Aug 262013

A delicious not-too-sweet summer treat! 
Freeze some shredded summer squash so you can enjoy a slice of summer when the snow is flying.

Pineapple squash bread3 eggs
1 ½ c. sugar
2 T. vanilla
¾ c. oil
2 c. shredded yellow summer squash or zucchini
3 c. flour
¾ t. nutmeg
1 t. baking powder
½ c. raisins (optional)
1 t. salt
1 t. baking soda
1 c. chopped nuts (optional)
1 c. crushed pineapple, well drained

Beat eggs until fluffy. Add sugar, vanilla, oil and zucchini. Blend and add dry ingredients. Mix well. Stir in pineapple, nuts and raisins. Divide batter between two greased and floured loaf pans and bake for 1 hour at 325 degrees.