Zucchini Squash Bread

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Zucchini Squash Bread

 

2 cup sugar

2 cup squash (grated)

3 eggs

1 cup oil

3 tsp. vanilla

1 tsp. salt

3 cup flour

1 tsp. baking soda

2 tsp. cinnamon

1 tsp. baking powder

(optional) 

1/2 cup chopped walnuts,

English or Black

1 cup raisins

1/2 cup cherries

1 Can Crush or Chunk Pineapple (Drain Juice)

 

Beat eggs until foamy, Add oil, sugar, squash, & vanilla.  Mix lightly

then Add flour, baking soda, baking powder, & cinnamon, Mix until

blended.  If you choose to include either walnuts, raisins, cherries,

pineapple, add them at the very end.

 

Pour mixture in 3 greased 4x9 bread pans.

(I use spray coating for the pans, but you can use the traditional

shortening and flour, if you like)

 

Bake at 350f for 1 hour or until done Insert a knife into the bread, if

it comes out clean, it is done. If there seems to be wet mixture on it,

bake for another 5--10 minutes. Check it again. Keep checking till the

knife comes out of the bread clean. 

 

Remove from oven and let stand for approximately 10 minutes. Turn

bread pans upside-down and let the bread cool on a paper towel.

 

Serve with butter or whipped topping, fantastic!

Breads also freeze well too!