This Summer Squash Bread recipe is a delightful way to use up your garden bounty and bake something truly special. It’s incredibly moist, subtly sweet, and perfect for breakfast, a snack, or even dessert.
Key Ingredients & Substitutions
- Summer Squash: Zucchini, yellow squash, or a mix work perfectly. No need to peel!
- Flour: All-purpose flour is ideal. Whole wheat pastry flour can be used for a slightly denser loaf.
- Sweetener: Granulated sugar is classic. Brown sugar can add a deeper molasses flavor.
- Fat: Vegetable oil or melted coconut oil keeps it moist. Applesauce can substitute for part of the oil for a lighter version.
- Spices: Cinnamon is key. Nutmeg or a pinch of ground ginger can also be added.
Ingredients
Main Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups grated summer squash (about 2 medium)
Optional Add-ins:
- ½ cup chopped walnuts or pecans
- ½ cup raisins or dried cranberries
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Servings: 8 slices
- Tools Needed: 9×5 inch loaf pan, mixing bowls, whisk, grater
Step-by-Step Instructions
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×5 inch loaf pan, or line it with parchment paper for easy removal. This ensures your summer squash bread won’t stick.
2. Whisk Dry Ingredients
In a medium bowl, combine the flour, baking soda, salt, and cinnamon. Whisk them together until they are well blended. This step helps distribute the leavening agents evenly.
3. Mix Wet Ingredients
In a large bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth. Make sure there are no lumps of sugar.
4. Combine Wet and Dry
Add the dry ingredients to the wet ingredients. Stir gently with a spoon or spatula until just combined. Be careful not to overmix, as this can make your summer squash bread tough.
5. Fold in Squash and Add-ins
Gently fold in the grated summer squash. If using, also add the chopped nuts or dried fruit now. Mix until everything is evenly distributed.
6. Bake Your Bread
Pour the batter into your prepared loaf pan. Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean. The top should be golden brown and spring back when lightly touched.
7. Cool and Serve
Let the summer squash bread cool in the pan for about 10-15 minutes. Then, carefully remove it from the pan and let it cool completely on a wire rack before slicing. This helps it set and makes for easier slicing.
Storage Instructions
Store leftover summer squash bread tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze individual slices or the whole loaf for up to 3 months. Thaw at room temperature before serving.
Frequently Asked Questions (FAQ)
Q1: Do I need to peel the summer squash?
No, you don’t need to peel the squash. The skin is thin and softens beautifully during baking, adding nutrients and color.
Q2: Can I use frozen summer squash?
Yes, but thaw it completely and squeeze out as much excess water as possible before grating and adding to the batter. This prevents a soggy loaf.
Q3: My bread is dense. What went wrong?
Overmixing the batter is a common cause of dense bread. Mix only until the ingredients are just combined.
Q4: How do I know when the bread is fully baked?
Insert a wooden skewer or toothpick into the center. If it comes out clean with no wet batter, it’s done.
Q5: Can I make muffins instead?
Yes, this batter works great for muffins! Bake at 375°F (190°C) for about 20-25 minutes, or until a toothpick comes out clean.
Q6: Can I reduce the sugar in this recipe?
You can slightly reduce the sugar by about ¼ cup without significantly impacting the texture, but it will be less sweet.