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.
This bright-yellow, tender-fleshed summer variety of squash is available 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 is easily detectable. They are both very mild-flavored vegetables and are in many dishes, from savory to sweet.
For this reason, I generally purchase whichever squash happens to be the least expensive when I am shopping for vegetables.
There is a 99 cent store in our Houston neighborhood, and quite often, I check out their vegetables before going to the larger grocery stores. Depending upon what is available on that particular day, we find some great bargains. As an example, in regular grocery stores, red pepper is usually sold for over $1.00. At the 99 cent store, we can generally always find red or yellow peppers for two or even three for 99 cents.
On our latest shopping trip, we found fantastic bargains on peppers, eggplants, cauliflower, yellow squash, and more. Instead of making 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
#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.
#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.
#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.
#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.
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.
Read More From Delishably
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 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 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: 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: 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