Have a lot of squash? We do too – a TON of squash. And I could have made a really fun and easy Yellow Squash Soup with it but I decided to use put it through the food processor and shred it up…
It makes the BEST bread.
You probably won’t ever groan next time you find yourself with too much squash on your hand s- in fact, shred it ALL up and then freeze some of the shredded squash so you can make this bread ANY time.
The original recipe calls for 2 C. of sugar – we thought that was a bit TOO much, so we cut it back by a full cup – and we substituted 1/2 C. Butter for Applesauce and it turned out moist & delicious.
The house? It smelled amazing. What a great way to turn in for the night – with the smell of fresh baked Summer Squash Bread!
- 1 C. Granulated Sugar
- 1/2 C. Butter, softened (not margarine)
- 1/2 C. Applesauce
- 2 tsp Vanilla Extract
- 3 Eggs, beaten
- 3 C. All Purpose Flour
- 3 tsp Baking Powder
- 2 tsp Cinnamon
- 1/2 tsp Nutmeg (or, 2 drops of Nutmeg Essential Oil)
- 2 C. shredded Yellow Squash
- Preheat oven to 350.
- In your KitchenAid, beat the Sugar, Butter, Applesauce, Vanilla, & Eggs.
- Add in Flour, Baking Powder, Cinnamon and Nutmeg and mix just until blended.
- Fold in the 2 C. of shredded Squash.
- Transfer to 2 generously greased loaf pans and bake for 45-50 minutes or until a knife inserted in the center comes out clean.
- Let cool completely before slicing.
- We substituted 1/2 C. Butter for Applesauce, and cut back on the sugar from the original recipe (which was 2 C.) If you wish to skip the applesauce, and use 1 C. of softened Butter you may want to add an additional 1/4 C. sugar to make it a total of 1 1/4 C.
We don’t have Nutmeg as a spice.. but we use Essential Oils as our spices so we keep them on our oil rack – we use Young Living and wouldn’t recommend anything else.
Don’t think your kids will eat this? Think again… mine had no idea that there is 2 cups of shredded Yellow Squash in there. My boys loved it so much they had several pieces before bed, and my oldest son asked me if I can “put some in his lunchbox for school” – WIN for mom 🙂
Was yummy but I didn’t use nutmeg
I had to write about your squash recipe. Just a quick history first. I taught myself to can food about 9 years ago and began canning squash as one of my vegetables for my SHTF pantry. In canning the squash it became very soft and started looking for different ways to use very soft squash when I ran across your bread recipe. I decided to try it but puréed the squash, using 2 cups of purée. It worked great and tasted absolutely the best. Now I am not concerned about canning too much squash! I do have to bake it a little longer because of the extra moisture in the batter. I have printed the recipe and added it to my cookbook of recipes in case the SHTF, which we all pray it doesn’t but better safe than starving!
Thanks
Squash is so good in bread and I think that’s a great idea! I have started doing a lot of things different for the same reason… especially this last year / year and a half. So glad you like the recipe!
My turned out great, but not a pretty yellow. Looks like I used whole wheat flour. Probably the cinnamon and nutmeg. Next time, cinnamon oil.
Glad it turned out great for you, Betty.