Ginger Almond Summer Squash Bread

• 1 1/2 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon ground ginger
• 3/4 cup sugar
• 2 large eggs, beaten
• 1/2 cup vegetable oil
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1/2 teaspoon salt
• 1 1/2 cups grated summer squash, squeezed of excess moisture
• 1/3 cup crystallized ginger, finely chopped
• 1/3 cup almonds, finely chopped

1. Preheat oven to 350 degrees F. Grease a 9x5 inch loaf pan and set aside.
2. Whisk together flour, baking soda, baking powder, and ground ginger.
3. Blend sugar, eggs, vegetable oil, both extracts, and salt in a large bowl. Stir in the dry ingredients. Fold in squash, crystallized ginger, and chopped almonds with as few strokes as possible. Pour batter into prepared pan.
4. Bake until the bread pulls away from the sides of the pan; 35-45 minutes. Cool in pan on a wire rack for 10 minutes, then remove the loaf from the pan to cool completely on the rack.

flour, baking soda, baking powder, ground ginger, sugar, eggs, vegetable oil, vanilla, almond, salt, summer, ginger, almonds

Taken from food52.com/recipes/14075-ginger-almond-summer-squash-bread (may not work)