Sweet Summer Squash Bread
Description
Transform leftover summer squash into a sweet breakfast treat with this recipe for summer squash bread that's super moist from crushed pineapple.
Ingredients
•
3 cups all-purpose flour
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2 1/2 cups white sugar
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2 cups grated yellow squash
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1 cup vegetable oil
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1 (8 ounce) can crushed pineapple, drained
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1 cup chopped nuts
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3 eggs, beaten
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1 teaspoon vanilla extract
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1 teaspoon ground cinnamon
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1 teaspoon baking soda
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1 teaspoon salt
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1/4 teaspoon baking powder
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
2
Combine flour, sugar, squash, oil, pineapple, nuts, eggs, vanilla, cinnamon, baking soda, salt, and baking powder in a large bowl. Divide batter into the prepared pans.
3
Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 1 hour. Cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.