Summer Squash Bread Recipe

Summer Squash Bread w/ Yellow Crooked Neck Squash
Summer Squash Bread w/ Yellow Crooked Neck Squash

Summer squash bread— 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!

Which Squash?

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
3.1 stars from 282 ratings of this summer squash bread!


  1. Preheat oven to 325° F and grease one 8"x4" loaf pan.
  2. 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.
  3. On top of the wet ingredients, sift in the flour and baking powder. Again, stir well until the mixture has formed a bread batter.
  4. 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.
  5. 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.
  6. Cool on a baking rack for at least a half hour before cutting.

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Comments 9 comments

livelonger profile image

livelonger 4 years ago from San Francisco

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)

Joe Macho profile image

Joe Macho 4 years ago from Colorado Author

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.

livelonger profile image

livelonger 4 years ago from San Francisco

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.

Carolyn 15 months ago

Can you try this with other flours like coconut or almond?

Joe Macho profile image

Joe Macho 15 months ago from Colorado Author

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.

Joe Macho profile image

Joe Macho 14 months ago from Colorado Author

Jacquelyn - Sounds interesting. Please let me know how it turns out!

Kristen Howe profile image

Kristen Howe 14 months ago from Northeast Ohio

What a lovely recipe to try out summer squash bread. It's healthy for you as well. Voted up for useful!

Jennings 14 months ago

do u take off skin

Joe Macho profile image

Joe Macho 13 months ago from Colorado Author

Jennings - I left the skin on, but you may also peel the squash. It all comes down to preference.

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