Can you make zucchini bread with yellow squash?

Yes! You can easily replace zucchini with yellow squash. Both bake into moist, tender quick breads with nearly identical flavor and texture.

Can you use yellow squash in zucchini bread?

Absolutely. Yellow squash works the same way as zucchini in batter, giving you a light, golden loaf that stays soft for days.

Can you use yellow squash for zucchini bread?

Yes they’re interchangeable. I’ve tested both many times, and this bread with yellow squash always turns out fluffy, moist, and slightly sweeter.

Can you use yellow squash to make zucchini bread?

You sure can! Just grate, drain lightly, and follow your favorite recipe or try this one. It’s my go-to summer twist on a classic.

Can yellow squash be used in zucchini bread?

Definitely. This yellow squash bread recipe is proof that you can bake with yellow squash just like zucchini only with a brighter, golden color.

How do you keep yellow squash bread from getting soggy?

Lightly squeeze the grated squash in a kitchen towel before mixing. This removes excess water and gives your loaf that perfect tender crumb.

What spices go best in yellow squash bread recipes?

Cinnamon, nutmeg, and a hint of ginger bring warmth. For a citrus note, try adding lemon zest, like I do in my lemon squash bread .

Yellow Squash Bread – Moist, Easy & Full of Summer Flavor

Description

This yellow squash bread recipe is the perfect way to turn fresh garden squash into a golden, tender loaf. Lightly sweet with a hint of cinnamon, it’s moist, comforting, and easy to make. Whether served warm for breakfast or as an afternoon snack, this bread with yellow squash tastes like sunshine in every bite.

Ingredients

2 cups grated yellow squash (lightly squeezed)

2 cups all-purpose flour (or whole-wheat flour)

¾ cup light brown sugar (or coconut sugar)

½ cup melted coconut oil (or vegetable oil)

2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water) or 2 large eggs

1 tsp baking soda

1 tsp ground cinnamon

½ tsp fine sea salt

1 tsp pure vanilla extract

Optional: ½ cup white chocolate chips, chopped nuts, or lemon zest

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Instructions

Prep: Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.
Grate squash: Wash and grate yellow squash using the large holes of a box grater. Lightly squeeze to remove excess moisture.
Mix wet ingredients: In a large bowl, whisk together coconut oil, brown sugar, vanilla, and flax eggs until smooth.
Combine dry ingredients: In another bowl, mix flour, baking soda, cinnamon, and salt.
Fold together: Add dry ingredients to the wet mixture and stir until just combined. Gently fold in grated squash and any optional mix-ins.
Bake: Pour batter into the prepared loaf pan. Smooth the top and bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean.
Cool: Let rest in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

If your batter feels too thick, don’t worry the squash releases moisture as it bakes.

For a citrus variation, add 1 tsp lemon zest and 1 tbsp juice.

For a vegan version, stick with flax eggs and coconut oil.

This loaf freezes beautifully for up to 2 months; slice before freezing for easy serving.

Inspired by my summer baking series on HubFoodie.