This Yellow Squash Bread is so full of flavor! It’s super moist and tender with the perfect crumb. I love to make it with white chocolate chips, but it’s just as good without – make this summer squash bread however you like.
Early on in my never-ending quest for finding delicious foodstuffs to make with the seemingly endless supply of yellow summer squash that parades through my kitchen time of year, I decided to make a quick bread – sort of a riff on zucchini bread, but filled to the gills with grated yellow squash instead of zucchini.
So I decided to share the recipe with y’all. The end.
How’s that for a lazy intro?!
Okay, so about this delicious, moist, irresistible quick bread.
It’s moist. Like, super moist. Naturally moist summer squash helps; the coconut oil seals the deal. Yep, this bread takes coconut oil instead of the vegetable or canola oil you’ll often find in quick bread recipes. If you’re not sure about coconut, don’t worry. You can’t detect the taste of coconut at all. Pinkie swear. (But if you really want to go ahead and use canola oil or vegetable oil instead.)
Yellow Squash Bread Ingredients
I thought this bread would be delicious with a bit of almond extract, but it felt wrong to leave out the vanilla. So I used both. Oh, and cinnamon, too. I couldn’t not!
Here’s what we’ve got:
- Flour – All-purpose works great, but I’ve used white whole wheat flour too.
- Baking soda – For rising/leavening
- Cinnamon – Adds nice warm flavor.
- Salt
- Eggs
- Coconut oil – Makes the bread super moist. You can substitute canola or vegetable oil if you like.
- Dark brown sugar – To sweeten and to make it even more moist.
- Almond & vanilla extracts – You can leave out the almond if you like, but I do recommend it. Highly recommend leaving in the vanilla extract either way.
- Yellow squash – Also known as summer squash, they basically look like yellow zucchini. You can use summer crookneck squash, too.
- White chocolate chips – These are optional, but I really like the sweet flavor.
This Yellow Squash Bread is definitely one of the best quick breads I’ve ever made. Seriously. And I think you’ll like it, too!
More Summer Squash Quick Breads
Yellow Squash Bread
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fine-grain sea salt
- 2 eggs
- 2/3 cup melted coconut oil (if it's very hot after melting, let it cool to nearly room temperature)
- 3/4 cup dark brown sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 2 cups shredded summer squash (about 2 medium squash)
- 1 cup white chocolate chips (optional)
Instructions
- Preheat oven to 375 degrees Fahrenheit. Spray a standard (8.5"x4.5") loaf pan with non-stick spray or grease with coconut oil.
- In a large bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Pour the wet ingredients over the dry and stir with a whisk just until combined. Fold in the white chocolate chips with a wooden spoon. Spread the batter into the loaf pan – the batter will be very thick.
- Bake until a toothpick inserted into the center comes out clean, 45 – 55 minutes. Remove from oven and let cool in the pan for about 10 minutes. Run a butter knife around the edges to loosen the sides, then invert onto a wire rack to finish cooling. Stores in an airtight zipper bag or wrapped in plastic wrap at room temperature for up to 3 days.
The flavor on this bread is incredible! I was looking to use up some extra squash and was so glad I stumbled upon this recipe. We enjoyed it so much!
I’m surprised there aren’t more comments about this recipe. Wow I love this bread!!! It’s amazing, I think about it all the time I wish I could eat it everyday! Love it so much.