Summer Squash Bread

Summer Squash Bread  When the zuchinni, crooknecks, and yellow summer squashes are in abundance, we are always making zucchini everything, right?  I have many such recipes, but this one is a healthier version, and  just sweet enough.  The apricots are a nice variation, and the spices are more noticeable because they are not masked by the sweetness of refined sugar.  If using yellow squash, make sure to remove the seeds, and grate more finely in a food processor.  Drain the excess water from the squash to avoid too much liquid in the recipe.  There are times I will use part white flour in this recipe to make a lighter loaf if it's not convenient to freshly grind the wheat.  Canola Oil may be used instead of grapeseed, but make sure it's cold pressed, and a non-GMO version.

3/4 Cup Grapeseed Oil (for it's buttery taste)
1 Cup Unsweetened Applesauce
1 Cup Ground Sucanat
3 Eggs, Lightly Beaten
2 tsp Almond Extract
2 Cups Raw Summer Squash, Grated, Drained, with Seeds Removed
3 Cups Whole White Wheat Flour, (freshly ground if possible--for lighter bread)
1 tsp Baking Soda
1/4 tsp Aluminum Free Baking Powder
1 tsp Redmond Real Salt
3 tsp Cinnamon
3 tsp Ground Nutmeg
1/2 Cup Pecans, Finely Chopped
1/2 Cup Dried Apricots, Chopped

Combine the oil, applesauce, sucanat, eggs, and almond extract in a mixing bowl.  Fold in the grated squash.  In a separate mixing bowl, combine the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.  Slowly stir in the flour mixture into the squash mixture.  Fold in the chopped nuts and apricots.  Lightly grease and flour the sides of two bread pans.  Evenly distribute the batter to make two loaves.  Bake at 350F for 50-55 minutes.  Remove from oven and let cool for 5 min. before removing from pans.  Use a knife around the outside edges to gently remove, and place on a cooling rack.