Superb Squash Bread

“I came up with this recipe when my children were toddlers and they refused to have anything to do with the yellow squash from our garden. I’ve always called it cinnamon bread. They didn’t know that they were happily eating their least favorite vegetable.”

Recipe

• 3 eggs
• 2 cups sugar
• 1 cup cooking oil
• 2 teaspoons vanilla
• 2 cups squash, finely grated
• 3 cups self-rising flour
• 1 tablespoon cinnamon

Preheat oven to 325 degrees. Blend eggs in a large bowl on medium speed until fluffy. Mix in sugar, oil and vanilla. Slowly stir in flour and cinnamon until just mixed. Stir in squash until evenly mixed. Pour into a well-greased 9-by-13 inch baking dish, or two well-greased loaf pans. Bake for 45 minutes, or until bread is firm and light brown. The loaf pans add about 10 minutes to the baking time.

Tips From Our Test Kitchen: This recipe works great with either zucchini or yellow squash. One cup of chopped walnuts or pecans makes a nice addition.

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