Ingredients:

  • 1.5 cups all-purpose flour
  • 0.5 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 1 tsp ground cinnamon
  • 0.5 cup vegetable oil
  • 0.75 cup dark brown sugar, packed
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 cups grated yellow squash, squeezed dry
  • 0.5 cup chopped walnuts
  • 0.25 cup raisins

Instructions:

  1. Grate the yellow squash using the large holes of a box grater. Place the shreds into a cheesecloth or clean kitchen towel and twist tightly, squeezing out as much liquid as possible.
  2. In a large bowl, whisk together the vegetable oil and brown sugar until smooth.
  3. Beat in the egg and vanilla extract until the mixture looks glossy.
  4. Fold in the squeezed yellow squash until evenly distributed.
  5. In a separate small bowl, sift together the flour, cinnamon, baking soda, baking powder, and salt.
  6. Gently stir the dry ingredients into the wet mixture until just combined; do not overmix.
  7. Pour the batter into a greased 9x5 inch loaf pan. Fold in walnuts and raisins or sprinkle them on top.
  8. Bake at 350°F (175°C) for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the loaf cool in the pan for 10 minutes before transferring to a wire rack to cool completely for 50 minutes.