The Road Home

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Wednesday, November 12, 2014

Yellow Squash Bread

I found a pretty good way to use some of the yellow squash I canned back in the spring. There are many people that make zucchini bread, and this is probably very similar. You see, we don't like zucchini, so we don't grow it. This is the first time I had run across a recipe for bread using yellow squash....and it's good.

This recipe is very simple. The ingredients listed will make one loaf.

1 1/3 c. squash, mashed (I use a pastry blender to mash up 1 pint jar of squash, drained.)
2 eggs
1/2 c. oil (I use olive oil.)
3/4 c. sugar
1 1/2 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 tsp. cinnamon
2 tsp. vanilla
As I stared this bread, I decided to double the recipe and make two loaves. This mix is very thick, so only put in about 1 1/2 inches in each pan, so it will bake evenly throughout. Bake in a greased loaf pan at 350 degrees for 50 minutes, or until a toothpick comes out clean.

It's a nice tasty bread to have on a cold day like today. Too, bad we didn't have any. These pictures were taken the last time I made some. But, now that I have written this post about it, I may just have to make some tomorrow! Enjoy!

Until next time - Fern


  1. I grow zucchini solely so I can make zucchini bread....I shred up all of it as it comes out of the garden, and freeze it in 2cup blocks (that being the amount my recipe calls for), so that I can make zucchini bread and muffins year round. I hate zucchini otherwise!

    1. You made me laugh, Ruth. So, you hate zucchini..... Maybe you should try making the same recipes with yellow squash. That is if you like it.... Thank you for sharing and making me laugh!


    2. I might give it a try. I really do love zucchini bread though, and so does the whole family. I ran out of time for last Thanksgiving and didn't bring any to dinner, and the whole family was asking for it. So now I have to bring some!