Summer Squash Bread

Summer Squash Bread

168 Reviews 5 Pics
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h

“Transform your summer squash into a moist, delicious loaf of bread!”

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Adjust Servings

Original recipe yields 16 servings



  1. Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish.
  2. In a large bowl, use an electric mixer to beat the eggs until fluffy. Beat in the sugar, oil, and vanilla. Gradually mix in the flour, baking powder, cinnamon, and nutmeg. Fold in the squash. Transfer to the prepared baking dish.
  3. Bake 45 minutes in the preheated oven, until a knife inserted in the center comes out clean.

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Reviews (168)

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This was an excellent (melt in your mouth) recipe. However, I replaced most of the oil with apple sauce. This also allowed me to cut back on the sugar by 1/2 cup. I had to cook it longer also because of the apple sauce.



A great way to use up extra summer squash. I peeled the bumpy outer skin off and removed the seeds. I did not bake this in a 9x13 pan. The first time I baked it in two loaf pans, the second time I made muffins (bake 20 min.)! I also did not add any nutmeg. To make this even better add a crumb topping: 1 C. brown sugar, 3/4 C. flour, 2 tsp. cinamon, 1/4 C. butter. Mix together and put on top of loafs or muffins. SO GOOD! Even my 2 and 4 year old love this bread.



This recipe makes good use of summer squash. I agree with previous reviewers about the nutmeg; I only used 1/4 tsp because 2 tsps would've been too strong for my taste--I might even add more cinnamon next time. I adjusted the recipe by using 1-1/2 cups sugar and I melted a stick of butter & used that plus 1/4 cup oil, instead of 1 cup oil. I think the baking time is a little on the far side, because mine was a little dry. However the bread has a nice texture and good flavor. Thanks for a great idea Unforgetable; I will use again.

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Amount Per Serving (16 total)

  • Calories
  • 323 cal
  • 16%
  • Fat
  • 15 g
  • 23%
  • Carbs
  • 44.1 g
  • 14%
  • Protein
  • 3.8 g
  • 8%
  • Cholesterol
  • 40 mg
  • 13%
  • Sodium
  • 105 mg
  • 4%

Based on a 2,000 calorie diet



previous recipe:

Lemon Zucchini Bread


next recipe:

Southern Summer Squash Pudding