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 …
flour, ground cinnamon, baking soda, salt, baking powder, ground nutmeg,
sugar, yellow squash, cooking oil, egg
Combine flour, cinnamon, baking soda, salt, baking powder, and nutmeg.
Finely shred the squash until you have 1 cup. (I only used 2 of the one’s pictured in the ingredient photo.)
In 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.)
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 … like that’s gonna happen!
The 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
Friday, July 16, 2010
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.