Updated date:

Yellow Squash Bread Recipe With Walnuts (Easy to Make and Delicious)

My mother was an excellent cook who taught me a great deal as she cooked from scratch. Today, both my hubby and I enjoy cooking.

Yellow Squash & Walnut Bread

Yellow Squash & Walnut Bread

This bright-yellow, tender-fleshed summer variety of squash can be found just about year round in grocery stores along with its cousin the zucchini. Both come from the plant species called Cucurbita pepo.

If a person was blindfolded and was served yellow squash or zucchini prepared in any number of manners, I seriously doubt that any flavor difference would be detected. They are both very mild-flavored vegetables and can be used in any number of dishes from savory to sweet.

It is for this reason that I generally purchase whichever squash happens to be the least expensive when I am shopping for vegetables.

Yellow Squash

Yellow Squash

There is a 99 cent store in our Houston neighborhood, and quite often, I check out their vegetables prior to going to the larger grocery stores. Depending upon what has been delivered on that particular day, great bargains can often be found. As an example, in the regular grocery stores, a red pepper is normally sold for over $1.00. At the 99 cent store, we can generally always find red or yellow peppers at a price of two or even three for 99 cents.

On our latest shopping trip, we found fantastic bargains on peppers, eggplants, cauliflower, the yellow squash, and more. Instead of making a zucchini bread, I substituted the yellow squash instead and will share that recipe with you readers. Feel free to use either type of squash for this easy bread recipe.

Ingredients for Yellow Squash Bread

  • 3 eggs
  • 2 cups grated yellow squash
  • 1 cup oil (I used extra light olive oil but any type of vegetable oil may be used.)
  • 2 cups sugar
  • 1 cup chopped walnuts
  • 3 cups flour
  • 2 teaspoons vanilla
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 3 teaspoons cinnamon
  • 1/4 teaspoon ground ginger

Instructions

#1. Wash and slice the tip ends off of the yellow summer squash and then grate. I packed the measuring cup tightly to get more of the good vegetable into the bread.

Grated yellow squash

Grated yellow squash

#2. The recipe did not call for it but I almost always sift the dry ingredients together. That way there are no lumps of ingredients like baking powder which do not get fully incorporated into the final product.

Sifting the dry ingredients together.

Sifting the dry ingredients together.

#3. After blending the eggs with the sugar and rest of the wet ingredients, add the dry ingredients ending with the chopped nuts. The batter is fairly thick at this point.

Getting ready to mix and create the batter...

Getting ready to mix and create the batter...

#4. Pour into two large loaf pans or an appropriate number of smaller loaf pans. I used the set of 4 smaller loaf pans that I have plus an extra one for the excess batter because I was planning to give some of those baked sweet breads away as gifts.

#5. Bake at 350 degrees Fahrenheit for 1 hour or until a toothpick inserted into the center comes out dry.

Enjoy this moist and delicious yellow squash and walnut bread when it's warm out of the oven or serve it later with a fragrant cup of coffee or fresh brewed tea.

If wrapped tightly, it freezes well. If you have some baked sweet breads on hand, you will never be at a loss for a last minute hostess gift or something to serve some unexpected company that might appear at your door.

Slices of Delicious Yellow Squash & Walnut Bread

Slices of Delicious Yellow Squash & Walnut Bread

Please rate this recipe by putting some stars on it. Thanks!

My Mother's Old Recipe Box

Many good old tried and true recipes are in this old recipe box with the majority of the recipes hand written on index cards and filed in different categories. We also have a very similar wooden box filled with my mother-in-law's recipes. Both of these dear women have passed on to the next life. Occasionally it is fun to recapture some of the flavors of foods that were favorites from both sides of our family. Some of the recipes we remember and others had probably been added after my husband and I had both become adults living outside of our parental homes.

It just so happens that this sweet bread recipe was written in my cursive handwriting and my mother had noted my name on the card as to its origin. I no longer remember where I had gotten the original recipe and it had been quite some time since I had made it.

The recipe was titled zucchini bread but with an abundance of yellow squash on hand I made the easy substitution. My husband agreed that it was as good as he remembered it from years ago when I had an abundance of fast growing zucchini in our Wisconsin Rapids garden.

My Mother's Old Wooden Recipe Box

My Mother's Old Wooden Recipe Box

My Use Of Olive Oil In This Recipe

There are so many good reasons to use olive oil in place of other types of oils when cooking, baking or even just dressing a salad. Numerous studies have been done as to its health benefits.

  • Evidence exists that if a person regularly consumes a bit of olive oil (especially the extra virgin olive oil) in one's diet there are positive effects for the heart.
  • In addition it may ward off the development of weak and brittle bones, diabetes, certain types of cancer and even depression.

With all of the wonderful olive oils on the market today these are reasons enough to start adding more to our diets and why I incorporated it as an ingredient in this yellow squash bread recipe.

Questions & Answers

Question: Can you use gluten-free flour to make this squash bread?

Answer: I have not personally used gluten-free flour in this recipe, but I see no reason why it would not work. Many recipes these days are being altered to suit people's dietary needs.

Question: Can you substitute yellow squash for zucchini in this or any bread recipe?

Answer: Yes, zucchini and yellow squash are pretty much interchangeable in this recipe as well as most sweet bread recipes.

Question: Would a yellow squash bread recipe work as muffins?

Answer: There is no reason that this recipe could not be baked as a muffin. Just reduce the baking time to what you would normally use for baking muffins. Check often until you know the exact timing for the next batch.

Question: Can I use a huge yellow squash that has nubby bumps on it?

Answer: There is no reason that you cannot use a large yellow squash that has nubby bumps on it as long as it is a part of the squash. Not everything grows picture perfect.

Question: Did you use plain or self-rising flour to make yellow squash bread?

Answer: I used plain flour, not the self-rising type of flour in this recipe.

Question: Will you confirm 1/4 teaspoon baking powder as opposed to 1 teaspoon?

Answer: Yes, that is the exact measurement that I have always used with success.

Question: Can I make yellow squash bread with wholemeal flour?

Answer: There is no reason that you could not substitute whole wheat flour in this recipe. It might make the batter a bit heavier and alter the taste somewhat, but it would add to the nutrition. If you decide to do this please let me know how it turned out and if you liked it.

Question: Can I use cooked yellow squash in a squash bread recipe?

Answer: I doubt that it would come out the same if you used already cooked yellow squash compared to the raw.

© 2013 Peggy Woods

Comments are welcomed.

Peggy Woods (author) from Houston, Texas on August 22, 2020:

Hi Claire,

I wish we were neighbors because I would happily take some of your excess yellow squash. (Smile) I am pleased that you will be able to use your bountiful crop in making this recipe, among others. The bread also freezes well.

Claire on August 22, 2020:

I was extremely pleased to see this recipe and am anxious to try it. My daughter and I have our first garden and we have picked about 25 summer squash daily. Did not plant zucchini. You can only give so many squash to your friends, family and neighbors. When I saw this recipe I decided not to always give the squash away and started to grate it and freeze it in 2 cup bags so I will have plenty to make this over the winter months. Thank you again so much. Can't wait to try this.

Peggy Woods (author) from Houston, Texas on July 18, 2020:

Hi Carmen,

I am so pleased that you enjoyed it. Thanks for letting me know.

Carmen Waldman on July 18, 2020:

Peggy,

Thank you for posting your squash bread recipe! My family really enjoyed it, and I plan to make it again and again.

Kind regards,

Carmen

Peggy Woods (author) from Houston, Texas on July 14, 2020:

Hi Sam,

Thanks so much for letting me know how much you enjoyed making and eating this squash bread recipe. You are lucky that you are growing your own squash in your garden.

Sam on July 14, 2020:

Thank you for this recipe. I've had issues with squash and zucchini breads coming out too moist, almost mushy. This came out perfect! I used my garden cousa squash for this recipe and subbed pecans for walnuts. I made two mini and one full size loaves from this recipe. The mini loaves baked for 30 minutes and the full size baked for 55 minutes. 5 stars, will make again!

Peggy Woods (author) from Houston, Texas on June 07, 2020:

Hello Vera,

I am so happy that you enjoyed this sweet bread recipe. I am sad that you lost most of your recipes in Hurricane Katrina. You probably lost much more than recipes. Wishing you well in this hurricane season and always. Thanks for letting me know how much you like this recipe.

Vera Watts on June 06, 2020:

I made a loaf this morning since our friends and neighbor had so much yellow summer squash they were looking for people to share the crop.

I lost most of my favorite recipes in Hurricane Katrina, but used to make a lot of zucchini and banana bread. Found your recipe on Google. Not sure what size pan, so I used a 12-3/4" x 10-1/8" x 2-9/16" foil pan. Not only is is DELICIOUS, but the recipe was right on for the pan and the baking time. I will most certainly do it again (it's now on my computer). Just wanted to thank you! Happy baking! So yummy!!

Peggy Woods (author) from Houston, Texas on November 10, 2019:

Hi Patricia,

It is fun trying some old-fashioned recipes like this one from our mother's recipe files. Glad that you have your mother's recipes as well.

Patricia Scott from North Central Florida on November 05, 2019:

You must be so happy that you have that special recipe box. I too have recipes from my Momma written on index cards. I have never thought of making bread with yellow squash...have made it with zucchini which is yum. Now I know what I will take for our Sunday brunch at church this week. Thank you for sharing. Angels are headed your way once again, my dear friend.

Peggy Woods (author) from Houston, Texas on September 25, 2019:

Hello CalJ1,

Thank you for letting me know how much your family enjoys this recipe. That makes me happy!

CalJ1 on September 24, 2019:

My family loves this recipe. I've made it several times now and wouldn't change a thing. So good! Thank you! :)

Peggy Woods (author) from Houston, Texas on August 13, 2019:

Hi Janet,

Thanks for letting me know that you liked this yellow squash bread recipe.

Janet White on August 12, 2019:

Oh boy is this delicious

Peggy Woods (author) from Houston, Texas on July 19, 2019:

Hi Lorelei,

The garden I have is not large enough to grow squash either. But the grocery stores or farmer's markets have them for sale. I hope you give this recipe a try.

Lorelei Cohen from Canada on July 18, 2019:

Well this is indeed a recipe I have never encountered before. I have never thought of making squash in bread but it looks delicious. If my garden were larger this would definitely be on my baking list. Thank you for sharing.

Peggy Woods (author) from Houston, Texas on June 28, 2019:

Hi Linda,

If a person was blindfolded, I am reasonably sure that they could not determine a taste difference between yellow squash and zucchini. Thus, either one could be used in this recipe.

Linda Rogers from Minnesota on June 27, 2019:

Oh Peggy, this recipe sounds delish. Cant wait to try this; especially now that summer is finally here in Minnesota. I was surprised to hear how similar Yellow Squash & Zucchini taste. Guess I never pondered this factoid before. I'm leaving out the nuts but love all other ingredients, including the Olive Oil.

Peggy Woods (author) from Houston, Texas on June 12, 2019:

Hi Aurelio,

I am sure that you will be pleased with the results when using olive oil in this yellow squash bread recipe.

Aurelio Locsin from Orange County, CA on June 12, 2019:

The most interesting thing about this delicious recipe is the recommendation to use olive oil. We've used olive oil before for salads and sauteeing but never for a bread. We'll give it a try to see how it turns out.

Peggy Woods (author) from Houston, Texas on June 11, 2019:

Hi Roberta,

Enjoy this recipe. I have never heard of chia eggs. I'll have to look it up. Adding flax would add to the nutritional value of this recipe.

RTalloni on June 10, 2019:

Glad to find this again just as squash season begins here. Going to try it with flax and chia eggs.

Peggy Woods (author) from Houston, Texas on November 02, 2018:

Hi Rajan,

If you are referring to what we call zucchini then the answer is yes. It tastes just as good with only a slight color difference. Yellow squash and zucchini are both very mild flavored.

Rajan Singh Jolly from From Mumbai, presently in Jalandhar, INDIA. on November 02, 2018:

Lovely yellow squash bread. I wonder if this will taste as good as the one made with green squash as we do not find yellow squash here?

Peggy Woods (author) from Houston, Texas on September 18, 2018:

Decisions, decisions! Have fun with your decisions regarding what to do with your squash, Ethel. Gordon Hamilton offers some good recipes also. So whatever you decide to do it should turn out well.

Ethel Smith from Kingston-Upon-Hull on September 18, 2018:

Have bought a squash yesterday. Now whether to cook this or recipe I saw by Gordon Hamilton

Peggy Woods (author) from Houston, Texas on September 17, 2018:

Hi Ethel,

Glad you enjoyed this and will look forward to your questions.

Ethel Smith from Kingston-Upon-Hull on September 17, 2018:

This is interesting. I like the additional info as well as the recipe. I do have a couple of questions though so will add in the q and a thanks

Peggy Woods (author) from Houston, Texas on August 07, 2018:

Hello Joan,

Thanks for letting me know how much you like this recipe. It is a pleasure to share it with you and others. It is a wonderful way to use your bumper crop of yellow squash.

Joan Lewis on August 07, 2018:

I just sliced my first piece of this bread and it’s delicious,I’ve made 4 loaves this morning because We’ve had a lot of yellow squash,thank you for this recipe I know I’ll make it often ...

Peggy Woods (author) from Houston, Texas on July 27, 2018:

Hi Chitrangada Sharan,

We have my mother's recipe box and a similar one from my mother-in-law. Some of those old tried and true recipes are really good! Nice that you have saved similar things.

Chitrangada Sharan from New Delhi, India on July 27, 2018:

This looks so delicious and I have never tried this before. I liked your combination of ingredients.

Your mother’s recipe box looks like a treasure, literally. So nice that you have it.

I have also preserved treasures like these.

Thanks for sharing this amazing recipe!

Peggy Woods (author) from Houston, Texas on June 11, 2018:

Hi Mary,

Good luck with your squash growing efforts. I finally decided that I could no longer grow eggplants in our garden because they were always being stolen by squirrels and other wild critters. Our neighbor in back actually saw one squirrel on the fence one day with an eggplant in its mouth. I would have to put all kinds of netting up which would not be attractive so now I just grow things that I can harvest.

Mary Norton from Ontario, Canada on June 11, 2018:

Peggy, this is my first time to do so and I hope the wild creatures will leave it alone.

Peggy Woods (author) from Houston, Texas on June 10, 2018:

Hi Mary,

I wish we had the space to grow yellow squash or zucchini squash. I will just have to settle with the two tomato plants, pepper plants and many herbs that I have planted. Hope you enjoy this sweet bread recipe.

Mary Norton from Ontario, Canada on June 10, 2018:

I planted some this spring so hopefull, I will have a good harvest and try outyour recipe. This bread looks like we could enjoy.

Peggy Woods (author) from Houston, Texas on June 06, 2018:

Hi Adrienne,

Hope you enjoy this yellow squash bread recipe. Nice that you are growing your own squash. Hope the grasshoppers don't impair your gardening efforts.

Adrienne Farricelli on June 06, 2018:

I have some yellow squash in my garden growing as of now (if the grasshoppers allow them to grow). I will be trying this recipe once they mature. Thanks for sharing it.

Peggy Woods (author) from Houston, Texas on June 05, 2018:

Hi Janisa,

That is wonderful that you plan to travel and also volunteer. Perhaps you will find seeds of plants that you can then grow in your garden. Good luck and have fun on your travels!

Janisa from Earth on June 04, 2018:

Peggy, that's going to be quite challenging now. I'm living in Brazil now and I haven't seen any yellow squash around here yet. I'm planning to travel around the continent and volunteer, so maybe I'll discover some new and exciting vegetables that I can bring home to plant.

Peggy Woods (author) from Houston, Texas on June 04, 2018:

Hi Janisa,

That is the best of all scenarios if you can grow your own vegetables, berries and nut trees. Hope it happens for you. In the meantime you can always purchase yellow squash in grocery stores or farmers markets if the time of year is right.

Janisa from Earth on June 04, 2018:

I really want to begin gardening again and grow my own berries and vegetables. Will try this as soon as I have some of my very own squash ;)

It'd probably be cool to grow nuts as well :D

Peggy Woods (author) from Houston, Texas on November 29, 2017:

Hi Roberta,

Glad you liked this recipe. I eliminated that Amazon capsule since HP moderators seem to be doing that more and more unless the topic is specifically discussing it. That cookbook certainly had a catchy title!

RTalloni on November 29, 2017:

Glad to see this again as we are refocusing (again) on eating strictly high quality foods. The Food Genius cookbook looks really interesting–just the title is genius work. :)

Peggy Woods (author) from Houston, Texas on July 30, 2017:

Greenings Donna Scheibler,

So glad you liked this recipe of mine. Enjoy!

Donna Scheibler on July 30, 2017:

Fantastic, easy, and I give it 5 stars, more for sure

Peggy Woods (author) from Houston, Texas on January 03, 2017:

Hi schoolgirlforreal,

This is such an easy recipe to make from scratch. Hope you will give it a try! Who knows...this may be the start of your cooking from scratch more often. :)

schoolgirlforreal on January 03, 2017:

Mmmmm! This looks delicious! I love banana nut bread and zucchini bread so I know I would love this too.

Maybe I'll make it sometime. I don't bake from scratch often, actually I never do. This would be a nice project! I'm sharing this article!

Peggy Woods (author) from Houston, Texas on February 04, 2015:

Hi colorfulone,

I see that you like the heel of the bread also. OK...will share one of the ends with you and also have a fresh pot of coffee ready. Let me know when you are coming! :)

Susie Lehto from Minnesota on February 04, 2015:

Peg, I would love to try your yummy looking bread recipe.

Do you happen to have a heel leftover that you could butter for me?

Oh, and a cup a coffee to, please!

Peggy Woods (author) from Houston, Texas on January 04, 2015:

Hi Lillly Rose1,

There are a number of sugar substitutes that might work in this recipe.

Linda from Texas on January 04, 2015:

Looks so yummy Peggy. I just cannot have the sugar. I might try honey instead.

Peggy Woods (author) from Houston, Texas on December 23, 2014:

Hi peachpurple,

Pumpkin should work beautifully in this I would think. I often make pumpkin bread but I use the canned pumpkin for that. It is a bit thicker puree. Let me know how it works if you give it a try. I consider pumpkin to be in the squash family.

peachy from Home Sweet Home on December 23, 2014:

we don't have squash in malaysia. What about pumpkins?

Peggy Woods (author) from Houston, Texas on August 08, 2014:

Hi Deanna,

Thank you so much for not only trying this recipe but responding as to how much you liked it even tweaking it a bit. Nice to know that substituting applesauce for half of the oil worked just as well.

Deanna on August 08, 2014:

This was delicious! I used veg oil to save money. I made it a 2nd time, swapping half the oil for applesauce- still delicious!

Peggy Woods (author) from Houston, Texas on July 28, 2014:

Hi Patsy,

Sounds like you will be having loads of squash coming in and being put to good use. Glad you like the sound of this recipe. Thanks for the votes and shares. :)

Patsy Bell Hobson from zone 6a, SEMO on July 27, 2014:

I am making this recipe when I get home from vacation. This also looks like a good recipe for that big, end-of-summer squash production. Wrapped and sealed air tight, I'll be seving this around Thanksgiving. Voted up, U,A,I, shared,Pin, tweet.

Peggy Woods (author) from Houston, Texas on July 13, 2014:

Hi Sheila,

Wish I had that problem of having more produce, in your case the yellow squash, than I know what to do with. My okra is starting to develop but not in any great abundance yet and the tomatoes are still too small. Of course I transplanted them from what was coming up from the compost. The same with pepper plants. Ha! Enjoy the recipe! Thanks for the pin.

Sheila Brown from Southern Oklahoma on July 12, 2014:

Just what I have been thinking about! I have more yellow squash right now than I know what to do with. I will definitely be giving this recipe a try! Up and pinning! Thank you! :)

Peggy Woods (author) from Houston, Texas on June 29, 2014:

Hello Treasuresofheaven,

This is easy to make. Hope you enjoy it as much as we do! :))

Sima Ballinger from Michigan on June 28, 2014:

Fantastic! This bread looks very delicious and easy to make. I will definitely try it!

Peggy Woods (author) from Houston, Texas on March 17, 2014:

Hello Anita lesic,

So glad you liked this recipe. Thanks for letting me know. :)

Dream Lover from Zagreb on March 14, 2014:

sooo delicious ;) ;)

Peggy Woods (author) from Houston, Texas on December 04, 2013:

Hi vespawoolf,

I dare say he would not even notice the squash if you did not tell him that it was one of the ingredients. Just keep the sweet bread nice and moist. Thanks for your visit and comment.

Vespa Woolf from Peru, South America on December 03, 2013:

I came back to take another peek into your mother's old recipe box. My husband doesn't care for summer squash, but I dare say he would be pleased with this squash bread with walnuts. I hope to try it next time I make sweet bread. Thank you!

Peggy Woods (author) from Houston, Texas on November 21, 2013:

Hello bethperry,

If you like zucchini bread you are sure to like this yellow squash bread just as well. Happy upcoming Thanksgiving!

Peggy Woods (author) from Houston, Texas on November 21, 2013:

Hi Roberta,

It is a really good recipe. Enjoy!

Beth Perry from Tennesee on November 19, 2013:

Oh stop making my mouth water!! I love zucchini bread and this just sounds sooo delicious!

RTalloni on November 19, 2013:

Aren't we glad your mother preserved your recipe for us? :) Using the olive oil with the squash sounds like a marvelous change up for a sweet bread. I'm looking forward to giving this a try soon!

Peggy Woods (author) from Houston, Texas on October 27, 2013:

Hello ElleBee,

Yes, yellow squash can easily be interchanged for zucchini. Good luck with your garden efforts (or grocery shopping). :)

ElleBee on October 26, 2013:

Very interesting - I just saw your pumpkin bread recipe and then linked to this one. I never even thought to bake with summer squash! I have had zuchinni bread, cake etc. but never anything with yellow squash. This looks like a good recipe for "extra bounty" from the garden in the summer (of course that means I have to grow a successful garden first!)

Peggy Woods (author) from Houston, Texas on September 05, 2013:

Hello bravewarrior,

Glad that you think it looks delicious. It IS by the way! :)

Peggy Woods (author) from Houston, Texas on September 04, 2013:

Hi Rebecca,

I seldom eat yellow squash the way you mentioned but it sounds as though it would be a nice treat. I like it sauteed with some onions and carrots. It is delicious that way and very colorful on a plate.

Shauna L Bowling from Central Florida on September 04, 2013:

This looks delicious!

Rebecca Mealey from Northeastern Georgia, USA on September 04, 2013:

How unique. Bread made from yellow squash. Sounds healthy, and looks delicious. We southerners could use a break from rolling it in cornmeal and frying it. Thanks!

Peggy Woods (author) from Houston, Texas on August 12, 2013:

Hi toptendeals,

This bread is easy enough to make and stores well. Glad you liked the sound of it. You will have to give it a try! Enjoy! :)

Jason Benedict from Boca Raton, Florida on August 10, 2013:

Wow this looks so good. Great hubs Peggy this one made my mouth water.

Peggy Woods (author) from Houston, Texas on August 10, 2013:

Hi janshares,

So glad that this brought back sweet memories of your mother. Mine is also resting in peace and I miss her each and every day. Thanks for your comment and votes.

Janis Leslie Evans from Washington, DC on August 10, 2013:

Hi Peggy W. I was drawn to this hub by the luscious pics! The images of this yellow squash and walnut bread made my mouth water. And when you mentioned zucchini? It brought back fond memories of my mother's zucchini bread. I miss her and her food so much as she rests in peace. This is such a polished and well done hub. Glad I stopped by, voted up, useful, and beautiful.

Peggy Woods (author) from Houston, Texas on August 09, 2013:

Hi moonlake,

If you are growing yellow squash or zucchini in your garden you can put it go good use with this recipe. Thanks for the pin.

moonlake from America on August 08, 2013:

Have to pin this recipe. Sound delicious, I love breads like this.

Peggy Woods (author) from Houston, Texas on June 29, 2013:

Hi midget38,

This will be a good recipe in which to try out that new oven of yours. Enjoy!

Michelle Liew from Singapore on June 29, 2013:

Absolutely delicious!!! Just got an oven and will try this!

Peggy Woods (author) from Houston, Texas on June 20, 2013:

Hi Mary,

Hope you enjoy it as much as we do. Thanks for the vote up and the pin.

Mary Hyatt from Florida on June 19, 2013:

I had bookmarked this Hub to go back and reread. I'm glad I did cause I plan on making this for dinner this weekend. Voted UP and this time I will Pin to my recipes.

Peggy Woods (author) from Houston, Texas on June 19, 2013:

Hi Au fait,

Yes...this sweet bread freezes beautifully. We just enjoyed some recently that I took out of our freezer. Thanks for the share and Pin.

C E Clark from North Texas on June 18, 2013:

This is a wonderful recipe and especially when the yellow crook-neck squash start ripening. I'm sure this bread freezes well too so it could be a way of preserving the squash if you have a bumper crop and a way of having this bread ready at a moment's notice to add to a meal or serve with coffee. Pinning this to my "Breads" board. Also sharing again in case some of my newer followers haven't seen this great recipe!

Peggy Woods (author) from Houston, Texas on May 20, 2013:

Hi vandynegl,

I have just 2 yellow squash plants in the garden this year. Hopefully they will grow and produce in the spot that I have allotted for them. Wish I had more garden space! Thanks for your comment.

Peggy Woods (author) from Houston, Texas on May 20, 2013:

Hi Peg,

Am sure that your Mom and her sister will love some gifts from you of smaller baked loaves of sweet breads...such as this one made with yellow squash or zucchini...whichever one is the best bargain when you are shopping. That way little should get stale or go to waste. Appreciate your comment. :)

vandynegl from Ohio Valley on May 20, 2013:

Awesome and yummy sounding! Can't wait for my yellow squash to grow!!

Peg Cole from Northeast of Dallas, Texas on May 20, 2013:

Hi Peggy W. Well I've tried zucchini bread and it turned out beautifully, but I never thought to use the yellow summer squash. What a great idea to make small loaves and freeze some of them. I often bake for my Mom and her sister and find that they can't eat an entire loaf before it gets stale. Your instructions were great and I like your bargain ideas on finding produce. Can't wait to try this one out.

Peggy Woods (author) from Houston, Texas on May 19, 2013:

Hi FlourishAnyway,

That is so nice of you to come back and report your liking this recipe after baking it even with your substitution of white chocolate chips in place of the walnuts. The little bundt pans are a cute idea for individual sized portions. Thank you! :))

FlourishAnyway from USA on May 19, 2013:

I just made your recipe, and it is fabulous. In fact, some of the cakes are still cooling on wire racks. Out of this world. You'd never know that squash is in there. Because I was making them for someone who cannot eat nuts, I omitted the walnuts and added white chocolate chips. Yum. I made them in baby bundt cake molds -- perfect size for a snack. Thanks for this recipe. It will come it handy when the garden overflows and we don't know what to do with the abundance! Voted up and awesome!

Peggy Woods (author) from Houston, Texas on May 03, 2013:

Hi Suzanne,

I have also planted some yellow squash amidst pepper and tomato plants and Swiss chard. I hope that I have given the squash plants enough room to spread. Glad that you liked this recipe. Thanks for your comment and votes.

justmesuzanne from Texas on May 03, 2013:

Oh, this is a good idea! I hope I will have lots of yellow squash from my garden this year. Baking this bread and freezing it will be a good way to preserve them! Thanks! Voted up and awesome! :)

Peggy Woods (author) from Houston, Texas on April 19, 2013:

Hi pstraubie48,

So glad that you liked this sweet bread recipe using yellow squash and walnuts. As to the Pinterest...I have not yet joined but am thinking about doing it soon. I was worried that I would lose the copyrights to my photos but have been assured by others that is not the case. As soon as I can get a referral to join...will do so. So please come back sometime soon and add this to your pins. Thanks! Sending angels back your way.

Patricia Scott from North Central Florida on April 19, 2013:

Hi me again

I am unable to pin and was unable to edit my comment...but I have bookmarked this...I pin items for others but also as a way to keep track of favorites. Just wanted you to know...:) :)

Patricia Scott from North Central Florida on April 19, 2013:

Hi me again

I am unable to pin and was unable to edit my comment...but I have bookmarked this...I pin items for others but also as a way to keep track of favorites. Just wanted you to know...:) :)

Patricia Scott from North Central Florida on April 19, 2013:

Hi Peggy

I love your recipes because they come with a 'story' and they are detailed and easy for me to follow. It is like you anticipate the questions I might have.

I am pinning and sharing this....will be giving this a try soon.

Thanks for sharing. Sending many Angels and good wishes your way :) ps