Today’s Recipe: Summer Squash Bread

Tip: Ashley made some of this to take on one of our recent family camping trip and used it to make French toast. It might sound odd, but it was divine. I may never go back to plain ole French toast.

Zucchini-Bread-6695

SUMMER SQUASH BREAD

PREP TIME: 30 MINUTES
COOK TIME: 50-55 MINUTES
MAKES: TWO 8” X 4.5” LOAVES

2 lbs zucchini or yellow crookneck squash (roughly 4 medium squash), finely shredded (about 5 cups)
3 cups flour
2 t baking powder
1 t baking soda
1 1/4 t salt
1 1/2 t cinnamon
1/2 t ground allspice
1/2 t ground nutmeg
2 cups sugar
3 eggs
1/2 cup butter, melted
1/2 cup whole-milk yogurt

1. Preheat oven to 375°F. Generously butter two loaf pans (we used Norpro 8” x 4/5” x 3” nonstick pans). Place prepared pans on a large baking sheet and set aside.
2. Place shredded zucchini in a large, thin dishcloth and wring out as much moisture as possible. Set aside.
3. In a large bowl, combine flour, baking powder, baking soda, salt, cinnamon, allspice, and nutmeg; set aside.
4. In a medium bowl, whisk sugar, eggs, butter, and yogurt together; stir in zucchini.
5. Add wet ingredients to dry ingredients and mix until a thick batter forms. Divide batter evenly between prepared loaf pans and bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.

Gather ingredients.

zucchini-bread_6447

Preheat oven to 375°F. Generously butter two loaf pans (we used Norpro 8” x 4/5” x 3” nonstick pans). Place prepared pans on a large baking sheet and set aside.

zucchini-bread_6450Place 2 lbs shredded zucchini (about 5 cups) in a large, thin dishcloth and wring out as much moisture as possible. Set aside.

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Add 3 cups flour to a large bowl.

zucchini-bread_6464Add 2 t baking powder.

zucchini-bread_6470Add 1 t baking soda.

zucchini-bread_6474Add 1 1/4 t salt.

zucchini-bread_6484Add 1 1/2 t cinnamon.

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Add 1/2 t ground nutmeg.

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Add 1/2 t ground allspice.

zucchini-bread_6497Stir to combine.

zucchini-bread_6503Add 2 cups sugar to a medium bowl.

zucchini-bread_6507Add 3 eggs.

zucchini-bread_6521Add ½ cup melted butter.

zucchini-bread_6523Add ½ cup whole milk yogurt.

zucchini-bread_6528Whisk to combine.

zucchini-bread_6532Stir in zucchini.

zucchini-bread_6539zucchini-bread_6543Add wet ingredients to dry ingredients and mix until a thick batter forms.

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Divide batter evenly between prepared loaf pans and bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.

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Zucchini-Bread-6695

Leave a comment 15 Comments

  1. Winnie Nielsen says:

    I bet this bread did make some awesome french toast. All those spices sautéed up with syrup on top? Top of the world yummy! I have had banana bread made into french toast and it was divine as well.

  2. Sylvia Jacobus says:

    Mother Nature planted a squash plant in the garden. I first figured it had to be a zucchini because that’s what I grow. It turns out to be a yellow squash. I’m going to grind it up like a zucchini and try this bread. Sounds so good, and French toast too! Yippee! Thanks for sharing. Any other ideas for this rouge squash I have?

  3. Brian says:

    Hi Sylvia,

    Sunny Son Brian here! Any ideas for rouge squash? 🙂 Well, if it is close to zucchini, we have a zillion recipes on Raising Jane. Try this link: http://www.raisingjane.org/journal/?s=zucchini

    Thanks!

    ~Brian

  4. This is sooo delicious! Thought I’d have some to freeze,no it disappeared! Thx for sharing!
    Always Sewing,
    Maryse

  5. Cydney Martin says:

    What adjustments would you make for high altitudes? (7500 feet)

  6. Sandi King says:

    I love zucchini bread. Never tried yellow squash but it sounds just as good. Will give it a try. What is best, home grown or store bought veggies? for this recipe. I don’t have any growing in my garden but I may be able to get some from a Farmers Market, but if not, is store bought an option?

  7. terry steinmetz says:

    ‘m going to make this bread this afternoon, as we are “running over” with summer squash. (and it’s only from ONE plant!?!)

  8. Lisa Boice Arthur says:

    Wow…wonderful and easy!! Thank you!!

  9. Krista says:

    Last night I just picked two zucchini from garden that will be perfect for this recipe. I think I will make some tomorrow and try the French toast on Sunday. The boys will love this bread.

  10. Donna Wilkes says:

    I am going to make this! However, I only use Greek yogert. Will that work?

    • MaryJane says:

      Here’s what my DIL Ashley, MaryJanesFarm food guru had to say:
      Hi Donna,
      Are you asking if you can substitute Greek yogurt for the butter, milk, or both in the recipe? I haven’t made this recipe using anything but butter and milk in the batter, so I can’t say that it will or will not work with certainty. If you do try it with Greek yogurt, let us know how it turns out!

  11. Marge Graves says:

    Great! Loved it

  12. Dixie Schafer says:

    I need a zucchini relish recipe

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