summer squash bread recipe

Written BySheba G Updated On
summer squash bread recipe
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The Best summer squash bread recipe

I’ve been making summer squash bread for years, and it’s a recipe that never fails to impress. It’s a staple in our household, especially during the summer months when fresh squash is in abundance. My family loves it because it’s moist, flavorful, and perfect for snacking or as a side dish.

I love it because it’s easy to make and requires minimal ingredients. The key to this recipe is using the right type of squash – I prefer zucchini or yellow crookneck for their sweet and tender flavor. Once you’ve got your squash, the rest of the recipe is a breeze.

Simply sauté the squash in some olive oil until it’s softened, then mix it with flour, eggs, and cheese before baking in the oven. The result is a delicious bread that’s perfect for any occasion. Whether you’re serving it at a family gathering or just need a quick snack, this summer squash bread is sure to please.

And the best part? It’s packed with nutrients from the squash and cheese, making it a healthy choice for those looking to indulge without feeling guilty. My kids love helping me make this recipe, and they always ask for seconds (or thirds!)

It’s a true family favorite that never gets old. Whether you’re a seasoned baker or a beginner in the kitchen, this recipe is sure to become a staple in your household just like it has in mine.

Summer Squash Bread

Summer Squash Bread

4.6 from 816 votes

A moist and tender quick bread that makes excellent use of abundant summer squash. Shredded zucchini or yellow squash adds moisture and a subtle sweetness to this spiced loaf.

Prep Time20 mins
Cook Time55 mins
Resting Time0 mins
Total Time1 hour 15 mins
Servings: 10Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Bread

1 1/2 cups shredded summer squash (zucchini or yellow squash)
1 cup granulated sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup chopped walnuts or pecans (optional)

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2Grease a 9×5 inch loaf pan with butter or nonstick spray, then dust it lightly with flour to prevent sticking.
3In a large bowl, whisk together the shredded summer squash, sugar, vegetable oil, eggs, and vanilla extract until the mixture is well combined and slightly frothy.
4The squash will release moisture, creating a wet batter base.
5In a separate medium bowl, sift together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
6Stir the dry ingredients with a fork to ensure even distribution of leaveners and spices.
7Gradually add the dry ingredients to the wet mixture, stirring gently with a rubber spatula just until no streaks of flour remain.
8Be careful not to overmix, as this can make the bread tough.
9If using nuts, fold them in at this stage.
10Pour the batter into the prepared loaf pan and spread it evenly with the spatula.
11Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown and springs back when lightly pressed.
12Remove the pan from the oven and let it cool on a wire rack for 10 minutes.
13Then turn the bread out onto the rack to cool completely before slicing, which allows the crumb to set properly.

🔧Equipment

Large mixing bowl
Medium mixing bowl
Box grater or food processor
9×5 inch loaf pan
Whisk
Rubber spatula
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 14g💛Saturated Fat: 2g❤️Cholesterol: 37mg🧂Sodium: 220mg🌾Total Carbs: 36g🥦Dietary Fiber: 1g🍬Sugars: 20g🥩Protein: 4g

📝Notes

For a lighter version, substitute half the oil with unsweetened applesauce. Squeeze the shredded squash gently in a clean towel to remove excess moisture if you prefer a denser bread. Store leftovers wrapped in plastic at room temperature for up to 3 days.

Watch Video Of How Summer Squash Bread Works

This summer squash bread recipe is always a good idea for any occasion – whether you’re hosting a family gathering or just need a quick snack. The best part?

It’s packed with nutrients from the squash and cheese, making it a healthy choice for those looking to indulge without feeling guilty. And let’s be real – who doesn’t love a good excuse to get creative in the kitchen?

This recipe is perfect for beginners or experienced bakers alike – so go ahead and give it a try! You won’t regret it.

❓ Frequently Asked Questions About Summer Squash Bread

What type of squash should I use for this recipe?

Zucchini or yellow crookneck are my top picks for their sweet and tender flavor.

Can I substitute other types of cheese?

Yes, feel free to experiment with different types of cheese such as cheddar or Parmesan – just keep in mind that the flavor will change slightly.

How do I store leftover summer squash bread?

Store it in an airtight container at room temperature for up to three days or freeze for up to two months.

Can I make this recipe gluten-free?

Yes, simply substitute the all-purpose flour with gluten-free flour and adjust the liquid content as needed.

What’s the best way to reheat leftover summer squash bread?

Simply slice it up and toast until crispy – you can also try grilling slices until golden brown.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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