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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 yellow summer squash (squeeze some of the moisture out of this)
1 cup pecans or walnuts, chopped, otherwise it is too difficult to cut
Preheat oven to 350 degrees. Grease 4 mini loaf pans. Dust with flour.
Beat eggs in a large bowl. Add sugar, oil and vanilla to eggs. Sift together the flour, cinnamon, baking soda and baking powder and add to egg mixture. Fold in squash and nuts and stir until just mixed. Pour into mini loaf pans, filling half full. Bake for 25 to 30 minutes. This is moist bread and cooking times may vary depending on the moisture of the squash. Cool before slicing.
Yield 4 small loaves that will each yield eight slices.
Serving suggestions: Serve with Ginger-Pineapple spread.
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