Lemonade Bread

1 1/2 cups grated yellow summer squash (peeled....zucchini also works)

1 tsp lemon extract

1 cup applesauce

1/2 cup vegetable oil

2 eggs

1 cup sugar

2 small pkg instant lemon pudding (this said one large package, but I can't find that...just so you know, 2 small do NOT equal 1 large in the instant pudding world. Complete pet peeve....but i used 2 and it was fine)

3 cups flour

1 tsp baking soda

1/2 tsp baking powder

1 tsp salt

Icing (which I didn't do...I'm way too lazy for this!)

2-3 cups powdered sugar

juice from 1/2 a lemon

2 drops yellow food coloring

Preheat to 350.

Grease 2 bread pans (you can also do this is a Bundt pan). Combine grated squash, lemon extract, applesauce, oil and eggs. Stir until well combined. Add sugar and pudding mix; stir well. Add dry ingredients a little a time until well incorporated.

Transfer batter to pans. Bake in preheated oven for 50-55 minutes and it passes the toothpick test.

Cool and then you can ice if you want. I didn't bother.