Yellow Summer Squash Bread
Delightfully moist and bursting with flavor, Yellow Summer Squash Bread is a unique twist on classic zucchini bread that's perfect for using up an abundance of fresh summer squash. This quick bread recipe combines grated yellow summer squash with warm spices like cinnamon and nutmeg, creating a subtly sweet and aromatic loaf. Enriched with plain yogurt for added moisture and a tender crumb, it comes together in just 15 minutes of prep time. Optional mix-ins like chopped walnuts and raisins lend extra texture and depth, making each bite a treat. Baked to golden perfection, this homemade bread is ideal for breakfast, brunch, or an afternoon snack. Serve it plain, or pair it with a dollop of butter for a truly comforting slice of summer. Perfect for garden-fresh produce lovers and baking enthusiasts alike, this recipe is a must-try seasonal favorite.
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Recipe Information
Ingredients
- 2 cups (grated) yellow summer squash
- 2.5 cups all-purpose flour
- 1.5 cups granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons salt
- 3 large eggs
- 0.5 cups vegetable oil
- 0.5 cups plain yogurt
- 2 teaspoons pure vanilla extract
- 0.75 cups chopped walnuts (optional)
- 0.5 cups raisins (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease two 9x5-inch loaf pans or line them with parchment paper.
Wash and dry the yellow summer squash. Grate it using a box grater and set aside.
In a medium-sized mixing bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. Whisk until evenly distributed.
In a separate large mixing bowl, whisk together the eggs, vegetable oil, yogurt, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Avoid overmixing.
Gently fold in the grated yellow summer squash, walnuts, and raisins (if using) until evenly distributed.
Divide the batter evenly between the prepared loaf pans, smoothing the tops with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Remove the loaves from the oven and let them cool in the pans for 10 minutes. Then transfer to a wire rack to cool completely before slicing.
Serve slices of the bread plain or with a smear of butter. Enjoy your Yellow Summer Squash Bread!
Nutrition Facts
Calories |
4372 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.1 g | 237% | |
| Saturated Fat | 27.8 g | 139% | |
| Polyunsaturated Fat | 67.4 g | ||
| Cholesterol | 565 mg | 188% | |
| Sodium | 3040 mg | 132% | |
| Total Carbohydrate | 635.5 g | 231% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 370.4 g | ||
| Protein | 76.3 g | 153% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 539 mg | 41% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 2360 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
