Summer Squash Bread

  • 3 eggs
  • 1 1/2 cups sugar
  • 1 cup olive oil
  • 2 tsp. vanilla extract
  • 3 cups flour
  • 3 tsp. baking powder
  • 2 tsp. cinnamon
  • 2 tsp. nutmeg
  • 3 cups shredded summer squash
In a large bowl, beat the eggs until frothy using an electric mixer. Beat in the sugar, oil, and vanilla. Gradually mix in the flour, baking powder, cinnamon, and nutmeg. Fold in the squash. Pour into two greased loaf pans. Bake at 350 degrees for 55-60 minutes until a toothpick inserted in the center comes out clean.
Adapted from www.allrecipes.com

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