Squash Bread
1 1/2
cup flour, unsifted
2 teaspoon cinnamon
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 ts salt
2 eggs
3/4 cup sugar
1/2 cup
Oil 2 teaspoon vanilla
1 1/3 c summer squash, coarsely shredded, lightly packed
Preheat oven to 350 F. 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.
Calories per 1/16 loaf slice: About 150
