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Homemade yellow squash bread loaf with slices on counter

Yellow Squash Bread Recipe

This moist and tender Yellow Squash Bread transforms your summer garden harvest into a sweet, spiced loaf. Packed with flavor, it’s the perfect quick bread for breakfast, snacks, or gifting.
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Course: Breakfast, Dessert, Snack
Cuisine: American
Prep Time: 20 minutes
Cook Time: 1 hour
Rest Time: 30 minutes
Total Time: 1 hour 50 minutes
Servings: 12 slices
Calories: 245kcal
Cost: $6–8

Equipment

  • 9x5-inch loaf pan
  • Box grater
  • Large mixing bowls
  • Whisk
  • Rubber spatula
  • Wire cooling rack
  • Kitchen towel

Ingredients

Wet Ingredients

  • 2 cups yellow squash finely shredded (about 2 medium, drained)
  • 3 large eggs room temperature
  • ½ cup vegetable oil
  • ¼ cup butter melted
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup brown sugar packed
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon salt

Optional Add-ins

  • ½ cup walnuts or pecans chopped
  • ½ cup mini chocolate chips
  • 1 tablespoon lemon zest

Instructions

  • Grease 9x5 loaf pan, preheat oven 350°F.
  • Shred squash, salt, drain, squeeze dry.
  • Whisk eggs, oil, butter, vanilla. Fold in squash.
  • Combine flour, sugars, leaveners, spices, salt.
  • Stir wet + dry just until mixed, fold in add-ins.
  • Pour into pan, bake 55–65 min until toothpick comes out with crumbs.
  • Rest 10 min in pan, transfer to rack, cool 30 min.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 80g | Calories: 245kcal | Carbohydrates: 32g | Protein: 4g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 55mg | Sodium: 230mg | Potassium: 190mg | Fiber: 1g | Sugar: 19g | Vitamin A: 210IU | Vitamin C: 5mg | Calcium: 40mg | Iron: 1.4mg