Summer Squash Bread Recipe

Updated on June 15, 2016
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.

Ingredients

  • 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 529 ratings of this summer squash bread!

Instructions

  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.

Questions & Answers

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      • profile image

        Sue 

        3 months ago

        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.

      • profile image

        Lorraine 

        5 months ago

        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.

      • profile image

        Jodi Greene 

        14 months ago

        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

      • profile image

        Belinda 

        2 years ago

        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.

      • profile image

        Sharon 

        2 years ago

        I used 1/2 cup apple sauce instead of vegetables oil. Turned out great!

      • profile image

        Becky 

        2 years ago

        I bake this recipe every year in a bundt pan...love it and its so pretty!!

      • Margie Lynn profile image

        Margie's Southern Kitchen 

        2 years ago from the USA

        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!

      • profile image

        catherine 

        3 years ago

        I made cuppies using your recipe and it was delicious! Thanks for sharing!

      • Joe Macho profile imageAUTHOR

        Zach 

        3 years ago from Colorado

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

      • profile image

        Jennings 

        3 years ago

        do u take off skin

      • Kristen Howe profile image

        Kristen Howe 

        3 years 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!

      • Joe Macho profile imageAUTHOR

        Zach 

        3 years ago from Colorado

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

      • Joe Macho profile imageAUTHOR

        Zach 

        3 years ago from Colorado

        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.

      • profile image

        Carolyn 

        3 years ago

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

      • livelonger profile image

        Jason Menayan 

        7 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.

      • Joe Macho profile imageAUTHOR

        Zach 

        7 years ago from Colorado

        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

        Jason Menayan 

        7 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)

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