Squash Bread

Great way to use up yellow, crookneck & summer squash that are coming in like crazy now!

Makes 2 loaves







3 eggs
3/4 C sugar (or 1 C agave nectar)
1 C applesauce
1/4 C oil
1 Tbsp. vanilla

3 C whole wheat flour
3/4 tsp. baking soda
3/4 tsp baking powder
1/2 tsp. Kosher salt
2 tsp. pumpkin pie spice (or 1/2 tsp. cloves, 2 tsp. cinnamon & 1/4 tsp. nutmeg)
3 C grated, peeled squash

Preheat oven to 350.
Grease or use non-stick spray on 2 loaf pans
Sift dry ingredients together & set aside
Beat eggs until foamy and bubbly
Add in sugar or agave, applesauce, oil and vanilla
Beat in dry ingredients by the cupful, until well mixed but, not over mixed
Add squash and mix until just incorporated, do not over mix
Cook 80 minutes, or until pick inserted in center of loaf comes out clean
Cool pans on wire rack for 15 minutes, turn out loaves and cool on wire rack for 30 minutes
Wrap loaves tightly, will keep for a day or two on the counter, or up to a week in the fridge

You could add, nuts, raisins, dried cherries or other dried fruit to this recipe as well, stirring in with the squash.

I made the applesauce myself by coring two medium apples and putting them through the Ninja Master Prep. My loaves were quite dense and I suspect if you used less applesauce and more oil they could be lighter, or no applesauce and 3/4 to 1 C of oil might produce and even lighter loaf. I try not to use oil, or as little oil as possible because oil is a heavily processed food.