Preheat oven to 325 degrees F (165 degrees C). Grease an 8×4 inch loaf pan.
In a large bowl, beat the eggs until fluffy with an electric mixer. Beat in the sugar, butter, oil, and vanilla. In separate bowl, mix in the flour, baking powder, cinnamon, and nutmeg. Gradually add dry ingredients to egg mixture. Fold in the squash. Transfer to the prepared loaf pan.
Bake about 45 minutes in the preheated oven or until a knife inserted in the center comes out clean.
To make gluten-free, replace Carbquik with 4 parts almond flour and 1 part coconut flour. I used 1 cup plus 2 tablespoons almond flour, and 6 tablespoons coconut flour.Servings: 8Net carbs per serving: 2 g