Why Make This Recipe
Summer Squash Bread is a delightful way to enjoy the bounty of summer squash. This bread is moist, flavorful, and perfect for breakfast, snack time, or dessert. It’s a unique twist on traditional bread recipes that allows you to incorporate a healthy vegetable into your diet without sacrificing taste. Plus, it’s simple to make and can be customized with your favorite mix-ins.
How to Make Summer Squash Bread
Ingredients:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 tsp vanilla extract
- 1 1/2 cups grated yellow summer squash (squeezed dry)
- Optional: 1/2 cup chopped nuts or chocolate chips
Directions:
- Preheat your oven to 350°F (175°C) and grease a 9×5" loaf pan.
- In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, beat the eggs, vegetable oil, granulated sugar, brown sugar, and vanilla until smooth.
- Stir the dry ingredients into the wet ingredients until just combined. Then, fold in the grated summer squash and any nuts or chocolate chips if you are using them.
- Pour the batter into the greased loaf pan and smooth out the top.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
How to Serve Summer Squash Bread
Summer Squash Bread is delicious on its own or served with a spread of butter or cream cheese. It can also be enjoyed warm or at room temperature, making it a great choice for breakfast or a midday snack. You can slice and serve it with fresh fruit or even a drizzle of honey for added sweetness.
How to Store Summer Squash Bread
To store your Summer Squash Bread, allow it to cool completely and then wrap it tightly in plastic wrap or aluminum foil. You can keep it at room temperature for up to three days. For longer storage, place the wrapped bread in the refrigerator for up to a week or freeze it for up to three months. Make sure to slice it before freezing for easier thawing.
Tips to Make Summer Squash Bread
- Make sure to squeeze the grated squash well to remove excess moisture. This ensures the bread doesn’t become too soggy.
- Experiment with different spices, such as cardamom or ginger, for a unique flavor twist.
- If you’re not a fan of nuts, you can leave them out, or substitute with seeds like sunflower seeds for a crunch.
Variation
You can customize Summer Squash Bread by adding dried fruit like raisins or cranberries for a chewy texture. Another tasty option is to incorporate lemon zest for a refreshing citrus flavor.
FAQs
1. Can I use other types of squash?
Yes, you can use zucchini instead of yellow summer squash if you prefer.
2. Is this bread gluten-free?
No, this recipe uses all-purpose flour. However, you can substitute with a gluten-free flour blend if needed.
3. How can I make this bread sweeter?
Feel free to increase the sugar amounts or add chocolate chips to enhance the sweetness of the bread.
Summer Squash Bread
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
Wet Ingredients
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 tsp vanilla extract
Main Ingredient
- 1 1/2 cups grated yellow summer squash (squeezed dry)
- 1/2 cup chopped nuts or chocolate chips (optional) Customize with your favorite mix-ins.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9x5 loaf pan.
- In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, beat the eggs, vegetable oil, granulated sugar, brown sugar, and vanilla until smooth.
- Stir the dry ingredients into the wet ingredients until just combined.
- Fold in the grated summer squash and any nuts or chocolate chips if you are using them.
Baking
- Pour the batter into the greased loaf pan and smooth out the top.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.