A great alternative for dessert. This recipe evolved from a zucchini bread recipe.
2 cups sugar
2 cups summer squash, shredded
¼ cup vegetable oil
¾ cup applesauce
1 Tablespoon vanilla
1½ cups flour
1½ cups wheat flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons cinnamon
½ teaspoon nutmeg
¼ teaspoon cloves
½ cup golden raisins
½ cup chopped nuts (optional)
No nutrition information available
Preheat oven to 325°.
Grease two 9 x 5 loaf pans, spray olive oil is a healthy choice.
Beat eggs until foamy.
Stir in wet ingredients: sugar, summer squash, oil, applesauce and vanilla.
Sift together dry ingredients: flour, wheat flour, salt, baking soda, baking powder, cinnamon, nutmeg, and cloves.
Gradually add to wet ingredients.
Fold in raisins and optional nuts.
Pour into prepared pans.
Bake for 60 - 80 minutes, or until tooth pick inserted in center comes out clean.
Cool for 10 minutes on cooling rack, then remove from pans.
Cool completely on rack before slicing.