Squash/Zucchini Bread

This is definitely a sweet treat! You can cut the sugar if that doesn’t appeal to you. 

3 c. flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 TBSP cinnamon
1⁄4 tsp nutmeg
1/8 tsp ground cloves
3 eggs
1 1⁄4 cup white sugar
1 cup brown sugar
1 TBSP vanilla extract
1⁄2 cup butter, melted
1⁄2 cup vegetable oil of choice (coconut, avocado, etc)
2 1⁄2 cups grated squash or zucchini (about 1 large)
1 cup walnuts
​
Preheat oven to 350. Grease 2 loaf pans, set aside. In a medium bowl, combine flour, baking soda, baking powder, salt, and spices. Whisk to combine. In a larger bowl, combine eggs, sugars, vanilla, butter, and oil and mix completely. Slowly add dry ingredients to the wet, until they are both incorporated. Don’t overmix! It’s okay if there’s a bit of dry flour still visible. Gently fold in the zucchini and walnuts. Divide the batter between your two loaf pans. Bake for 50-60 minutes, or until the tops are golden and bounce back when touched, or a toothpick comes out clean.