Easy Yellow Squash Bread Recipe

This yellow squash bread recipe is the perfect way to turn an abundance of yellow squash into a mouthwatering treat that can be enjoyed any time of day. You will love the warm fall flavor of this moist sweet bread!

No one at my house can resist tasty homemade zucchini bread. I’ve shared over a dozen variations, and all of them are delicious. But this is the first time I’ve made a quick bread recipe with yellow squash.

I’m kicking myself for not trying it sooner – it is simply divine! Perfectly spiced and slightly sweet, it’s a must make summer quick bread.

I used straight-neck yellow squash, but crookneck squash would also work. Just make sure to scrape out any larger seeds before you grate the squash.

HOW TO MAKE DELICIOUS BREAD WITH YELLOW SQUASH:

1. PREP – Wash and trim the squash, then grate it. Spray a one pound loaf pan with cooking spray, then put parchment paper on the bottom. Preheat your oven to 350°.
2. WET INGREDIENTS – Whisk together the sugar, oil, eggs, vanilla, and grated squash.
3. DRY INGREDIENTS – In a separate bowl, stir together the flour, baking powder, soda, salt, cinnamon, and nutmeg. Fold into the wet ingredients.
4. BAKE – Pour the batter into the loaf pan.
   Bake at 350° for 30 minutes, then turn the oven temperature down to 325°. Bake for another 25 minutes, or until a toothpick comes out clean.
5. COOL – Let the loaf cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.

Leftover bread can be stored at room temperature for 3-5 days in an airtight container, or wrapped in plastic wrap.

PRO TIPS:

•  If your squash has larger seeds, cut it in half and scrape them out with a spoon before grating.
• Don’t open your oven door until the bread is done, or it can sink in the middle.
• Cooled bread is much easier to slice cleanly than a loaf still warm from the oven. (But if you can’t wait, I understand – it’s hard to resist a warm slice of bread with a little butter.)

SQUASH BREAD VARIATIONS:

• In place of the cinnamon and nutmeg, you can use 2 teaspoons of pumpkin pie spice.
• Mix-ins are always tasty. Try chopped nuts, chocolate chips, white chocolate chips, raisins, or dried cranberries.
• For a more hearty loaf, use part whole wheat flour.
• You can bake the bread in three mini loaf pans instead. Decrease the baking time to about 30 minutes.

MORE DELICIOUS QUICK BREAD RECIPES:

• Sour Cream Banana Bread
• Pineapple Zucchini Bread
• Cinnamon Pumpkin Bread
• Lemon Zucchini Bread Recipe
• Strawberry Bread with Glaze
• Applesauce Bread Recipe
• Snickerdoodle Bread

Yellow Squash Bread Recipe

Kara Cook

Similar to zucchini bread, this summer squash bread is moist, sweet, and perfectly spiced. An easy and delicious quick bread recipe!

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Prep Time 20 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Bread: Quick Breads

Cuisine American

Servings 9 9 slices

Calories 289 kcal

Equipment

• USA Pan Nonstick Standard Bread Loaf Pan, 1 Pound, Aluminized Steel
• OXO Good Grips Coarse Grater
• Pyrex Glass Mixing Bowls with Lids

Ingredients

  

1x2x3x

• 1 cup white sugar
• ½ cup vegetable oil or canola oil
• 2 large eggs
• 1 ½ tsp vanilla extract
• 1 ½ cup shredded yellow squash
• 1 ½ cups all purpose flour (7 ounces)
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 ½ tsp ground cinnamon
• ½ tsp ground nutmeg

Instructions

 

• Wash the squash, trim the ends with a sharp knife, and cut off any blemishes. Coarsely grate with a handheld or box grater. Spray an 8×4" with cooking spray; line the bottom with parchment paper. Preheat your oven to 350°.
• In a large bowl, whisk together the sugar, oil, eggs, vanilla, and grated squash.
• Whisk the flour, baking powder, soda, salt, cinnamon, and nutmeg in a medium bowl. Dump into the large mixing bowl and stir together gently just until there are no flour streaks.
• Pour batter into the prepared loaf pan. Bake at 350 degrees for 30 minutes. Turn the oven temperature down to 325 degrees, and bake for another 25 minutes, or until a toothpick inserted in the middle comes out clean.
• Let the bread cool in the pan for 5-10 minutes, then turn out onto a wire rack to cool completely.

Notes

-Bread can be stored at room temperature for up to five days. It also freezes well.

Nutrition

Serving: 1gCalories: 289kcalCarbohydrates: 39gProtein: 4gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 36mgSodium: 252mgPotassium: 89mgFiber: 1gSugar: 23gVitamin A: 92IUVitamin C: 3mgCalcium: 41mgIron: 1mg

Keyword squash bread recipe

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This yellow summer squash bread is a great recipe when you need to use up excess squash but are craving something sweet! Double the recipe and share one loaf with a friend, or freeze it to enjoy later.