Summer Squash Quick Bread

YIELD: 2 loaves

1 bag Farm to Freezer Summer Squash, defrosted

¾ cup Greek yogurt

1 ½ cups sugar

¾ cup vegetable oil

2 teaspoons vanilla

3 cups flour, sifted

1 ½ teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

2 ½ teaspoons cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground cloves

1 cup chopped walnuts (optional)

1 cup golden raisins (optional)

  1. Preheat the oven to 350°F. Grease bottoms of two 9×5 loaf pans.
  2. Pulse entire contents of Farm to Freezer Summer Squash bag (squash and liquid) in food processor, or chop finely by hand (reserve liquid).
  3. In a large bowl, cream together the sugar and yogurt. Blend in the oil until thoroughly mixed.
  4. Stir in the chopped squash (and reserved squash liquid, if chopped by hand) and vanilla.
  5. In a medium bowl mix together sifted flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
  6. Add the dry ingredients to wet ingredients, a third at a time, stirring after each incorporation.
  7. Fold in the nuts and raisins, if using.

Divide the batter equally between the loaf pans. Bake for 60-75 minutes (check for doneness at 55 minutes) or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.

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