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Yellow Squash Muffins

I will be freezing squash and zucchini today. I thought the squash bugs would have remedied my squash problem by now. Besides, life would be pretty dull without zucchini brownies anyway. 🙂


Yellow Squash Muffins

  • 2 lbs crookneck yellow squash
  • 2 eggs
  • 12 cup melted butter
  • 12 cup applesauce
  • 1 cup sugar(I used sugar in the raw)
  • 3 cups all purpose flour(I used self-rising and left out baking powder & salt)
  • 5 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  1. Wash squash, trim ends, and cut into 1-inch slices.
  2. Cook in a small amount of water for 15 to 20 minutes.
  3. Drain well and mash.(I used the blender)
  4. Measure 2 cups of the cooked squash, combine with eggs, butter, and applesauce, and set aside.
  5. Combine dry ingredients in a large bowl.
  6. Make a well in center of mixture.
  7. Add squash to dry ingredients, stirring only until moist.
  8. Spoon into greased muffin tins, filling 3/4 full.
  9. Bake at 375 degrees F for 20 minutes or until toothpick inserted in center of muffin comes out clean.

They taste like pumpkin bread!



5 thoughts on “Yellow Squash Muffins

  1. Hi Vicki, My husband didn’t use to like zucchini bread but now he loves it! I still have some grated from last year and need to get it made up before the new starts! Enjoy your cookies! Nancy

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