3 c. cubed zucchini or yellow summer squash
1/2 c. undiluted frozen apple juice
1/2 c. soft butter
1 1/2 c. sugar
1 egg
2 1/2 c. flour
1 1/2 tsp. baking soda
1 tsp. salt
1/2 tsp. ground cloves
1/2 tsp. allspice
1/4 tsp. cinnamon
1/2 c. thawed frozen apple juice
1/2 c. chopped nuts

Simmer squash in frozen apple juice until tender. Whirl in blender until like applesauce, set aside. Cream butter, sugar and egg until fluffy. Add squash sauce and mix well. Mix dry ingredients and add alternately with thawed concentrated apple juice, beat well. stir in nuts and bake in greased and floured 9 x 13 pan at 350 degrees for 40 minutes. Frost if desired. May be baked in two loaf pans and used as bread. Good spread with cream cheese.