Yellow squash bread is an extremely moist and flavorful treat that can easily be frozen so you can enjoy it any time of the year! It is the perfect recipe for when you have a ton of excess summer squash on hand with no idea how to use it. This quick bread is so sweet and delicious, that no one will even know there is squash in it!
Help Us Out!If you love a recipe, be sure to come back and share your ratings. This helps future users, and allows me to continue sharing free recipes! Angela
Instructions
Make The Bread
To begin, preheat your oven to 325°F (165°C) and lightly grease a 9x13 baking dish (*see note).
Add your eggs to a large mixing bowl and use a hand mixer to beat them until they are fluffy with plenty of bubbles.
Add in the sugar, oil, and vanilla. Beat the mixture to thoroughly combine the ingredients. Add the baking powder, cinnamon, and nutmeg then mix until evenly distributed.
Mix in the flour, scraping the sides and bottom of your mixing bowl until smooth. *Your batter will be fairly thick. Gently fold the shredded squash into the batter and then transfer the mixture to the prepared pan.
Bake for about 45 minutes at 325°F (165°C), or until a toothpick inserted into the center comes out almost clean (*see note for baking times using different pan sizes).
Once the bread is done baking, remove it from the oven and allow it to cool before drizzling with icing.
Make The Lemon Icing
In a small mixing bowl, combine the confectioners' sugar and lemon juice. Stir gently to combine. Adjust the consistency by adding small amounts of powdered sugar (to thicken) or lemon juice (to thin).
Once you are satisfied with the consistency of the icing, use a spoon to drizzle it over the cooled squash bread. Sprinkle with lemon zest, if desired.
Notes
Choose young squash (crookneck or straight neck) for the best flavor! It is best to pick up squash that are small to medium in size, as they are more flavorful. Large squash can lose flavor and become watery.
To give this bread a twist, you can add on a tasty crumb topping instead of the lemon icing!
You can also use this recipe to make muffins, just follow the same instructions and bake for 20 minutes!
If using an 8x4 loaf pan, bake for about 60 minutes. A mini loaf pan will bake for about 50 minutes.
If using a loaf pan instead of a 9x13 baking dish, this recipe will yield about 1 standard loaf pan as well as 2 mini loaf pans.
For some great texture, add some almonds, pecans, or raisins to your batter!
To store: In a sealed container, this bread will keep for 2-3 days on the counter at room temperature. In the fridge, it can last for 1 week.
To freeze: This bread freezes great! Wrap it tightly in plastic wrap and then place the loaves into a Ziploc bag. Simply thaw the loaves on the counter when you want to enjoy this bread again, any time of year!
9x13 recipes, best summer squash bread, best yellow squash bread, easy bread recipe, easy quick breads, how to make yellow squash bread, quick bread, squash bread, what to do with yellow squash, yellow squash bread, yellow squash bread recipe