This bread is my Mom’s recipe that I’ve adapted a bit; adding a lot of zucchini or other summer squash makes it very moist. ~~ Rachel
Makes 2 large loaves or 4 small loaves
Preheat oven to 350 degrees
In a large mixing bowl, beat together:
6 eggs
1 cup canola oil
2 cups brown sugar
1 Tablespoon vanilla extract
In another bowl combine:
2 1/2 cups unbleached white flour
2 1/2 cups whole wheat flour (you can substitute up to half of the flour with Spelt or other grains if you’d like)
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
2 teaspoons sea salt
1 Tablespoon cinnamon
1 1/2 teaspoon nutmeg
In a third bowl, prepare:
5 cups grated summer squash (zucchini, yellow squash, patty pan, mid-east, etc.)
(optional: 1 1/2 cups raisins, soaked for several hours until plump, 1 1/2 cups chopped nuts)
Add about 1/3 of the flour mixture to the egg/sugar mixture and stir until uniform. Then add about half of the grated squash and stir. Alternate until all of the squash and flour have been added. (If adding raisins and nuts, add them last.)
Butter and flour loaf pans and fill them to about half full with batter. Bake at 350 degrees. Large loaves will take 1 hour to an hour and a half; small loaves will take about 40 minutes. Test if the bread is done by poking the center with a fork— it’s done when the fork comes out clean. Remove finished loaves from the oven, let set for 5-10 minutes, then take out of pans and let cool on a rack.
This bread is good plain or with some cream cheese spread on it for an extra treat.
