Savory Summer Squash Bread Recipes

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SAVORY HERB AND CHEDDAR SQUASH BREAD



Savory Herb and Cheddar Squash Bread image

This is the perfect way to use up all that summer squash! With cheddar, garlic, green onions and dill mixed into the batter this loaf is hard one to resist.

Provided by Vanessa

Categories     Baking     Snack

Time 1h

Yield 1 loaf

Number Of Ingredients 12

3 cups all-purpose flour
4 tsp baking powder
1 tsp salt
1/2 tsp baking soda
2 tsp garlic powder
1 1/2 cups shredded summer squash ((zucchini, magdam pattypan, etc))
3/4 cup shredded cheddar cheese
1 tbsp chopped green onion
3 tbsp chopped fresh dill
2 eggs
1 cup buttermilk
1/4 cup unsalted butter (, melted)

Steps:

  • Preheat oven to 350°F. Grease a regular size loaf pan and set aside.
  • In a large bowl stir together the flour, baking powder, salt, baking soda and garlic powder. Add in the shredded squash, cheddar cheese, green onions and dill, stirring to fully combine.
  • In a separate, smaller bowl, mix together the eggs, buttermilk and butter.
  • Pour the wet ingredients into the dry mix in the large bowl and stir together until just combined.
  • Spoon batter into loaf pan and bake for 50-60 minutes, or until a toothpick inserted comes out clean.

SUMMER SQUASH BREAD



Summer Squash Bread image

Time 50m

Yield 2

Number Of Ingredients 10

1 C. Granulated Sugar
1/2 C. Butter, softened (not margarine)
1/2 C. Applesauce
2 tsp Vanilla Extract
3 Eggs, beaten
3 C. All Purpose Flour
3 tsp Baking Powder
2 tsp Cinnamon
1/2 tsp Nutmeg (or, 2 drops of Nutmeg Essential Oil)
2 C. shredded Yellow Squash

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.

YELLOW SUMMER SQUASH BREAD



Yellow Summer Squash Bread image

Make and share this Yellow Summer Squash Bread recipe from Food.com.

Provided by Chef RZ Fan

Categories     Quick Breads

Time 1h20m

Yield 1 Loaf, 12 serving(s)

Number Of Ingredients 10

1 1/2 cups flour (I use the kind labeled "Better For Bread")
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon
2 eggs
3/4 cup sugar
1/2 cup vegetable oil
2 teaspoons vanilla
1 1/2 cups shredded yellow squash (I shred it in the Food Processor)

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.

SAVORY SUMMER SQUASH



Savory Summer Squash image

I'm always looking for good-tasting recipes that are low in fat and quick to fix, and this fits the bill. Because zucchini is so abundant, it's almost a game to find new ways to fix it. This makes a perfect side dish for any meal. -Nadine Daniels, Curtis, Washington

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 2 servings.

Number Of Ingredients 9

1 small zucchini, julienned
1 small yellow summer squash, julienned
1 medium tomato, diced
3 tablespoons finely chopped onion
1 tablespoon olive oil
1/4 teaspoon garlic powder
1/4 teaspoon dried marjoram
1/4 teaspoon seasoned salt
1/8 teaspoon pepper

Steps:

  • In a skillet, saute the zucchini, yellow squash, tomato and onion in oil for 1 minute. Sprinkle with seasonings; cook 5-7 minutes longer or until vegetables are tender. Serve with a slotted spoon.

Nutrition Facts : Calories 111 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 201mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 4g fiber), Protein 3g protein.

SWEET SUMMER SQUASH BREAD



Sweet Summer Squash Bread image

This recipe is great for finding a use for all of the yellow squash that comes from the garden in the summer. It has an amazing sweet flavor! I got it from a good friend's mother.

Provided by April Chambers

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 1h45m

Yield 10

Number Of Ingredients 12

3 cups all-purpose flour
2 ½ cups white sugar
2 cups grated yellow squash
1 cup vegetable oil
1 (8 ounce) can crushed pineapple, drained
1 cup chopped nuts
3 eggs, beaten
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
¼ teaspoon baking powder

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.

Nutrition Facts : Calories 644.7 calories, Carbohydrate 85.2 g, Cholesterol 55.8 mg, Fat 31.8 g, Fiber 2.6 g, Protein 7.9 g, SaturatedFat 4.1 g, Sodium 393.4 mg, Sugar 53.8 g

SUMMER SQUASH BREAD PUDDING WITH FETA



Summer Squash Bread Pudding With Feta image

This savory whole-wheat bread pudding has Greek overtones, with the dill or mint and feta cheese. Make sure to squeeze as much water as you can out of the grated squash, or the dish will be too watery.

Provided by Martha Rose Shulman

Categories     dinner, casseroles, side dish

Time 3h

Yield 6 servings

Number Of Ingredients 11

4 ounces whole-wheat bread or baguette, crusts removed (weigh after removing crusts)
2 garlic cloves
1 1/2 cups low-fat milk (1 percent or 2 percent)
1 1/2 pounds mixed green and yellow summer squash, grated
2 tablespoons extra virgin olive oil
1 small or 1/2 medium onion, chopped
1 tablespoon chopped fresh dill or mint
1 tablespoon chopped fresh parsley
4 eggs
2 ounces feta, crumbled (1/2 cup)
1 ounce Parmesan, grated (1/4 cup)

Steps:

  • Slice the bread about 3/4 inch thick. If the bread is not stale, toast it lightly. Cut 1 of the garlic cloves in half and rub each slice of bread with the cut side of the garlic. Then cut the bread into 1-inch dice, place in a bowl and toss with 1 cup of the milk. Refrigerate for 1 hour, tossing every once in a while. Mince the remaining garlic and set aside.
  • While the bread is soaking, place the grated squash in a colander and salt generously. Toss and let sit in the colander in the sink for 15 minutes, then squeeze out water.
  • Preheat the oven to 350 degrees. Oil a 2-quart baking dish or a 10-inch ceramic tart pan. Heat the olive oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring often, until it begins to soften, about 3 minutes, and add a generous pinch of salt, the garlic and grated squash. Stir together until the garlic is fragrant and the squash limp, about 2 minutes. Stir in the chopped mint or dill and the parsley, and remove from the heat. Season to taste with salt and pepper.
  • Remove the bowl with the soaked bread from the refrigerator. Using your hands, a whisk or an immersion blender, mash or beat the soaked bread so that the mixture turns to mush. Add the squash mixture and the feta to the bowl and stir together. Scrape into the oiled baking dish. Top with the grated Parmesan.
  • Break the eggs into the bowl and beat with the remaining milk, salt to taste (about 1/2 teaspoon) and freshly ground pepper. Pour over the bread mixture and place the dish in the oven. Bake 50 to 60 minutes, until the mixture is puffed, golden brown on the top and set. Remove from the heat and allow to cool for 10 minutes or longer before serving.

Nutrition Facts : @context http, Calories 250, UnsaturatedFat 7 grams, Carbohydrate 21 grams, Fat 13 grams, Fiber 4 grams, Protein 15 grams, SaturatedFat 5 grams, Sodium 369 milligrams, Sugar 9 grams, TransFat 0 grams

SAVORY SUMMER SQUASH BREAD



SAVORY SUMMER SQUASH BREAD image

Categories     Vegetable

Number Of Ingredients 12

1/4 cup olive oil, plus more for coating the pan
2 cups all-purpose flour
1/4 cup finely ground yellow cornmeal
2 teaspoons baking powder
1 1/4 teaspoons dried oregano
3/4 teaspoon fine salt
1/2 teaspoon baking soda
1/2 teaspoon freshly ground black pepper
2 large eggs
3/4 cup buttermilk
2 cups grated summer squash, such as round zucchini, pattypan, or crookneck (from about 1 pound squash)
2/3 cup finely crumbled feta cheese (about 3 ounces)

Steps:

  • Heat the oven to 350°F and arrange a rack in the middle. Generously coat a 9-by-5-inch loaf pan with olive oil; set aside. 2 Place flour, cornmeal, baking powder, oregano, salt, baking soda, and pepper in a large bowl and whisk until combined. 3 Place eggs, buttermilk, and 1/4 cup olive oil in a separate large bowl and whisk until smooth. Using a rubber spatula, fold in squash and feta until evenly combined. Pour squash mixture into flour mixture and stir until flour is just incorporated, being careful not to overmix (a few streaks of flour are OK). 4 Scrape the batter into the prepared loaf pan, pushing it into the corners and smoothing the top. Bake until the bread is golden brown all over and a toothpick inserted into it comes out clean (test several spots, because you may hit a pocket of cheese), about 60 to 65 minutes. Place the pan on a wire rack to cool for 15 minutes, then turn the bread out onto the rack and cool for at least 15 minutes more before serving.

SUMMER SQUASH BREAD



Summer Squash Bread image

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

Provided by UNFORGETABLE

Categories     Bread     Quick Bread Recipes

Time 1h

Yield 16

Number Of Ingredients 9

3 eggs, beaten
2 cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
2 cups shredded summer squash

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.

Nutrition Facts : Calories 322.9 calories, Carbohydrate 44.1 g, Cholesterol 34.9 mg, Fat 15 g, Fiber 1 g, Protein 3.8 g, SaturatedFat 2.6 g, Sodium 105.4 mg, Sugar 25.6 g

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