yellow squash bread recipe

Written ByJenny Smyth Posted on
yellow squash bread recipe
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The Best yellow squash bread recipe

I’m so excited to share this yellow squash bread recipe with you all. I’ve been making this bread for years, and it’s always a hit with my family. The first time I made it, I was amazed at how moist and flavorful it was.

I had no idea that yellow squash could be used in a bread recipe, but now it’s a staple in our household. My kids love helping me in the kitchen, and they always get so excited to see the final product – a beautiful loaf of bread with a delicious golden crust. It’s perfect for everyday meals or special occasions like holidays and gatherings.

Not only is it delicious, but it’s also a great way to get some extra veggies into your diet. The yellow squash adds a sweetness and moisture to the bread that you won’t find in other recipes. And the best part?

It’s incredibly easy to make – just mix everything together, pour it into a loaf pan, and bake until golden brown. My family and I have enjoyed this bread countless times, and we never get tired of it. Whether you’re looking for a new breakfast option or just want something different for dinner, this yellow squash bread recipe is sure to please.

Plus, it’s a great way to use up any extra yellow squash you might have on hand. I’ve even used zucchini or other types of summer squash in place of yellow squash with great results. So go ahead and give this recipe a try – I promise you won’t be disappointed!

The next time you’re thinking about what to make for dinner or breakfast, consider giving this recipe a try. Your taste buds will thank you for it.

Yellow Squash Bread

Yellow Squash Bread

4.7 from 1097 votes

A moist and tender quick bread made with fresh yellow squash, perfect for using up summer produce. This subtly sweet loaf pairs well with butter or cream cheese for breakfast or a snack.

Prep Time15 mins
Cook Time55 mins
Resting Time0 mins
Total Time1 hour 10 mins
Servings: 10Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Bread

1 1/2 cups grated yellow squash (about 2 medium squash)
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 large eggs
3/4 cup granulated sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
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 non-stick spray or line it with parchment paper, leaving some overhang for easy removal.
3Grate the yellow squash using a box grater or food processor.
4Place the grated squash in a clean kitchen towel and squeeze out excess moisture; you should have about 1 cup of squeezed squash.
5In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg until well combined.
Set aside.
6In a large bowl, beat the eggs and sugar together with a whisk until light and fluffy, about 2 minutes.
7Add the oil and vanilla extract, then whisk until smooth.
8Fold the grated squash into the wet mixture using a rubber spatula until evenly distributed.
9Gradually add the dry ingredients, stirring just until no streaks of flour remain; do not overmix.
10If using nuts, fold them in gently.
11Pour the batter into the prepared loaf pan and spread it evenly.
12Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
13Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
14Serve at room temperature or slightly warm.

🔧Equipment

Box grater or food processor with grating disc
Large mixing bowl
Medium mixing bowl
Whisk
Rubber spatula
9×5 inch loaf pan
Parchment paper or non-stick spray
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 14g💛Saturated Fat: 2g❤️Cholesterol: 37mg🧂Sodium: 310mg🌾Total Carbs: 35g🥦Dietary Fiber: 2g🍬Sugars: 18g🥩Protein: 5g

📝Notes

Tips: For a less sweet bread, reduce sugar to 1/2 cup. You can substitute grated zucchini for yellow squash. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Watch Video Of How Yellow Squash Bread Works

I always keep some of this yellow squash bread on hand for quick snacks or meals when we’re in a hurry. It’s also perfect for packing lunches or taking on-the-go.

My kids love having slices of this bread with their favorite soups or as a side dish with dinner. And because it freezes so well, we can enjoy fresh-baked loaves throughout the year.

❓ Frequently Asked Questions About Yellow Squash Bread

Q: What type of squash should I use in this recipe?

This recipe works well with any type of summer squash, such as zucchini, crookneck, or straightneck.

Q: Can I use frozen squash in this recipe?

You can use frozen squash if that’s what you have on hand.

Q: How do I store leftover bread?

You can store leftover bread at room temperature for up to 3 days or wrap it tightly and freeze for up to 2 months.

Q: Can I make this recipe gluten-free?

To make this recipe gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend.

Q: What’s the best way to reheat leftover bread?

The best way to reheat leftover bread is by wrapping it tightly in foil and heating it in the oven at 350°F (175°C) for about 10-15 minutes, or until warmed through.

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