Bountiful Summer Squash Bread Recipes

LEMON POPPY SEED SUMMER SQUASH BREAD RECIPE

Steps:

• Preheat the oven to 325 degrees Fahrenheit. Grease or line two loaf pans; set aside.
• Place the melted butter, sugar, lemon juice and zest, almond flavor and vanilla extract in a large mixing bowl. Cream together until fluffy and light in color, about 1 to 2 minutes.
• Add the eggs one at a time, allowing each egg to fully incorporate into the mixture before adding another.
• Evenly sprinkle the salt, baking soda, and baking powder over the top of the mixture. Mix well.
• Working in batches, add the flour a 1/2 cup at a time; mix in entirely between additions. Fold in the squash and poppy seeds. Divide the batter between the prepared loaf pans. Bake for 1 hour, until a toothpick inserted into the middle of the loaf comes out clean.

EASY SUMMER SQUASH BREAD

Steps:

• Preheat oven to 350 degrees.
• Combine yellow squash, zucchini, butter, eggs, brown sugar, white sugar and vanilla in bowl and mix well.
• Add in remaining ingredients and combine until mixture is mixed and all ingredients are wet. Fold in nuts.
• Pour into greased 9X5 loaf pan and top with extra nuts (can sprinkle with cinnamon and sugar for added flavor). Bake for 45-50 minutes.
• Let cool 10 minutes and remove from pan.

ELLA BELLA'S HEALTHY SUMMER SQUASH BREAD

Steps:

• Preheat oven to 325*.
• Grease two 9 x 5 loaf pans, spray olive oil is a healthy choice.
• Beat eggs until foamy.
• Stir in wet ingredients: sugar, summer squash, oil, applesauce and vanilla.
• Sift together dry ingredients: flour, wheat flour, salt, baking soda, baking powder, cinnamon, nutmeg, and cloves.
• Gradually add to wet ingredients.
• Fold in raisins and optional nuts.
• Pour into prepared pans.
• Bake for 60 - 80 minutes, or until tooth pick inserted in center comes out clean.
• Cool for 10 minutes on cooling rack, then remove from pans.
• Cool completely on rack before slicing.

SWEET SUMMER SQUASH BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
• Mix flour, sugar, squash, oil, pineapple, nuts, eggs, vanilla extract, cinnamon, baking soda, salt, and baking powder together in a bowl; pour into prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted in the middle comes out clean, about 1 hour. Cool bread for 10 minutes in pan before transferring to a wire rack to cool completely.