Anticipating breakfast, I put together one of my new favorite tea breads -- a spiced zucchini bread. The recipe I am using comes from the now-defunct Penzey's One magazine. Even if the magazine is no longer, Penzey's is still a great source for quality spices. For this bread, I used both the zucchini and yellow squash.
It also calls for canned pineapple. The recipe calls for an 8-oz can; I only had a 20-oz can and decided to go ahead and use all of it, which should have made the bread too wet. But it didn't. I was sure to squeeze the pineapple chunks thoroughly, in order to remove as much liquid as possible.
The only other change I made to this recipe was to use 1/2 brown sugar and 1/2 white sugar where the recipe called for sweetener. This was on a lark, just to see if it made any considerable improvement. I didn't taste any difference in this particular bread, possibly because it's already so dark and sweet.
The finished product looked like this. A little more dense than the last time I made it, possibly because of the additional pineapple. All in all, still tasty. You can see yellow throughout the bread -- not only from the pineapple, but also from the yellow squash.
Farm box ingredients used: zucchini and squash