Summer Squash Bread

cook: Jane     potluck: September 2012

Bread:

3 cup Flour

1 tsp Salt

1 tsp Baking Soda

1 tsp Baking Powder

3 cups sliced Summer Squash*

3/4 cup Sugar

3/4 cup packed Brown Sugar

1 tbsp Cinnamon, ground

3 large Eggs

3/4 cup Canola Oil

1 tbsp Vanilla Extract

1 cup, chopped Walnuts

Topping:

1/2 cup Oat Meal - rolled

1/4 cup Flour, wheat, unbleached

1/2 cup packed Brown Sugar

1/4 tsp Cinnamon, ground

1/4 cup Butter

1. Grease and flour two 9 x 5 inch pans. Preheat oven to 325 degrees F (165 degrees C).   

3. Add topping ingredients to food processor and process. Set aside.

2. Sift flour, salt, baking powder, soda, and cinnamon together and set aside.

4. Put summer squash pieces in food processor and grate.

5. Add eggs, oil, vanilla, and sugars to food processor and process until smooth.  Add sifted ingredients and nuts to the food processor and process until wet.

6. Pour batter into prepared pans. Spread topping over batter.

7. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

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