs
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3/4
cup
granulated sugar
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1/3
cup
vegetable oil
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1/3
cup
sour cream
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1 3/4
cups
shredded summer squash
aka yellow squash
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2
or 3 jalapeño peppers
about 1/4 cup, seeded and chopped
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Preheat oven to 350°F. Lightly grease and flour an 8 1/2- X 4 1/2- X 3-inch loaf pan.
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Whisk together flour, baking powder, baking soda, salt, and cumin in a large bowl.
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Whisk together eggs, sugar, oil, and sour cream in a medium bowl. Stir in shredded squash and jalapeño peppers.
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Add wet ingredients to dry ingredients and stir to combine until just moistened.
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Spread batter evenly in prepared pan. Bake for 1 hour or until a toothpick or cake tester inserted in the center comes out clean.
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Cool bread in the pan for 10 minutes. Remove bread from pan and cool completely on a wire rack.
Bring on the sweet heat with this Jalapeño Summer Squash Quick Bread. It's filled with garden-fresh flavors of vegetables and peppers.