Yellow Squash Gingerbread

By dashy_65

Ingredients

• 2 c. coarsely shredded yellow squash (about 3/4 lb)
• 2 1/2 c. flour
• 1/3 c. firmly packed brown sugar
• 2 t. soda
• 2 t. ground ginger
• 1 t. cinnamon
• 1/2 t. allspice
• 1/2 t. cloves
• 2/3 c. mollases
• 3 T. vegetable oil
• 1 t. vanilla
• 1 egg, lightly beaten
• 1 egg white, lightly beaten
• 1 T. powdered sugar

Preparation

Step 1

Place squash on several layers of paper towel; cover with additional 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 ingds. in a bowl; stir well. Add to dry ingds, stirring just until moistened.

Pour batter into 9X5X3 loafpan coated with Pam. Bake 350* for 55 mins. or until toothpick comes out clean. Cool in pan 10 mins. on wire rack; remove from pan, cool completely on wire rack. Sprinkle with powdered sugar.

139 cal, 2.8g fat, 26g carbs, 105mg sodium