Summer Squash Tea Bread

3 eggs

1 3/4 cups sugar

7/8 cup light vegetable oil

2 1/2 cups unpeeled grated summer squash

2 1/2 teaspoons vanilla extract

3 cups unbleached all-purpose flour

1 teaspoon baking soda

1/4 teaspoon baking powder

3 teaspoons cinnamon

1 cup chopped walnuts

2 Tbs walnut oil

1. Preheat oven to 350 degrees. Butter or loaf pans.
2. Beat the eggs until light. Add the sugar, mixing well. Add the squash, oil, and vanilla and mix thoroughly.
3. Sift the dry ingredients. Add by the cupful to the egg mixture. Stir until well blended. Add the nuts and walnut oil.
4. Spoon into the pans and bake for approximately 1 hour. Cool on racks.

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