Yellow Squash Zucchini Bread for 9 Slices

Instructions:

1. Grate the yellow squash using the medium holes of a box grater. Place the shreds in a colander or wrap them in cheesecloth and press firmly to remove excess liquid until damp but not dripping.
2. Preheat the oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
3. In a large bowl, whisk together the all-purpose flour, granulated sugar, cinnamon, baking soda, baking powder, and salt.
4. In a separate bowl, beat the vegetable oil, eggs, sour cream, vanilla extract, and almond extract until smooth.
5. Fold the squeezed yellow squash into the wet ingredients, then gently stir in the dry ingredient mixture until no streaks of flour remain.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 55–65 minutes until the edges pull slightly away from the pan, the top is deep golden brown, and a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan before slicing.