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A loaf of summer squash bread with two slices cut out of it, next to a napkin.
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Summer Squash Bread

This delicious summer squash bread is a tasty way to use up the bounty of yellow squash from your garden or the farmers market!
Course Breakfast, Snack
Cuisine American
Keyword summer squash bread, yellow squash bread
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 10 slices
Calories 210kcal
Author Snacking in Sneakers

Ingredients

  • cup coconut oil, softened
  • cup granulated sugar
  • ¼ cup unsweetened applesauce
  • ½ teaspoon vanilla extract
  • 2 large eggs
  • 1 ¾ cups whole white wheat flour (spooned and leveled)
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 medium yellow summer squash, peeled and grated (about 1 ½ cups; do not squeeze out liquid*)

Instructions

  • Preheat the oven to 325 degrees F.  Grease a loaf pan.
  • In a large mixing bowl, combine the coconut oil, sugar, applesauce, and vanilla. Whisk in the eggs.
  • In a small mixing bowl, combine the flour, cinnamon, baking powder, baking soda, and salt. Stir together until well combined.
  • Add the dry ingredients to the large mixing bowl with the wet ingredients. Stir until just combined. Fold in the yellow squash.
  • Pour the batter into the greased loaf pan. Bake at 325 degrees F for 40-50 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 5-10 minutes in the pan, then flip onto a cooling rack to continue cooling. Enjoy!

Notes

  • Do not squeeze the liquid out from the squash.  The batter for this quick bread is quite thick, so the moist squash actually helps it reach the proper consistency and texture when you fold it in.
  • The batter for this bread will be thick; that’s normal.  However, if it looks dry (which can happen if flour is packed in rather than spooned and leveled), add another quarter cup of applesauce.
  • If you don’t have whole wheat flour, feel free to use all-purpose instead.
  • To make this recipe vegan-friendly, use 3 tablespoons ground flax mixed with ¼ cup hot water in place of the two eggs.
 
Nutrition Analysis (approximate per slice): 210 calories, 9 g fat, 6.5 g saturated fat, 160 mg sodium, 30 g carbohydrate, 2.5 g fiber, 14.5 g sugar, 4.5 g protein, Vitamin D: 1%, Calcium: 2%, Iron: 6%, Potassium: 3%

Nutrition

Calories: 210kcal