Sweet Summer Squash Bread


This recipe is great for finding a use for all of the yellow squash that comes from the garden in the summer. It has an amazing sweet flavor! I got it from a good friend's mother.

Prep Time:
15 mins
Cook Time:
1 hrs
Additional Time:
30 mins
Total Time:
1 hrs 45 mins
2 loaf pans


  • 3 cups all-purpose flour

  • 2 ½ cups white sugar

  • 2 cups grated yellow squash

  • 1 cup vegetable oil

  • 1 (8 ounce) can crushed pineapple, drained

  • 1 cup chopped nuts (Optional)

  • 3 eggs, beaten

  • 1 teaspoon vanilla extract

  • 1 teaspoon ground cinnamon

  • 1 teaspoon baking soda

  • 1 teaspoon salt

  • ¼ teaspoon baking powder


  1. Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.

  2. Mix flour, sugar, squash, oil, pineapple, nuts, eggs, vanilla extract, cinnamon, baking soda, salt, and baking powder together in a bowl; pour into prepared loaf pans.

  3. Bake in the preheated oven until a toothpick inserted in the middle comes out clean, about 1 hour. Cool bread for 10 minutes in pan before transferring to a wire rack to cool completely.

Cook's Note:

Any type of nut can be used in place of walnuts, if desired.

Nutrition Facts (per serving)

645 Calories
32g Fat
85g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 645
% Daily Value *
Total Fat 32g 41%
Saturated Fat 4g 21%
Cholesterol 56mg 19%
Sodium 393mg 17%
Total Carbohydrate 85g 31%
Dietary Fiber 3g 9%
Total Sugars 54g
Protein 8g
Vitamin C 5mg 23%
Calcium 44mg 3%
Iron 3mg 14%
Potassium 198mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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