A very sweet, moist loaf. A great alternative for dessert. This recipe evolved from a zucchini bread recipe. This isn’t the healthiest recipe ever, but is a little better than the run of the mill zucchini bread.
This recipe qualified for Round Two of the Aetna Healthy Food Fight Cooking Contest.
This recipe is named after the then-one-year-old who loves it, her nickname is Ella Bella. Brought to you by The More With Less Mom 🙂
Total time: 1 hour 10 minutes
Yield: 2 loaves
- 3 eggs
- 2 cups sugar
- 2 cups summer squash (the yellow ones), shredded
- 1/4 cup vegetable oil
- 3/4 cup applesauce
- 1 Tablespoon vanilla
- 1 1/2 cups flour
- 1 1/2 cups wheat flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon clove
- 1/2 cup golden raisin
- 1/2 cup nuts, chopped (optional)
- Preheat oven to 325 degrees F.
- Grease two 9 x 5 loaf pans, spray olive oil is a healthy choice.
- Beat eggs until foamy.
- Shred squash, 1-2 of the yellow ones, using the big holes on your grater or processor. If it seems super wet pat with a paper towel.
- Stir in wet ingredients: sugar, summer squash, oil, applesauce and vanilla.
- Sift together dry ingredients: flour, wheat flour, salt, baking soda, baking powder, cinnamon, nutmeg, and cloves.
- Gradually add to wet ingredients.
- Fold in raisins and optional nuts.
- Pour into prepared pans.
- Bake for 60 – 80 minutes, or until tooth pick inserted in center comes out clean.
- Cool for 10 minutes on cooling rack, then remove from pans.
- Cool completely on rack before slicing.
Photo credits: Photo by ForeverMama on Food.com