Summer Squash Bread

Summer Squash Bread

Even though my family doesn’t have a garden, every year we are blessed with homegrown produce from friends.

Last year I traded homemade bread for bags of fresh tomatoes. Another year a kind neighbor gave us cucumbers and collard greens. And this year we were given a bounty of giant summer squash from a friend that was more than willing to share a bag or two.

After she sent me this picture, I was a little worried…


As much as we enjoy squash ’round here, that would have been a bit much, but she only brought part of the bounty.  (Thanks Ash!) :)

One of my favorite things to make with squash is squash bread. Although I’ve tried another recipe in the past, this year I adjusted my grandma’s zucchini bread recipe and substituted squash instead of zucchini. The result was a delicious treat that the whole family enjoys.

I think it’s a new summer tradition.

Summer Squash Bread
inspired by my grandma's zucchini bread
Yield: 2 loaves
  • ½ cup applesauce
  • ½ cup coconut oil (heated just till warmed)
  • ¾ cup sucanat (or sugar)
  • 2 eggs
  • 1 Tbs vanilla
  • 2 cups shredded summer sqaush
  • 3 cups whole wheat flour
  • 2 tsp cinnamon
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  1. Whisk together the applesauce, oil, sucanat, eggs, and vanilla.
  2. Stir in the squash.
  3. Add remaining ingredients and mix until combined.
  4. Grease two loaf pans and pour the batter into the pans.
  5. Bake at 350 degrees for 50 minutes or until a toothpick inserted in the center comes out clean.
  6. Let cool for about 10 minutes before removing the bread from the pans. Serve warm (it's extra good with a slab of butter) or cooled. Enjoy! :)

What’s one of your favorite recipes for squash?

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