Irresistible Yellow Summer Squash Bread
This delightful Irresistible Yellow Summer Squash Bread is a perfect way to use up your summer squash and enjoy a moist, sweet treat at the same time. With hints of cinnamon and vanilla, this quick bread delivers a delightful aroma and flavor that your family and friends will love. Easy to prepare and bake, this versatile quick bread is perfect for breakfast, snacks, or dessert. Serve it warm with a pat of butter or enjoy it plain for a deliciously satisfying bite. Get ready to share this scrumptious recipe with everyone you know!
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
Flour
1 1/2 cups (Sifted)
Baking Powder
1 teaspoon (None)
Baking Soda
1/2 teaspoon (None)
Salt
1/4 teaspoon (None)
Ground Cinnamon
2 teaspoons (None)
Eggs
2 (Beaten)
Sugar
3/4 cup (None)
Vegetable Oil
1/2 cup (None)
Vanilla Extract
2 teaspoons (None)
Shredded Yellow Squash
1 1/2 cups (Fresh, shredded)
Instructions
1
Preheat your oven to 350°F (175°C) and prepare a loaf pan by greasing and lightly flouring it.
2
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon until well combined.
3
In a large mixing bowl, crack the eggs and whisk them together with the sugar, vegetable oil, and vanilla extract until the mixture is smooth and creamy. A hand mixer can help achieve a fine consistency.
4
Gently fold the shredded yellow squash into the wet ingredient mixture, ensuring it's evenly distributed.
5
Gradually add the dry ingredients to the squash mixture, stirring gently until just moistened. Be careful not to overmix; some lumps are okay.
6
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7
Bake in the preheated oven for approximately 50 minutes, or until a toothpick or knife inserted into the center of the bread comes out clean.
8
Allow the bread to cool in the pan for 10-15 minutes before carefully removing it from the pan and transferring it to a wire rack to cool completely.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Irresistible Yellow Summer Squash Bread?
It is a moist, sweet quick bread featuring fresh yellow squash, cinnamon, and vanilla, ideal for breakfast or snacks.
How much shredded yellow squash is needed for this recipe?
You will need 1 1/2 cups of fresh, shredded yellow squash.
Can I substitute green zucchini for yellow squash?
Yes, zucchini is a perfect substitute for yellow squash in this quick bread recipe.
What temperature should the oven be set to?
The oven should be preheated to 350°F (175°C).
How long does the bread need to bake?
The bread typically bakes for approximately 50 minutes.
Should I peel the yellow squash before shredding?
No, there is no need to peel the squash; the skin is tender and adds beautiful color to the bread.
Can I freeze Yellow Summer Squash Bread?
Yes, once cooled, wrap the bread tightly in plastic wrap and foil to freeze for up to 3 months.
How should I store the leftover bread?
Store the bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
What makes this a quick bread?
It is called a quick bread because it uses baking powder and baking soda as leavening agents instead of yeast.
Can I add nuts to this recipe?
Yes, adding 1/2 cup of chopped walnuts or pecans provides a delightful crunch.
Can I use butter instead of vegetable oil?
Yes, you can substitute melted butter for oil, though the texture may be slightly denser and less moist.
How do I know when the squash bread is done baking?
The bread is done when a toothpick or knife inserted into the center comes out clean.
Why did my bread sink in the middle?
Common reasons include overmixing the batter or opening the oven door too early during the baking process.
Can I use whole wheat flour?
You can substitute up to half of the all-purpose flour with whole wheat flour for a heartier texture.
Is this recipe considered healthy?
While it contains squash, it is a sweet treat that includes sugar and oil, making it more of a dessert or snack bread.
Can I use this batter to make muffins?
Yes, pour the batter into a muffin tin and bake for 18-22 minutes at the same temperature.
Should I squeeze the water out of the shredded squash?
No, the recipe relies on the natural moisture from the squash to keep the bread soft and tender.
What spices are used in this recipe?
This recipe uses 2 teaspoons of ground cinnamon for flavor and aroma.
Can I reduce the amount of sugar?
You can reduce the sugar to 1/2 cup, though it will affect the sweetness and the moisture level of the bread.
How do I prevent the bread from sticking to the loaf pan?
Grease the pan thoroughly and lightly dust it with flour before pouring in the batter.
Can I double this recipe?
Yes, the recipe can be easily doubled to make two loaves; just ensure you have two prepared loaf pans.
What size loaf pan should I use?
A standard 9x5 inch loaf pan is recommended for this recipe.
Can I use an egg substitute?
Yes, flax eggs or applesauce can be used as a substitute, though the rise and texture may vary.
How many eggs are required?
The recipe requires 2 beaten eggs.
Should I use a hand mixer?
A hand mixer is helpful for combining the wet ingredients to reach a creamy consistency, but stir in the dry ingredients by hand.
What is the texture of this bread?
The bread is moist and tender with a slightly dense, cake-like crumb.
Can I add chocolate chips?
Yes, 1/2 cup of semi-sweet chocolate chips is a popular and delicious addition.
Is this bread sweet or savory?
This is a sweet bread, similar in profile to banana bread or zucchini bread.
How long should it cool before slicing?
Let it cool in the pan for 10-15 minutes, then move to a wire rack to cool completely for the best slicing results.
Is it okay to toast this bread?
Absolutely! Toasting a slice and spreading it with butter is a highly recommended way to enjoy it.