EASY SUMMER SQUASH BREAD
This Easy Summer Squash Bread is the perfect way to enjoy the abundance of yellow squash. Every year we put out a few plants of yellow squash and zucchini and we always end up with way to much! This is a creative way to enjoy this great garden vegetable in a delicious bread. We love zucchini bread and the addition of yellow squash to this recipe was great!
Easy Summer Squash Bread Ingredients Needed:
Yellow Squash
Zucchini
Brown Sugar
White granulated Sugar
All Purpose Flour
Eggs
Baking Powder
Baking Soda
Allspice
Cinnamon
Butter
Vanilla
Nuts of choice
This bread is super easy to make and the combination of cinnamon, allspice and vanilla give is a really good flavor. We love to add pecans to pretty much any bread however you can use any nuts you like or leave them out all together. You could easily double this recipe and make two loaves. I found that this bread was really moist and wonderful warmed up with butter. This bread would be perfect for any brunch!
Of course you don’t have to use half yellow squash and half zucchini. I think you could use all yellow squash and this would still turn out delicious.
Full printable recipe in recipe card below.
We love yellow squash and this delicious Squash Cornbread Casserole is one of our favorites! It is a wonderful addition to any summer meal and it is always a hit!
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Easy Summer Squash Bread
Ingredients
- 1/2 cup of yellow squash grated
- 1/2 cup of zucchini grated
- 1/2 cup of brown sugar
- 1/2 cup of white granulated sugar
- 1 1/2 cups of all-purpose flour
- 1 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of allspice
- 1 teaspoon of cinnamon
- 1/2 cup of butter melted
- 2 teaspoons of vanilla
- 2 eggs
- 1/2 cup of nuts
Instructions
- Preheat oven to 350 degrees.
- Combine yellow squash, zucchini, butter, eggs, brown sugar, white sugar and vanilla in bowl and mix well.
- Add in remaining ingredients and combine until mixture is mixed and all ingredients are wet. Fold in nuts.
- Pour into greased 9X5 loaf pan and top with extra nuts (can sprinkle with cinnamon and sugar for added flavor). Bake for 45-50 minutes.
- Let cool 10 minutes and remove from pan.
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Wonderful tasting bread! I used GF 1:1 flour and it turned out terrific.
YAY!! I am so glad it worked well! Thank you for letting us know!
This bread is amazing. This is my new favorite.
YAY!!!
Curious as to what ‘yellow squash’ is. I know all different types, but not sure what a yellow one is. This recipe looks very good.
Just google yellow summer squash and you will see 100’s of photos of it.
I am trying to unload some yellow squash. Would using more yellow squash in place of the zucchini drastically change the outcome of this recipe? Thanks! 🙂
No, I think it would work great! Good luck!
Wonderful recipe! It came together so easily and baked up like a dream. The flavor is delicious and perfect for year round enjoyment. So many squash quick bread recipes include an overload of warm spices that feel too Fall-ish for me. The allspice and cinnamon in yours are a perfect balance….cozy, but not in your face. This recipe will be in heavy rotation from now on!
That’s wonderful! We’re thrilled it was a hit for you!
This recipe is excellent. My husband doesn’t normally like squash bread but he loved this one! Thank you, I will definitely be making it again soon!
I’ve made this countless times this summer. My neighbor is now making it too. Great recipe. Thank you.
Oh my gosh! This looks so good and we always have to much yellow squash. What a wonderful idea! Definitely saving this one.