Summer Squash Bread Recipe - Allrecipes.com
Summer Squash Bread Recipe
  • READY IN 1 hr

Summer Squash Bread

Recipe by  

"Transform your summer squash into a moist, delicious loaf of bread!"

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Ingredients Edit and Save

Original recipe makes 16 servings Change Servings
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  • PREP

    15 mins
  • COOK

    45 mins
  • READY IN

    1 hr

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish.
  2. In a large bowl, use an electric mixer to beat the eggs until fluffy. Beat in the sugar, oil, and vanilla. Gradually mix in the flour, baking powder, cinnamon, and nutmeg. Fold in the squash. Transfer to the prepared baking dish.
  3. Bake 45 minutes in the preheated oven, until a knife inserted in the center comes out clean.
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Reviews More Reviews

Most Helpful Positive Review
Jul 14, 2006

This was an excellent (melt in your mouth) recipe. However, I replaced most of the oil with apple sauce. This also allowed me to cut back on the sugar by 1/2 cup. I had to cook it longer also because of the apple sauce.

 
Most Helpful Critical Review
Oct 24, 2012

I had to play with the recipe a bit because I cut it back by half. I didn't want to use half of an egg, what I did was use two eggs but cut back on the oil by a couple tablespoons. I also used half homemade applesauce in place of the vegetable oil. I made muffins out of this recipe, I was able to get 12 smallish muffins out of one recipe. Baked at 350*, they were done in 20 minutes. This is a good base recipe but for us, it needs more spices as it didn't have much flavor. Very similar to zucchini bread.

 
Sep 08, 2007

A great way to use up extra summer squash. I peeled the bumpy outer skin off and removed the seeds. I did not bake this in a 9x13 pan. The first time I baked it in two loaf pans, the second time I made muffins (bake 20 min.)! I also did not add any nutmeg. To make this even better add a crumb topping: 1 C. brown sugar, 3/4 C. flour, 2 tsp. cinamon, 1/4 C. butter. Mix together and put on top of loafs or muffins. SO GOOD! Even my 2 and 4 year old love this bread.

 
Aug 13, 2006

This recipe makes good use of summer squash. I agree with previous reviewers about the nutmeg; I only used 1/4 tsp because 2 tsps would've been too strong for my taste--I might even add more cinnamon next time. I adjusted the recipe by using 1-1/2 cups sugar and I melted a stick of butter & used that plus 1/4 cup oil, instead of 1 cup oil. I think the baking time is a little on the far side, because mine was a little dry. However the bread has a nice texture and good flavor. Thanks for a great idea Unforgetable; I will use again.

 
Jul 06, 2006

Delicious! Had a bunch of summer squash, so found this recipe! Added pecans and sliced almonds, and also sprinked top with brown sugar which carmelized during baking...added a bit more sweetness...a huge hit...made another batch the next day! Great way to eat that menacing veggie!

 
Sep 13, 2007

This is an excellent recipe for all that extra summer squash. As a guy, I made this recipe on a Sunday night. It turned out great. I took it to work the next day. IT WAS A SMASH HIT. It disappeared so fast (I should have made 2). I did take some of the other's suggestions (i.e. less sugar, nutmeg). The bread was not too sweet and had a wonderful taste. Definitely will make it again, and again.

 
Jul 09, 2006

really good, but I think it's a little too sweet. next time I will cut back on the sugar a little.

 
Jul 17, 2009

Very good recipe! I read all the reviews before making it. I cut back to 1 1/2 cups of sugar, 3/4 cup of oil, added 3 tsp cinnamon, 1 tsp nutmeg, added 1/2 tsp salt. I had enough for 2 med loaf pans and 2 mini pans. I baked the minis on 350 for 30 minutes and the larger loafs for 45 minutes. Before baking I also mixed a crumb topping of 1/3 cup brown sugar, 1 TBS flour, 1/4 tsp cinn, and 1 TBS cold butter. It was just enough for the recipe. My family loved it!! I probably will not be giving too much squash away anymore.

 

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Nutrition

  • Calories
  • 323 kcal
  • 16%
  • Carbohydrates
  • 44.1 g
  • 14%
  • Cholesterol
  • 40 mg
  • 13%
  • Fat
  • 15 g
  • 23%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 3.8 g
  • 8%
  • Sodium
  • 105 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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