3 eggs
1/2 cup oil
1/2 cup milk
2 cups peeled and shredded yellow squash
3 cups sifted self-rising flour
1 1/2 cups sugar
1 3/4 tsp. freshly grated cinnamon
1/2 cup chopped nuts

Set oven to 325°F. Lightly grease two 8x4 or 9x5-inch loaf pans.

Combine eggs, oil and milk in medium sized bowl or 4 cup glass measuring cup. Whisk until ingredients are combined. Mix in shredded yellow squash and set aside.

In large bowl, combine self-rising flour, sugar, cinnamon and nuts. Mix together, making sure nuts are well coated.

Combine wet ingredients with dry ingredients. Mix until all the nuts are coated well with mixture.

Divide batter between the 2 loaf pans. Bake for 45 minutes, or until a toothpick stuck in the middle comes out clean.

When loaves are finished, set on cookie racks to cool. To serve, slice bread while still in loaf pan.

Submitted by: Karen Campbell