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Sweet Summer Squash Bread
Sweet Summer Squash Bread
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
105 minutes
Revamp summer squash leftovers into delicious summer squash bread for breakfast.
Ingredients:
  • 3 cups all-purpose flour
  • 2.5 cups white sugar
  • 2 cups grated yellow squash
  • 1 cup vegetable oil
  • 1 (8 ounce) can crushed pineapple, drained
  • 1 cup chopped nuts
  • 3 eggs, beaten
  • 1 teaspoon salt
  • 0.25 teaspoon baking powder
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and generously grease two 9x5-inch loaf pans.
  • In a bowl, combine flour, sugar, squash, oil, pineapple, nuts, eggs, vanilla extract, cinnamon, baking soda, salt, and baking powder until well mixed. Transfer the batter into the prepared loaf pans.
  • Bake in the preheated oven for about 1 hour until a toothpick inserted in the middle comes out clean. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

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