1 1/2 c. flour
2 tsp. cinnamon
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 eggs
3/4 c. sugar
1/2 c. oil
2 tsp. vanilla
1 1/3 c. yellow summer squash, coarsely shredded and packed light

Preheat oven to 350°F. Grease a 9 x 5-inch loaf pan.

Mix dry ingredients, except sugar. Beat eggs in another bowl until frothy. Add sugar, oil and vanilla. Beat until lemon colored. Add dry ingredients and mix until moistened. Pour mixture into loaf pan.

Bake 40 minutes or until toothpick inserted in center comes out clean. Cool on wire rack in pan 10 minutes. Remove from pan after 10 minutes and continue cooling on rack.

Note: Freezes very well!