Bring On Spring Carrot/Squash Loaf

          Happy Pi Day everyone! I thought about reviewing a roundup of favorite pies today, or maybe just 3.14 of them, but I realized that all you have to do is click on our Pies Category, and you will be able to see our entire Pie Series that we did back in November, and more!  This week, I am going to be making the Avocado Key Lime Pie for St. Patrick's Day.  In the collage above, you can see that I included a picture of this delicious Blackberry Pie, one of my favorites! There is even an"Eat Your Pie" free printable! (Man! My decorative writing is improved since then!)  Anyway, I think I have given due diligence to pies already!

                I couldn't wait to share this quick bread recipe I came up with.  That is the real reason I didn't share another pie recipe today. On Saturday morning, there was a Market On The Move Event down at the church on the corner from my house.  You can read about it at that link.  But, basically, you can get about $60 worth of produce for $10! It is a heaven for those of us who can and bake, and it helps the community.  This month, I was able to get a lot of yellow squash!  Yellow squash is much like zucchini, only yellow.  It doesn't keep long, like some of the winter squashes will, so I need to use it up quickly.  I got to thinking that since zucchini makes such a great bread, why not yellow squash?  I wanted a springtime loaf because the temperatures here in Phoenix are starting to climb, so I didn't want the warm cinnamon flavors of fall and winter.  Since I am also on a lemon kick and I got some of those at the event as well, I wanted to incorporate a little lemon.  Then I thought that I needed something to add color and texture to the bread and I decided on carrots because they seem sweet, colorful and perfect for Spring.  Here is what I came up with:

Bring On Spring Carrot/Squash Bread

It came out moist and delicious!

            Grate the squash and carrots in your food processor, it is so much faster! (Yes, I used the one I have to stick a fork in! You could use this one if you need a new one!)  I used the same icing recipe that I used for the Lemon Bundt Cake.  You can get the recipe there.  

I love the pretty flecks of carrot. I am glad I put the carrot in because the yellow squash disappears in the cake.

           This would make a nice breakfast loaf for Easter, or any Spring Day.  I hope you enjoy it! I will be showing you some of the other vegetables and what I am doing with them in later posts, so stop by and see!