Joanie's Summer Squash Bread

3 cups of flour (1 whole wheat, 2 all purpose)
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
2 tsp vanilla extract
1/2 cup vegetable oil
1/2 cup applesauce
1-1/2 cups sugar
3 eggs
3 cups lightly packed grated summer squash
1 cup raisins
3/4 cup pecans

This bread freezes REALLY well. It's a great way to use up all that extra summer squash you have around if you grow it. You can use ANY summer squash -- I had millions of pattypan squashes from just one plant, so I used those. (While you're grating the 3 cups for this recipe, go ahead and grind up all you've got and bag and tag 'em -- they freeze really well and you can use 'em in many recipes!)

Preheat oven to 350 degrees.
Prepare two loaf pans by spraying with cooking spray and lining the bottoms with parchment paper or waxed paper.
Mix all dry ingredients.
Combine vanilla, eggs, sugar, oil and applesauce and mix well.
Slowly add the dry ingredients.
Fold in the raisins and nuts.
Divide the batter between the two loaf pans.
Bake at 350 for 50-70 minutes or until a toothpick in the center comes out clean.
Run a knife around the outside of the loaves and turn out on a cooling rack to cool.

Serving Size: Makes two loaves, 12 slices each

Number of Servings: 24

Recipe submitted by SparkPeople user MOSTLYH2O.