Sweet Summer Squash Bread
Transform leftover summer squash into a sweet breakfast treat using this recipe for summer squash bread.
Preheat oven to 350 degrees F (175 degrees C).
Grease two 9×5-inch loaf pans.
Mix flour sugar squash oil pineapple nuts eggs vanilla extract cinnamon baking soda salt and baking powder together in a bowl; pour into prepared loaf pans.
Bake in the preheated oven until a toothpick inserted in the middle comes out clean about 1 hour.
Cool bread for 10 minutes in pan before transferring to a wire rack to cool completely.