The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: Oct. 31, 2009
I've made zucchini bread before so this squash bread tasted similar...I used less sugar as others suggested...and this time I used the pan size in the recipe not the loaf pan in that picture. Sometimes I add chopped pecans or walnuts.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Oct. 28, 2009
Everyone that has tried this bread has loved it and asked for the recipe! This is a great way to use up all of that leftover squash and I found cutting the tough rind off and using a large cheese grater gives a nice texture to the squash.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.31 star rating.
Reviewed: Oct. 10, 2009
I shredded the squash and it seemed the pieces were a little large to cook down.......I was right. Mine ended up tasting like sweet bread with chewy chunks of squash. I would say they would have been great if there were not pieces of squash still intact. Make sure to FINELY shred your squash!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: Sep. 13, 2009
The picture is misleading... DO NOT cook it in a loaf pan, or the crust will burn before it is done in the middle. Follow the recipe just as written and it is PERFECT.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Sep. 3, 2009
This recipe was too good to change a single thing! Was thrilled to find such a good recipe to use the abundance I had of squash. I shredded and froze some just so I can enjoy this bread all winter as well! My family and co-workers all liked this!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Aug. 24, 2009
Very tasty, I have never made this kind of bread. My 2 year old loves it! I will be making it again. Thanks for sharing!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: Aug. 21, 2009
I've made this recipe twice in the past week, (due to an abundance of summer squash, given to me by a neighbor!) and am falling in love with this delicious baked good. Today I experimented with this recipe, and found the results to be extraordinary! Here's what I did: 2 eggs, 1 Tbs low fat milk, 2 Tbs low fat yogurt, 1/2 c brown sugar, 1/2 c white sugar, 1 1/2 c. flour, 2 tsp Baking Powder, 1 tsp salt, 2 Tbs veg. oil, and cinnamon, nutmeg & vanilla extract to taste. I also used 1/2 zucchini, 1/2 summer squash. It took a LONG time to bake, I would start with an hour at 325, then go from there. Very moist, very rewarding, and very difficult to stop slicing into! ~Cheers!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.31 star rating.
Reviewed: Aug. 18, 2009
Ok, so when I made this bread, it was a disaster!!! It was one of those cooking casualties never really thought it would ever happen to you. It was more like soup than anything even close to resembling bread. I must say, the flavour was good despite the soupy concoction that found it's way around the oven. Now (I must be honest, I was baking this with the assistance of little hands doing the measuring and despite what I was told, I believe that only two cups of flour found it's way into the batter. And for this I must take responsibility.) But with no idea what to do with the soupy mixture, I poured it onto a rimmed baking sheet and on 375 degrees in ten minute intervals (about four times [40 minutes], moving it around with a spatula to somewhat resemble granola, it made a excellent topping for your early morning oatmeal!! So I give this recipe 3 stars because it's flavour is quite enchanting (somewhat like a holiday bread) and it will suffice for using up all that garden squash you all of the sudden realized you had on your hands. (But be prepared with other ideas, it only calls for two cups.) :)
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: Aug. 16, 2009
A solid recipe: nice delicate flavor, moist bread. However I had to bake the bread 20 minutes longer than the recipe instructed. Next time I will decrease the amount of nutmeg (though I use freshly grated so the amount called for in the recipe was a little strog. I felt the finished product was also little sweet for my taste so I will probably decrease the amount of sugar. I might add some of it to the top of the bread for texture.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Aug. 14, 2009
Great recipe. I had been wondering if yellow squash can be used in quick breads like zucchini is. Answer: YES! I bet this is even better as written, but I did make some changes. (Don't we all?) Trying to control carbs a bit I did make some substitutions: instead of white flour used 2 cups whole wheat pastry flour and 1 cup rolled oats. The pastry flour is more finely ground than regular whole wheat flour. Also used 2 cups splenda, 1 cup non-fat dry milk, and 1 tsp baking powder instead of sugar. Sugar adds volume to baked goods so because I used splenda, this only made one 9 x 5 loaf -- which was plenty. Next time will use sugar but only 1 cup instead of 2. Also subbed 1/2 the oil with 1/2 cup applesauce. Will use all applesauce next time. Didn't use any nutmeg. Moist and flavorful! Thanks Unforgetable!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: Aug. 13, 2009
Awesome with these modifications: Half wheat half white flour, 1 cup of sugar, 1/4 cup oil, 1 cup applesauce, 3/4 teas nutmeg and liberal with the summer squash. Definitely will make this again this way!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: Aug. 12, 2009
very good idea for use of a summer squash. It was just like zuc bread. the only thing i added was mini choc. chips and it worked out well
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Photo by Brooke

Cooking Level: Expert

Home Town: Parma, Ohio, USA
Living In: Brunswick, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Aug. 12, 2009
This is a good recipe to use up the abundant summer squash. I used two loaf pans and baked it for 55 min. I'll be taking a loaf to work tomorrow.
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Cooking Level: Intermediate

Home Town: Lancaster, Pennsylvania, USA
Living In: Lititz, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: Aug. 12, 2009
This bread is very tasty! I cut the recipe in half to make one loaf and it worked out perfectly. I followed the recipe completely aside from adding an additional tsp. of cinnamon and reducing one tsp. of the nutmeg. I will try the lighter version next time by substituting applesauce for the oil.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.31 star rating.
Reviewed: Aug. 11, 2009
I don't know what I did wrong with this, but it's the most tasteless bread I've ever made! I substituted half a cup of applesauce for the oil and cut half a cup of the sugar. Maybe that was it, but anyway this is not a repeat for me!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Aug. 11, 2009
Yummy! I subbed splenda for sugar, and you'd never know. My kids actually like this better than zuccini bread. The yellow flecks are more inconspicuous than green zuccini flecks. Very moist and freezes well
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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: Aug. 10, 2009
really yummy recipe. I used 2 good size squash, made I beleive about 3 cups. I also switched out the oil for.....apple butter. Actually turned out pretty good to. thanks for a yummy recipe that my kids LOVE
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The reviewer gave this recipe 1 stars. This recipe averages a 4.31 star rating.
Reviewed: Aug. 6, 2009
I'm awfully sorry to give a bad review, especially to a recipe I tried with such high hopes. I gave this two different tries, with a large squash and a few very small young ones. In neither case was this bread anything other than dry and crumbly. I had everyone in my local extended family try this and I ended up with the same reaction from all of them: they didn't like it. I did substitute with applesauce for part of the oil, but there's no way that should have changed things to this degree. For what it's worth, I did reduce the nutmeg down to 1/4 tsp and after that, I thought the spice taste was good. Sorry.
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Photo by Tonina_mdc

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Aug. 3, 2009
I really loved this! I used others' suggestions: I did 1/2 cup applesauce, 1/2 cup oil, did 3/4 cup splenda, 1 cup sugar (I think), only added a few shakes of nutmeg b/c I thought it'd be overpowering, and sprinkled brown sugar on the top. Yummy!!! I had to bake longer since I did in two loaves and they were deeper than a 9x13 pan. Thanks for a great recipe!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Jul. 29, 2009
Loved it! Substituted 1/2 C applesauce and cut the oil in half - it was wonderful!
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