Summer Squash Bread Recipe
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.