A few days ago, I posted a recipe for Squash Casserole and told how well it went over with my “I don’t like squash” Prince Charming. Wendi (from Simply at Home) commented that her husband asked if she had “ever tried making yellow squash bread.” I got to thinking … my zucchini bread recipe came to mind. Zucchini and yellow (or summer) squash are both considered squash … uh … squashes … um … squish … OH, you know what I mean. So, Yellow Squash Bread … Why Not???

My partners in crime …
 IMG_4980
flour, ground cinnamon, baking soda, salt, baking powder, ground nutmeg,
sugar, yellow squash, cooking oil, egg
 IMG_4983
Combine flour, cinnamon, baking soda, salt, baking powder, and nutmeg.

IMG_4985 Finely shred the squash until you have 1 cup. (I only used 2 of the one’s pictured in the ingredient photo.)

IMG_4986In a bowl separate from the flour, mix sugar, squash, oil, and egg. (I’d love to add some nuts at this step, but the prince has nut allergies.)

IMG_4990 Add the wet ingredients to the dry and mix until just combined.

IMG_4991 Pour batter into greased loaf pan. Bake at 350 degrees for 55-60 minutes or a toothpick comes out clean when inserted in the middle.

 IMG_4994 Cool for 10 minutes on a wire rack. Remove from pan and cool completely on wire rack.

Wrap and store overnight before slicing … like that’s gonna happen!
IMG_4997The Queen and the prince gave it “two thumbs up.” Prince Charming and the princess haven’t found it yet. shhhhhh!

Yellow Squash Bread
1 1/2 cups all-purpose flour
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/4 tsp. salt
1/4 tsp. baking powder
1/4 tsp. ground nutmeg
1 cup sugar
1 cup finely shredded squash
1/4 cup cooking oil
1 egg

Combine flour, cinnamon, baking soda, salt, baking powder, and nutmeg.
Finely shred the squash until you have 1 cup. 
In a bowl separate from the flour, mix sugar, squash, oil, and egg.
Add the wet ingredients to the dry and mix until just combined.
Pour batter into greased loaf pan.
Bake at 350 degrees for 55-60 minutes or a toothpick comes out clean when inserted in the middle.
Cool for 10 minutes on a wire rack. Remove from pan and cool completely on wire rack.
Wrap and store overnight before slicing.



I’m linking to I’m Lovin’ It, Feature Yourself Friday, Foodie Friday, and Follow Me Friday.

The grass is green. It’s good to be

date Friday, July 16, 2010

7 comments to “Yellow Squash Bread -- Why Not???”

  1. Monica
    July 16, 2010 at 8:19 AM

    Hi - Your bread looks great! I have so much squash and NO idea what to do with it all! Thanks for the recipe.

  1. Duchess
    July 16, 2010 at 9:02 AM

    This looks so yummy! I'm stopping by from Follow Me Friday - So glad to meet you!

  1. Mommying On The Fly
    July 16, 2010 at 9:54 AM

    hmmm looks yummy....

    BTW

    New Follower from Friday Follow... Hope to see ya swing by...

    Lisa C.
    Mommying On The Fly
    http://mommyingonthefly.blogspot.com/

  1. shopannies
    July 16, 2010 at 3:10 PM

    I had never heard of yellow squash bread looks great will have to try it

  1. Jen
    July 16, 2010 at 5:15 PM

    new follow from Friday Follow
    This looks great! I never thought of using yellow squash!
    jen @ messhalltobistro.blogspot.com

  1. Erin Wallace
    July 16, 2010 at 8:16 PM

    Here for Friday Follows and following you now. Hope to see you at Dropped Stitches!

    xo Erin
    droppedstitches72.blogspot.com

  1. Loretta
    July 19, 2010 at 9:04 AM

    Yellow squash - what a great idea! I love your sense of humor, too.

    Loretta
    homeschoolblogger.com/amnbooks

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