Our Yellow Squash Bread recipe is a scrumptious way to use up yellow summer squash. It has warm spices and a moist texture, making it perfect for breakfast or a snack.
If you have an abundance of summer squash whether it’s yellow squash or green zucchini, this squash bread is a must make! It’s full of flavor, moist, even kiddos will gobble it up!
While you may think squash is for savory recipes like Crispy Baked Zucchini Fries, Zucchini and Tomatoes, or Hibachi Vegetables, many make it into sweet desserts like this one and even Chocolate Zucchini Bread!
We love serving this with breakfast, as a snack, or you can enjoy it as a dessert. If you like a icing glaze you can also whip that up quickly or even sprinkle with some powdered sugar.
This recipe is our favorite way to use up excess yellow squash as it’s also freezer friendly!
Don’t want to make it into a loaf? Make some zucchini muffins!
Yellow Squash Bread ingredients
- All-purpose flour: We use an all-purpose flour bread for this recipe. Our favorites are King Arthur or Central Milling.
- Salt: A little salt helps balance the sweetness and bring out the flavors.
- Baking soda: Helps the bread rise.
- Baking powder: Adds additional lift and fluffiness.
- Ground cinnamon: Provides warm, spicy flavor.
- Nutmeg: Adds a hint of warm spice.
- Eggs: Bind the ingredients together, but you can use a flax egg for dairy free.
- Vegetable oil: Keeps the bread moist, you can use any neutral flavored, even avocado oil.
- Granulated sugar: Or mix granulated sugar and light brown sugar for added richness; adds sweetness and structure.
- Vanilla extract: Enhances the overall flavor, we love a good quality vanilla!
- Yellow squash: grated, adds moisture and subtle flavor. You’ll even see the yellow bits in the bread.
How to Make Yellow Squash Bread
Preheat your oven to 350°F (175°C).
Prepare two 8×4-inch loaf pans by greasing them with dairy-free butter or regular butter.
In a large bowl, sift together the flour, salt, baking soda, baking powder, cinnamon, and nutmeg.
In another bowl, beat together the eggs, oil, sugar, and vanilla extract until well combined.
Gradually add the dry mixture to the wet mixture, mixing until just combined.
Fold in the grated yellow squash until evenly distributed in the batter.
Pour the batter evenly into the prepared loaf pans.
Bake in the preheated oven for 40-50 minutes, or until a toothpick inserted into the center comes out with minimal crumbs.
Allow the pans to cool on a wire rack for about 15 minutes, then carefully remove the loaves from the pans.
Slice and enjoy as desired.
Recipe Tips and Notes:
- You can replace yellow squash with zucchini if preferred.
- Add-ins such as chocolate chips or nuts can be folded into the batter along with the squash for extra texture and flavor.
- Ensure the squash is finely grated for a smoother texture in the bread.
- Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for longer shelf life.
- You can freeze this recipe in a whole loaf or slices for up to 6 months.
Yellow Squash Bread
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Print Pin SaveIngredients
- 3 cups all purpose flour
- 1 teaspoon salt
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1 tablespoon ground cinnamon
- 1/4 teaspoon nutmeg
- 3 eggs
- 1 cup vegetable oil
- 2 cups granulated sugar
- 1 tablespoon vanilla extract
- 2 cups yellow squash grated
Instructions
- Preheat the oven to 350 degrees F.
- Prepare two loaf pans (8×4-inch) with a bit of some dairy free butter or regular butter.
- Sift together the flour, salt, baking soda, baking powder, cinnamon and nutmeg in a large bowl.
- In another bowl beat together the eggs, oil, sugar, and vanilla.
- Add the dry mixture into the wet mixture and mix until combined. Fold in the yellow squash, chocolate or nuts and mix until just combined.
- Pour the batter into the prepared pans.
- Bake for 45-50 minutes or until a toothpick comes out with minimal crumbs.
- Allow the pans to cool on a wire rack for about 15 minutes and then carefully remove the loaves from the pan.
- Enjoy as desired.
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Nutrition
The nutritional information is automatically calculated and can vary based ingredients and products used. If the nutrition numbers are important for you we recommend calculating them yourself.
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