Yellow Squash Bread Recipes

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.

YELLOW SQUASH MUFFINS

Steps:

• Place 1 in. of water in a saucepan; add squash. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until tender. Drain and mash; stir in the butter and egg. In a bowl, combine the flour, sugar, baking powder and salt. Stir in the squash mixture just until moistened., Fill greased muffin cups three-fourths full. Bake 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

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.

YELLOW SQUASH BREAD

Steps:

• Heat your oven to 350 F. Grease two 8 x 4-inch loaf pans with cooking spray. Drain the yellow squash in a colander over the sink. Thoroughly combine the sugar, lemon juice, lemon zest, and melted butter in a bowl. Beat the eggs in one at a time and continue to beat for 2 to 3 minutes, until the texture is light and fluffy. Take another bowl and whisk together the flour, salt, baking soda, and baking powder. Mix the dry ingredients with the batter until only just combined. Thoroughly mix the drained squash into the batter, then divide the batter between the two pans. Bake for around 1 hour, until a toothpick inserted in the centre comes out clean (start checking after it has baked for 45 mins). Whilst the bread is baking, start making the glaze. To make the glaze, heat 1 tablespoon of milk with the corn syrup in a small saucepan until it is almost simmering. Add the powdered sugar and lemon juice and whisk until smooth. If the mixture is too thick, add a teaspoon of milk at a time. The texture should be thick but fluid. Set the glaze aside. Once the bread is cooked, place it - in its pan - on a wire rack. Brush on the lemon glaze immediately and stand for 10 minutes. Carefully run a knife around the edges of the bread and remove it from the pan. Return it to the wire rack and allow it to cool.

LEMON YELLOW SQUASH BREAD

Steps:

• Grease and flour a 9x5" bread pan. Preheat your oven to 350 degrees F.
• In a large mixing bowl using a hand mixer, beat the eggs. Add the 1/2 cup of oil and 1 1/3 cups of sugar and mix until well blended.
• Add 1/2 cup of buttermilk, 2 tablepsoons of lemon juice, and lemon zest to the mixture and blend well.
• Add the 2 cups of flour, 1/2 teaspoon of salt, and 2 teaspoons of baking powder all at once. Blend on low speed just until everything is incorporated and most of the lumps are gone.
• Add the one cup of grated yellow squash and fold in using a spoon.
• Pour the batter into your prepared bread pan and bake for 45-50 minutes, until the top is golden brown.
• Allow the bread to cool for at least 30 minutes in the pans. Then slide a knife or spatula around the edges to loosen and turn out onto a cutting board. Allow to cool completely. (Alternately, you can leave the bread in the pans, uncovered, overnight).
• Before serving, make the glaze by mixing the powdered sugar, lemon juice and milk together. Drizzle over the top of the bread. Glaze will harden up in time.

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.

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.

BANANA NUT SQUASH BREAD

Steps:

• Preheat oven to 350 F
• Cream together butter and sugar
• Add in flour, baking powder, and baking soda and mix until combined
• Add mashed bananas, grated squash, eggs, and buttermilk and mix until well combined
• Fold in nuts and pour batter into a well greased pan (see note)
• Bake for 50-55 minutes, or until a knife inserted all the way into the middle comes out clean. Internal temperature of bread should reach 205 degrees
• Serve warm
• Enjoy!

LEMON AND YELLOW SQUASH QUICK BREAD RECIPE

Steps:

• Preheat the oven to 350 degrees. Spray two 8 by 4-inch loaf pans with cooking spray or grease them with a paper towel dipped in shortening or cooking oil.
• Wash the squash very well and dry them. Using a box grater, shred the squash, leaving the skin on. Place the shredded flesh in a colander and lightly press it to remove any excess moisture. You can also use a paper towel to press on the squash to absorb extra wetness from the squash. Set the colander in the sink to drain as you prepare the rest of the recipe.
• Microwave the two sticks of butter in a medium-sized microwave-safe mixing bowl for about 30 seconds. Stir the butter, breaking up any lumps with a spoon. Return it to the microwave for about 20 seconds. If the butter isn't melted by now, microwave it in 10-second bursts, stirring after each time you remove it from the microwave.
• When the butter is fully melted, add the sugar, lemon zest, and lemon juice. Use a wire whisk to add the eggs one at a time, whisking until the eggs are fully incorporated.
• In a separate medium-sized bowl, whisk together the flour, baking soda, baking powder, and salt until they are fully incorporated. Add the dry ingredients to the bowl that contains the butter and egg mixture. Stir it quickly together, but take care not to overbeat the batter.
• Use a wooden spoon to add the shredded squash to the batter. Stir it all together, just until incorporated. Divide the batter between the two baking pans.
• Place the bread into the center of the oven and bake the loaves for 45 to 55 minutes.
• Remove the pans from the oven and allow the loaves to cool for 15 to 20 minutes before removing the bread from the pan. Let the loaves cool on a plate. Slice the bread and serve.
• Wrap leftovers tightly in aluminum foil and store them in the refrigerator. This bread also can be frozen. To thaw frozen bread, just put it in the refrigerator overnight before you intend to serve it.