Easy Summer Squash Bread Recipes

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.

YELLOW SUMMER SQUASH BREAD

Steps:

• Combine the Flour, Baking Powder, Baking Soda, Salt and Cinnamon in a Medium bowl.
• Combine the Eggs, Sugar, Oil and Vanilla in a separate LARGE bowl.
• Beat well. ( I use a hand mixer).
• Stir in the Shredded Yellow Summer Squash.
• Add the dry ingredients to the Squash mixture.
• Stir until moistened.
• Pour or spoon into a greased and floured loaf pan.
• Bake at 350 degrees F for 50 minutes or until a knife inserted in the center comes out clean.
• Cool for about 10 to 15 minutes and remove from pan.

SUMMER SQUASH BREAD

Steps:

• Preheat oven to 350. In your KitchenAid, beat the Sugar, Butter, Applesauce, Vanilla, & Eggs. Add in Flour, Baking Powder, Cinnamon and Nutmeg and mix just until blended. Fold in the 2 C. of shredded Squash. Transfer to 2 generously greased loaf pans and bake for 45-50 minutes or until a knife inserted in the center comes out clean. Let cool completely before slicing.

SUMMER SQUASH BREAD

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish.
• 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.
• Bake 45 minutes in the preheated oven, until a knife inserted in the center 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.

BLUEBERRY SUMMER SQUASH BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch bread pan.
• Whisk squash, honey, blueberry syrup, oil, egg, and vanilla extract together in a bowl. Mix all-purpose flour, whole wheat flour, baking soda, baking powder, and salt together in a separate bowl; add blueberries and walnuts. Stir flour mixture into squash mixture just until combined; pour into prepared bread pan.
• Bake in the preheated oven until the top is brown and a toothpick inserted in the center comes out clean, about 1 hour.