Courtesy of PureZing

INGREDIENTS:

1 ¾ cups all-purpose flour
1/ ¼ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground ginger
1/8-teaspoon ground cloves
¼ teaspoon ground nutmeg, or grate it fresh
¾ teaspoon cinnamon
2 eggs, beaten
¾ cup sugar
1/3-cup coconut oil
1/3-cup sour cream
3 Tablespoons apricot or peach preserves
1 ¾ cups unpeeled, shredded yellow squash

DIRECTIONS:

In a mixing bowl combine first 8 ingredients.

In a separate mixing bowl combine the eggs, sugar, oil, sour cream and preserves.

Stir shredded squash into wet ingredients. Gradually add in dry ingredients and stir well.

Pour mixture into a buttered and floured 8 1/2 x 4 1/2-inch loaf pan. Bake at 350 degrees for 1 hour, 5 minutes or until pick comes out clean. Cool for 10 minutes in the pan.

Turn loaf onto a wire rack and let cool completely. Wrap well and freeze if desired.