Zucchini bread with yellow squash

Slices of zucchini bread made with yellow squash, next to fresh yellow squash from the garden

5 from 2 votes

Zucchini bread with yellow squash

This recipe uses 2 full cups of yellow squash or zucchini, one bowl, and turns out fluffy and moist. It's a keeper.

Prep Time10

Cook Time1

Total Time1 10

Servings: slices

Calories: 281kcal

Ingredients

12 ounces shredded yellow squash ~2 cups for a single batch
⅔ cup vegetable oil neutral flavor
2 large eggs
½ cup granulated sugar see note
½ cup brown sugar not packed
1 teaspoon vanilla extract
1 teaspoon table salt
1.5 teaspoon cinnamon see note
¼ teaspoon ground ginger
⅛ teaspoon nutmeg (a pinch)
⅛ teaspoon clove (a pinch)
¾ teaspoon baking soda
½ teaspoon baking powder
9 ounces all purpose flour (2 cups)
3 tablespoon turbinado or brown sugar

Instructions

Preheat oven to 350℉ on bake (not convection). Spray or grease a 9x5 loaf pan (8.5x4.5 works too).
Shred yellow squash: shred on a box grater or food processor. No need to squeeze out the liquid. Add to a large bowl.
Mix in: Add oil, eggs, sugar, brown sugar, vanilla, salt, and spices. (You can replace the spices with 2 teaspoon of Pie Spice). Mix thoroughly to combine.
NOTE! If including sweet add-ins, reduce sugar by ¼ cup in this step.
Add baking soda and baking powder and mix thoroughly to combine. You cannot overmix at this point, so don't be shy.
Gently add flour: Measure out the 12 ounces (2 cups) flour and add to the bowl. Mix gently until just combined. If adding in extras (see notes section), gently add those in now. Do not overmix or bread can be tough and dense.
Scoop batter into prepared loaf pan. Sprinkle the turbinado or brown sugar over the top.
Bake for 50-75 minutes until the internal temperature reaches 200-205℉. At 45 minutes, check for doneness with an instant read thermometer. If it reads under 150℉, add 15 minutes and check again. If it reads 180℉ add 10 minutes, and add 5 minutes if it reads 190℉.
Let cool for hours! Let the zucchini bread cool for 3+ hours in its own pan. This lets the heat dissipate and the internal texture to firm up (have you ever cut a quick bread open and noticed how it is gummy when cut into!?). Store on the counter covered with a tea towel for up to 3-4 days. You can also store in a plastic container covered with a paper towel (to absorb extra moisture).

Notes

Spices: I often use Penzey's Pie Spice for this recipe. In fact, the mixture of spices listed (cinnamon, ginger, nutmeg, and cloves) is to replicate the pie spice. While I like Penzey's, any brand of pie spice will work.

Yellow squash: use any type of yellow squash (or zucchini). If they are really large, scoop out the seeds first.

Add in options:

Chocolate chips: add ¾ to 1 cup
Ginger: increase ground ginger to ¼ tsp, add ½ cup crystallized ginger
Raisins: add ¾ cup, increase cinnamon by ½ tsp
Nuts: add ¾ to 1 cup of nuts, and you can also replace some or all of the vegetable oil with walnut oil

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Nutrition