Real Recipes From Real Home Cooks ®

bountiful summer squash bread

★★★★★ 2
a recipe by
Liz Lanza
Centerville, PA

This is a great quick bread that utilizes the bounty of summer squash that accumulates in the garden! These leaves freeze well and are great for snacking.

Blue Ribbon Recipe

We love quick bread and never tried a summer squash one, so we were eager to try this recipe. We were surprised at how good it is. It's made like zucchini bread, but summer squash has a naturally sweeter flavor. Once baked, this summer squash bread is sweet and tender with a sugary top. Perfect light dessert or afternoon snack.

— The Test Kitchen @kitchencrew
★★★★★ 2
serves 8-10
prep time 45 Min
cook time 1 Hr
method Bake

Ingredients For bountiful summer squash bread

  • 2
  • 1 c
    canola oil
  • 2 c
  • 2 c
    yellow squash, peeled and grated
  • 1 tsp
  • 3 c
    all-purpose flour
  • 3 tsp
    baking powder
  • 1 tsp
  • 1 tsp
    ground cinnamon

How To Make bountiful summer squash bread

Test Kitchen Tips
The recipe says to divide the batter between 2 loaf pans. When you do this, it makes 2 very short loaves. We think this could be made into one loaf if desired, but the cooking time would need to be longer.
  • Eggs, oil, sugar, squash, and vanilla extract in a bowl.
    Preheat oven to 325 degrees. Grease and flour two loaf pans. In a large bowl, beat the eggs well. Add the oil, sugar, squash, and vanilla. Cream all together until incorporated.
  • Flour, baking powder, salt, and cinnamon whisked together.
    In a separate bowl, sift together the flour, baking powder, salt, and cinnamon.
  • Wet and dry ingredients combined together.
    Add the dry mixture to the wet mixture and beat until well blended.
  • Batter poured into loaf pans.
    Pour batter into two loaf pans.
  • Summer Squash Bread baking in the oven.
    Bake at 325 for 1 hour or until the center comes out clean with a toothpick.