Squash Bread - Aymen Tanazefti
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Squash Bread

Squash Bread


Yield: 1 loaf

1 1/2 c Flour; unsifted
2 ts Cinnamon
1 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt
2 Eggs
3/4 c Sugar
1/2 c Oil
2 ts Vanilla
1 1/3 c Summer squash
-- coarsely shredded,
-- lightly packed

Preheat oven to 350 F (moderate).

Grease a 9- by 5- by 3-inch loaf pan.

Mix dry ingredients except sugar thoroughly.

Beat eggs until frothy. Add sugar, oil, and vanilla. Beat until lemon
colored, about 3 minutes.

Stir in squash. Add dry ingredients. Mix just until dry ingredients are
moistened. Pour into loaf pan.

Bake 40 minutes or until toothpick inserted in center of loaf comes out
clean.

Cool on rack. Remove from pan after 10 minutes.

NOTE: Zucchini or yellow summer squash may be used.

Calories per 1/16 loaf slice: About 150

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