 |
Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 8 |
|
Perfect for all the extra summer squash! Ingredients:
3 eggs |
2 cups sugar |
1 cup oil |
1 tablespoon vanilla |
2 cups all-purpose flour |
1 teaspoon cinnamon |
1/4 teaspoon baking soda |
2 teaspoons baking powder |
2 cups coarsely grated summer squash (squeeze some of the moisture out of this) |
1 cup chopped pecans (if not chopped, the bread it too hard to cut) or 1 cup walnuts (if not chopped, the bread it too hard to cut) |
Directions:
1. Preheat oven to 350*. Grease 4 mini loaf pans (or 2 regular loaf pans, but longer cooking time) and dust with flour.
2. Beat eggs in a large bowl.
3. Add sugar, oil, and vanilla to eggs.
4. Sift together flour, cinnamon, baking soda and baking powder and add to egg mixture.
5. Fold in squash and nuts and stir until just mixed.
6. Pour in loaf pans, filling half full.
7. Bake for 25- 30 minutes (mini loaf pans) or an hour and 5 minutes for regular loaf pans.
8. Cooking times vary upon moisture of squash also.
9. Cool before slicing.
|
|