Can I use yellow squash instead of zucchini?

Yes, absolutely. Yellow squash works just as well and has a softer, slightly sweeter flavor. I often use it for my lemon yellow squash bread, and the result is always tender and bright.

Do I need to peel the squash first?

No, you don’t need to peel it. The skin becomes soft as it bakes and blends right into the bread, especially in recipes like summer squash lemon bread where the color adds a pretty golden hue.

How can I make my bread more flavorful?

A little lemon zest or vanilla extract goes a long way. You can also stir in nuts or a drizzle of glaze for extra sweetness. If you’re following a squash lemon bread recipe, adding a small amount of lemon juice keeps the flavor light and refreshing.

Why is my loaf too dense?

Overmixing the batter is the most common cause. Mix just until the flour disappears into the wet ingredients. Too much stirring develops gluten and makes the bread heavy instead of soft.

Can I freeze squash bread?

Yes, it freezes beautifully. Wrap the loaf or individual slices tightly and store them for up to three months. When you reheat them, the flavor stays as good as the day you baked it.

Squash Bread Recipe | Moist, Homemade & Full of Flavor

Description

This moist and tender squash bread is one of my favorite ways to use up fresh garden squash. It’s soft, gently sweet, and full of comforting flavor with hints of cinnamon and vanilla. Perfect for breakfast, brunch, or a cozy afternoon treat, this loaf can easily become a lemon yellow squash bread, a summer squash lemon bread, or a spiced seasonal twist depending on your mood.

Ingredients

Core Ingredients:

2 cups grated yellow or summer squash (about 2 medium)

2 cups all-purpose flour

¾ cup brown sugar

⅔ cup vegetable or melted coconut oil

2 large eggs

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

Optional Additions:

1 tablespoon lemon zest (for lemon variation)

1 tablespoon lemon juice

¼ teaspoon nutmeg

½ cup chopped nuts or white chocolate chips

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Instructions

Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
Wash and grate the squash finely. Lightly squeeze out excess water using a clean towel.
In a large bowl, whisk together the eggs, sugar, oil, and vanilla until smooth.
In another bowl, combine the flour, baking soda, salt, and cinnamon.
Slowly add the dry ingredients to the wet mixture and stir gently until combined.
Fold in the grated squash and any optional add-ins like lemon zest or nuts.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
Cool for 10 minutes in the pan, then transfer to a wire rack to cool completely before slicing.

Notes

lavor Ideas: Add lemon zest and juice for a bright lemon summer squash bread, or warm spices for a fall-inspired loaf.

Storage: Wrap in parchment paper and store in an airtight container at room temperature for up to 3 days. Refrigerate for up to a week.

Freezing: Freeze slices for up to 3 months. Thaw at room temperature or reheat in the oven for 5 minutes at 300°F.

Serving Tip: Spread butter or honey on a warm slice, or serve with tea for a simple afternoon treat.