Yellow Squash Zucchini Bread

Yellow Squash Zucchini Bread

20 servings
Zucchini bread made with yellow summer squash, avocado oil, pumpkin puree, flour, and warm spices. It's simple, moist, and tender. Makes Two Loaves!

Ingredients

  • eggs
    3
  • granulated sugar
    1 ¼ c
  • avocado oil

    see notes for options

    ½ c
  • pure pumpkin puree

    or use no-sugar added applesauce

    ½ c
  • pure vanilla extract
    1 tsp
  • shredded yellow squash zucchini

    about 2-3 medium size zucchini, do not squeeze out liquid, see notes for other squash ideas

    3 c
  • all-purpose flour
    3 c
  • cinnamon
    2 tsp
  • baking powder
    1 tsp
  • baking soda
    1 tsp
  • kosher salt
    1 tsp

Directions

Preheat oven to 350°f and coat two 9-by-5-inch loaf pans with nonstick cooking spray.

  1. 1

    In a medium size bowl combine flour, cinnamon, baking soda, baking powder, and salt. Set aside.

  2. 2

    In large bowl use a whisk or hand mixer to combine eggs, sugar, oil, pumpkin, and vanilla. Mix until smooth. Stir in Zucchini.

  3. 3

    Add the flour mixture and gently fold until the batter starts to come together and you don't see any loose bits of dry ingredients. If using baking chips or nuts fold those in at this time. Be careful not to overmix batter.

  4. 4

    Divide batter evenly between prepared loaf pans and smooth out the top.

  5. 5

    Bake for 50-minutes to 1-hour or until toothpick inserted in the middle comes out clean and the top springs back when you press it lightly.

  6. 6

    Let the loaves cool in the pans for at least 20-minutes before slicing.

Yellow Squash Zucchini Bread

Yellow Squash Zucchini Bread

100 min20 servings180 cal

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About this Recipe

Transform your abundant summer squash into two loaves of unbelievably moist and tender Yellow Squash Zucchini Bread that's perfect for breakfast or a sweet snack. This comforting quick bread is a delightful way to enjoy the season's bounty, delivering a homemade taste that’s simple to achieve.

This recipe stands out by embracing the natural moisture of shredded yellow summer squash—there's no need to squeeze out the liquid, ensuring an incredibly tender crumb. The strategic additions of avocado oil and pure pumpkin puree contribute to its rich, velvety texture, while a thoughtful blend of warm spices like cinnamon elevates its comforting aroma and flavor profile.

Prepare for a delightful breakfast or snack that's wonderfully moist, with a tender crumb that practically melts in your mouth. Each slice offers a comforting embrace of warm cinnamon, balanced by the gentle sweetness from the squash and pumpkin puree. It's a simple, comforting bake that yields two beautiful, golden loaves, promising a satisfyingly sweet and subtly spiced experience.

Feel free to swap avocado oil for another neutral-flavored oil if you prefer, as the recipe notes suggest options. If pumpkin puree isn't on hand, unsweetened applesauce works beautifully to maintain the bread's moist texture. You can also experiment with other types of summer squash beyond just yellow squash or zucchini for a slight flavor variation, as hinted in the recipe's notes.

This comforting Yellow Squash Zucchini Bread is perfect for a leisurely breakfast, an afternoon treat with coffee, or as a thoughtful gift. Simply slice and enjoy its spiced goodness.

Frequently Asked Questions