Zach's writing ranges from matters of gardening, cooking, aquariums, and fish to more niche topics like coin collecting.
Summer squash bread—it's one of the many joys of baking. Although this recipe was probably once only a seasonal treat, the now year-round availability of zucchini, yellow crooked neck, and Mexican grey summer squashes allows us to enjoy this sweet moist bread any time of the year. And yes, it's lazy chef-friendly.
I don't write many articles on recipes that are as simple as grate, mix, pour, and bake, but this one is positively just that! With ten minutes of your time and an hour baking, you'll have a delicious loaf good for breakfast, snacking, or dessert. Follow as I show you how to make this summer squash bread recipe quickly, and as always, from scratch!
This recipe can be made with any of the summer squashes. The most common in my area are zucchini, Mexican grey, and yellow crooked neck varieties. I've used all three before and even combined them. There really is no wrong choice.
Recipe yields one 8"x4" loaf.
- 1 1/2 cup all purpose flour
- 1 cup sugar
- 1/2 cup vegetable oil
- 1 1/2 cup grated squash
- 1 large egg
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/4 cup raw oats
- Preheat oven to 325° F and grease one 8"x4" loaf pan.
- Combine sugar, egg, vegetable oil, salt, grated squash, cinnamon, and nutmeg into a large bowl. With a fork, cream the ingredients until they are well incorporated.
- On top of the wet ingredients, sift in the flour and baking powder. Again, stir well until the mixture has formed a bread batter.
- Pour the squash bread mixture into the greased loaf pan. Smack the bottom of the pan against the counter a couple of times. This will release any air bubbles in the mixture.
- Sprinkle the top with oats and bake for 50–60 minutes, or until a sharp knife can be inserted into the middle of the bread and removed cleanly.
- Cool on a baking rack for at least a half hour before cutting.
What Did You Think?
Ann on August 26, 2020:
Do not use coconut flour! It really sucks up th moisture and makes the product grainy and crumbly.
Carol koehn on August 11, 2020:
Carol Koehn. We made the squash bread we liked it, want to make more soon.
Barb on July 22, 2020:
Don't have nutmeg, will that change taste
Sam on June 22, 2020:
I made this with our lebanese cousa. The bread was very moist, almost undercooked. Needed 75 minutes to cook through. The the flavor is very good. It's humid here so I suspect that has a lot to do with the bread being so dense and moist. I bet this would make a great french toast!
Alison on June 11, 2020:
I was pleasantly surprised. This truly is a wonderful loaf! Thoroughly pleased with the unaltered recipe with our yellow squash.
Peggy Landry on June 02, 2020:
Do you drain shredded squash?
Sue on September 08, 2018:
Love this bread. Have been making it every year without any modifications since i first found it. I slice it and freeze it and take out just what i want all year. Great way to use up the kabillion squash thst come in every season.
Lorraine on July 11, 2018:
First time to try this and anxious for it to be done and out of the oven, The only thing I did was add (chopped) walnuts.
Jodi Greene on September 25, 2017:
Tried this recipe this summer for the first time and absolutely loved it. The bread was so light and flavorful I didn't even use the glaze on top because it was great without it. Thanks for giving our summer squash a new purpose that's delicious
Belinda on September 14, 2016:
I love this recipe, made the bread several times and waiting now for 4 loaves to bake and then freeze. I actually like it better then green zucchini kind.
Sharon on June 26, 2016:
I used 1/2 cup apple sauce instead of vegetables oil. Turned out great!
Becky on June 19, 2016:
I bake this recipe every year in a bundt pan...love it and its so pretty!!
Margie's Southern Kitchen from the USA on May 14, 2016:
That looks so good, I want to try this, is there a way to save recipes or do we have to copy? Thanks for this wonderful recipe!
catherine on September 26, 2015:
I made cuppies using your recipe and it was delicious! Thanks for sharing!
Zach (author) from Colorado on September 11, 2015:
Jennings - I left the skin on, but you may also peel the squash. It all comes down to preference.
Jennings on August 21, 2015:
do u take off skin
Kristen Howe from Northeast Ohio on August 15, 2015:
What a lovely recipe to try out summer squash bread. It's healthy for you as well. Voted up for useful!
Zach (author) from Colorado on August 05, 2015:
Jacquelyn - Sounds interesting. Please let me know how it turns out!
Zach (author) from Colorado on July 24, 2015:
Carolyn - I've never tried this recipe using coconut or almond flour. I would imagine that the final product would be a bit denser, but still very tasty. If you do try it, please let me know how it turns out.
Carolyn on July 20, 2015:
Can you try this with other flours like coconut or almond?
Jason Menayan from San Francisco on November 16, 2011:
Yeah, they're a dark olive green on the outside, and bright orange on the inside. I got a ~3 lb one from fresh & easy for $2 a few weeks ago, and was able to squeeze out about 5 meals (mostly a simple Thai stirfry recipe) out of it.
Zach (author) from Colorado on November 16, 2011:
Oooh, orange you say? I'm not familiar with Kabocha squash, but I'd be real interested in seeing what the resulting bread looks like! Thanks for stopping by to read.
Jason Menayan from San Francisco on November 16, 2011:
Looks absolutely delicious! I might have to try this with kabocha squash, which is dirt-cheap where I live and incredibly tasty, too. (Not to mention its bright orange color)