Summer Squash Bread

A great way to use up extra summer squash. I peeled the bumpy outer skin off and removed the seeds. I did not bake this in a 9x13 pan. The first time I baked it in two loaf pans, the second time I made muffins (bake 20 min.)! I also did not add any nutmeg. To make this even better add a crumb topping: 1 C. brown sugar, 3/4 C. flour, 2 tsp. cinamon, 1/4 C. butter. Mix together and put on top of loafs or muffins. SO GOOD! Even my 2 and 4 year old love this bread.

This recipe makes good use of summer squash. I agree with previous reviewers about the nutmeg; I only used 1/4 tsp because 2 tsps would've been too strong for my taste--I might even add more cinnamon next time. I adjusted the recipe by using 1-1/2 cups sugar and I melted a stick of butter & used that plus 1/4 cup oil, instead of 1 cup oil. I think the baking time is a little on the far side, because mine was a little dry. However the bread has a nice texture and good flavor. Thanks for a great idea Unforgetable; I will use again.

Delicious! Had a bunch of summer squash, so found this recipe! Added pecans and sliced almonds, and also sprinked top with brown sugar which carmelized during baking...added a bit more sweetness...a huge hit...made another batch the next day! Great way to eat that menacing veggie!

Very good recipe! I read all the reviews before making it. I cut back to 1 1/2 cups of sugar, 3/4 cup of oil, added 3 tsp cinnamon, 1 tsp nutmeg, added 1/2 tsp salt. I had enough for 2 med loaf pans and 2 mini pans. I baked the minis on 350 for 30 minutes and the larger loafs for 45 minutes. Before baking I also mixed a crumb topping of 1/3 cup brown sugar, 1 TBS flour, 1/4 tsp cinn, and 1 TBS cold butter. It was just enough for the recipe. My family loved it!! I probably will not be giving too much squash away anymore.

This is an excellent recipe for all that extra summer squash. As a guy, I made this recipe on a Sunday night. It turned out great. I took it to work the next day. IT WAS A SMASH HIT. It disappeared so fast (I should have made 2). I did take some of the other's suggestions (i.e. less sugar, nutmeg). The bread was not too sweet and had a wonderful taste. Definitely will make it again, and again.

really good, but I think it's a little too sweet. next time I will cut back on the sugar a little.

I have to give this a top rating. I made it myself.Instead of making my usual bread for Thanksgiving, I now have to make 5 of these and I don"t even like squash. This is excellant.

Loved it! My husband and 4 year old son loved it too. Plus it freezes well. I was looking for a variety of ways to use squash since we have a small garden. This is definitely a keeper!

I made several modifications in making this recipe-cut the sugar to 1 1/2 c, using half white and half brown sugar, I also used 1/2 whole wheat flour and 1/2 AP Flour as well as using 1/2 unsweetened apple sauce in place of 1/2 the oil (all attempts at making the recipe a bit healthier!) I wish that I would have cut the nutmeg down to 1tsp, as it was a bit overpowering, and I like nutmeg! Next time I may add a 1/2 tsp of salt or so, just seemed like something was missing. I never made the recipe 'as is', so my rating is for the final product after the modifications!

Everyone at work loved this recipe. It is a way to use some of the ton of squash I have from my garden.

I had to play with the recipe a bit because I cut it back by half. I didn't want to use half of an egg, what I did was use two eggs but cut back on the oil by a couple tablespoons. I also used half homemade applesauce in place of the vegetable oil. I made muffins out of this recipe, I was able to get 12 smallish muffins out of one recipe. Baked at 350*, they were done in 20 minutes. This is a good base recipe but for us, it needs more spices as it didn't have much flavor. Very similar to zucchini bread.

Great bread! I was worried it would be dry but it turned out great. I didn't have enough rhubarb so I used 1 apple. Also, only used 1 1/3 c. of white sugar. Next time I think I'll use some banana or apple sauce.

I loved this recipe, and so did everyone I let try it!! Even all of the neighborhood kids liked it, and they are picky. Of course, I didn't tell them it was squash until after they had tried it and liked it! Great way to use a lot of squash, especially for people like me who really don't care for squash,but get alot of it from my mother's garden. I also modified the nutmeg. I only put two shakes in. That way it wouldn't put my kids off.

This smelled so delicious while I was mixing it I could have eaten it then! I did make a few changes... I subbed 1/2 butter and 1/2 cup unsweetened apple sauce for the oil, used 1 3/4 cups of sugar, and I just added a dash of nutmeg rather than the whole 2 teaspoons but other than that I made as is w/ yellow squash from my garden. This tasted good, but was too sweet for me (and I love my sweets!). If I made this again I don't think id use any more than 1 cup of sugar

This bread turned out very well. I did make a few changes, which I think helped with the flavor. I only used 1 1/2 c sugar because I added a brown sugar and cinnamon topping. I added an extra tsp of vanilla. I only used 1/4 t nutmeg, due to personal preference. Also, I added golden raisins and walnuts. It was very yummy and DH and DD loved it. When I make this again, I will add some salt and will probably use 3 tsp cinnamon and 1 tsp nutmeg. I used an 8X4 bread pan and 2 mini loaf pans. The mini loaves were done at 50 min and the 8X4 loaf was done at 60 min. Overall, a nice basic quick bread recipe.

This recipe is perfect for all the extra summer squash you have from your garden. I have made this recipie numerous times and has always turned out terrific. I added chopped walnuts which I think is a good addition. The bread also freezes very well.

This is the same as my zucchini bread recipe, just changing squashes. I wondered if somebody had tried this with summer squash and now, since my friend gave me some, I'm going to try it too. You can make any bread with this... strawberry, cranberry, banana, winter squash, pumpkin... just trade out the yellow squash for whatever.

I liked this recipe, especially as a starting point for what I really wanted to make. I followed other reviews and used a little less nutmeg, only 1 tsp instead of 2. I also cut the 1 cup of oil in half, using a half cup of unsweetened apple sauce and a half cup of oil. I then negated my healthy change by adding cocoa powder and mini chocolate chips. The cinnamon mixed with the chocolate flavors reminds me of Mexican style chocolate. Everyone who has tried this bread has loved it! This recipe comes out nice and moist and the loaves can be frozen and thawed for later enjoyment just fine.

This recipe is a great use of summer squash. My family loved it. As suggested by others I reduced the nutmeg from 2 to 1 tsp and increased the cinnamon from 2 to 3 tsp cinnamon.

This is a great way to use yellow squash, but it's a bit too sweet for my taste. However my husband, who has a huge sweet tooth, thought it was fine, as is. For my taste, I would cut down the sugar to 1 1/2 C. next time. It made 1 8" loaf & 2 mini-loaves. The cooking time was a bit longer (I lost track of how much-sorry). I used the full amt of nutmeg, & cinnamon; otherwise I suspect it'd be too bland? I did NOT peel the squash as 1 reviewer suggested.

Awesome with these modifications: Half wheat half white flour, 1 cup of sugar, 1/4 cup oil, 1 cup applesauce, 3/4 teas nutmeg and liberal with the summer squash. Definitely will make this again this way!

We love this bread. It's so moist and a great way to use up squash! I use butternut squash out of garden, and I roast the squash first and scoop out the insides. I usually use two squashes (about 2 1/2 cups of squash). I also cut the sugar back to 2 cups (1 cup white; 1 cup brown), but I use 1 cup oil as per the recipe. I've tried substituting with butter, but it makes the bread heavier. I've also used half oil/half applesauce, but that makes the bread not hold together as well (it's doable, however, if you want to cut fat). I use 2 t. cinnamon and only 1 t. nutmeg, or the nutmeg flavor is overwhelming. I bake mine in the 9x13 pan at 350 for 40 minutes. It's very good with milk for breakfast!

I would make the suggestion on reducing the sugar to one cup and one cup honey, that will keep it really moist, everyone will ask how it stays so moist

Great recipe! I added a brown sugar crumble topping to give it more sweetness.

Delicious! A friend gave me several large summer squash from her garden and we needed a way to use them up. I read other reviews and only used 1/2 tsp. of nutmeg, and increased the cinnamon to 3 tsp. I also added 1/2 tsp. of salt to balance out the sweetness. We loved it and will be making it again. Perfect to make now and freeze later

This tasted okay, but it was WAY too sweet. It would be too sweet to be called "cake" let alone "bread"! I would make this recipe again, but scale the sugar way back next time.

I would have given this 5 stars, but the instructions were goofy. I poured it into a 8"x4" loaf pan and it ended up overflowing in the oven. That being said, the resulting loaf was very tasty though I had to add 20 minutes cooking time to get the loaf baked through.

I'm awfully sorry to give a bad review, especially to a recipe I tried with such high hopes. I gave this two different tries, with a large squash and a few very small young ones. In neither case was this bread anything other than dry and crumbly. I had everyone in my local extended family try this and I ended up with the same reaction from all of them: they didn't like it. I did substitute with applesauce for part of the oil, but there's no way that should have changed things to this degree. For what it's worth, I did reduce the nutmeg down to 1/4 tsp and after that, I thought the spice taste was good. Sorry.

Turned out well, just didn't care for the taste all that much.

Delicious!! I took the advice of other reviewers and used only half the amount of nutmeg called for (which was still quite a bit). I used apple sauce instead of vegetable oil. I may try to spice it up some more next time with raisins and more cinnamon.

This wasn't 5 stars for me, by any means. I used less than half the nutmeg called for, as suggested by other reviewers. I had enough grated squash to make 1 1/2 of this recipe, so I made 2 loaves and 12 muffins. It worked out well that way. I just found these far too sweet. I will make this again, but will definitely use less sugar.

9 x 13 loaf pan. No. Everybody substituting one thing or the other confusing. Follow the recipe.

I've made this recipe twice in the past week, (due to an abundance of summer squash, given to me by a neighbor!) and am falling in love with this delicious baked good. Today I experimented with this recipe, and found the results to be extraordinary! Here's what I did: 2 eggs, 1 Tbs low fat milk, 2 Tbs low fat yogurt, 1/2 c brown sugar, 1/2 c white sugar, 1 1/2 c. flour, 2 tsp Baking Powder, 1 tsp salt, 2 Tbs veg. oil, and cinnamon, nutmeg & vanilla extract to taste. I also used 1/2 zucchini, 1/2 summer squash. It took a LONG time to bake, I would start with an hour at 325, then go from there. Very moist, very rewarding, and very difficult to stop slicing into! ~Cheers!

Very moist with a good texture! I substituted applesauce for half the oil and it worked out great if you're trying to cut back on oil. I feel the flavor is a little bland so next time around I may add in some more seasoning or maybe nuts or a bit of brown sugar. I substituted applesauce for half the oil and it worked out great if you're trying to cut back on oil. As it is, it's wonderful with a just a little cream cheese for a not-overly-sweet snack!

I had made a squash soup that I was not excited with, so I quickly turned it into this bread, which was wonderful! I cut the sugar in half (just used one cup) and it was plenty sweet!

Nice, delicately flavored bread. I made as directed except for decreasing the nutmeg to 1/2 t. and baking in two loaf pans. A great way to use up our bumper crop of summer squash.

I came to this recipe in an unusual way. I was given 2 fairly large spaghetti squash. I found a recipe on AR called Sweet and Easy Spaghetti Squash. I cooked it per the directions, only realizing halfway thru the process that, although I saw the recipe called for brown sugar it wasn't listed in the ingredients list and the quantity wasn't noted. I added some brown sugar, just guessing at an amount. On removing the squash from the oven I tasted it and it was bitter and not at all what I expected. I added more brown sugar and chopped up 2 apples I had on hand and baked for additional time. Still not good. I refrigerated overnight and had a flash of inspiration to use the squash/apple combination in a quick bread. That was what brought me to this recipe. I only used 1 cup of sugar since it already had brown sugar in it. I cut the oil to a quarter of a cup since other reviewers suggested that. Added a half cup applesauce, a half cup Greek yogurt and chopped pecans. I made a streusel topping before baking and baked in 1 9 x 5 pan and 1 8 x 4 pan. Wow, it turned out great and I was able to salvage the failed spaghetti squash and apple dish! Additional note: the spaghetti squash recipe has since been corrected if you are curious to look that one up, the brown sugar is now listed in the ingredients. So, I guess I am really not reviewing this recipe per se since I changed it so much, but it does show how versatile the recipe can be.

I use nutmeg and less cinnamon. This bread is outstanding. What a great way to use up Summer Squash from my garden. I always use applesauce in lieu of most of the oil. So much healthier.

These were so good I ate what was stuck to the pan! I added golden raisins to it as well.

In a word, bland. Surprisingly bland considering how much nutmeg I used! Followed recipe exactly. Sorry to say, I won't be making this again. The search continues.

I made it and then made another by adding 1/2c applesauce and removing 1/2c oil and 1/2c sugar. I also added a crumble topping. Crumble Topping 1/2c Brown Sugar, 1/3c Flour, 2tsp Cinnamon and 2tsp Butter. I put crumble on bottom of pan. Flip out on a cookie sheet when cooked so the crumble stays on better. Very good!

I needed a recipe to use my yellow squash, and I found it. As my German Grandmother used to say, "Vunderbar"

This was a wonderful way to use up the squash in the garden. Soft and almost sweet bread.

Very nice! A bunch of squash was given to us and i had no idea how to use it up so i tried this. I followed the advice and sprinkled the top with br. sugar before it baked and we found it very nice. I told the kids it was coffee cake and they knew no different. I think i will definately put a crumb topping on this next time i have squash to use.

The first time I made this bread I was worried the dough was to dry, but it wasn't! Everyone that I has tasted it LOVES it. GREAT RECIPE!

This bread was perfect AS IS. It's very light, moist and fluffy - not too sweet and I didn't think the nutmeg was overpowering at all as some reviewers thought. The only change that I made was that I baked it in 2 loaf pans and increased the baking time to 55 minutes. My kids, husband and mom LOVED it! Delicious!

This was a big hit at the office and at home! We grew a bunch of summer squash in our garden this summer and didn't know what to do with it all! So I tried this recipe and I'm so glad I did! I followed the recipe exactly as printed with only a few revisions.... I only used 1 tsp of Nutmeg and in the end, I folded 2.25oz Chopped Pecans and 2.25oz of Sliced Almonds with the grated squash. I also used a "bundt cake pan" and it took about 1 hour and 5 minutes to bake. Excellent recipe and I will definately use it again and again!!

This was very good except I think it has alittle too much nutmeg taste. I will make again except maybe only use 1 teaspoon of nutmeg instead of 2. This is a keeper for me.

I shredded the squash and it seemed the pieces were a little large to cook down.......I was right. Mine ended up tasting like sweet bread with chewy chunks of squash. I would say they would have been great if there were not pieces of squash still intact. Make sure to FINELY shred your squash!

OK recipe but not great. I followed the suggestions on sugar and nutmeg and cut back to 1cup and 1/2 teaspn. Also used 1/2 oil and 1/2 applesauce. But the residual flavor is just 'cinnamon', not much else. I'll have to play around with it to get something great.

Loved it! I added chocolate chips and ground flaxseed as well. Kids ate it up!

This is absolutely delicious! I made this to use up some of my summer squash and it tasted fantastic. It's a very moist bread so it tasted great even several days later.

It was moist and delicious but I'm reviwing the ease of directions and overall recipe for its ease in makeing substitutions based on what I had available. I used 2 teaspoons of cinnamon sugar and 1/2 teaspoon of cinnamon as I ran out of cinnamon. 1 cup of white sugar and 1 cup of light brown sugar for less sweet and more flavor. 1/2 cup canola oil and 1/2 cup cinnamon applesauce. Used 1/4 teaspoon nutmeg as most reviews suggest and am glad I did. Also added 1 teaspoon salt.

Bland, bland, bland. Missing salt, maybe? Followed the recipe exactly, but turned out to be a heavy, dense practically tasteless bread. Tried the second batch (made another two loaves) adding less nutmeg and more cinnamon and vanilla. Still BLAND! Going back to my favorite Moms Zucchini recipe from this site. That bread is incredible. Very disappointing as I had high hopes for a great yellow squash bread. :(

This was really great and moist. I added the crumb topping as another reviewer suggested. Also used 1/2 tsp. nutmeg just in case 2 tsp. was to much.

Made this over the weekend to use up an abundance of gifted summer squash. I reduced the sugar to 1.5 cups and did half applesauce, half canola oil. I also used half whole wheat and half ap flour....just a couple of healthier changes. I thought the nutmeg flavor was a little strong, but I'm not a big nutmeg fan. Hubby and kids both loved the bread, so I made again in muffin tins for dd to pack with school lunches in the fall (just froze the finished product). Thank you for sharing a great baked option to use up summer squash.

Used two loaf pans... 3x5 size. Took 55 min. at 325. Used 1/2 tsp. Nutmeg... this was plenty. Good flavor and crunchy crust. Moist..

What an awsome recipe! I used 1/2 cup of applesauce in place of 1/2 cup of the oil which did up the cook time, but WHO CARES! This was so good! My family of 4 finished the WHOLE pan in 2 days! I am going to try adding pecans in my next batch...Thanks for the great recipe!

YUM! Just tasted my first piece, & it is VERY good! It's a little sweeter than I'd like, and I did CUT THE SUGAR to 1 3/4 cups. Next time, I'll use only 1 1/2 cups. I used a scant cup of safflower oil, and I used white whole wheat flour instead of all-purpose. I also cut 24 squares instead of 16. My husband likes it, too, always a good sign. I sure hope it freezes well; it's just the 2 of us! BTW, I used a small "kubota" squash from our CSA share. It looked so tiny, but I had to freeze over 2 cups of shredded after getting the 2 cups for this recipe!

Yay! I was trying to get rid of some summer squash in my fridge that was limp and on it's last leg. I cut the sugar in half, cut the oil in half, and cut the nutmeg in half after reading the reviews. I also used whole wheat pastry flour and added two apples that I turned into applesauce using the "Sarah's applesauce' recipe on this site. I did have to cook it an extra 7 minutes but it turned out great! Thank you!

I loved this recipe. It is a way to use some of the ton of squash I have from my garden. I made it in 4 small loaf pans and froze it. This way I have bread to give as gifts at Christmas or for bake sales. It took longer than 45 minutes to cook the bread -- more like an hour.

I was VERY disappointed with this bread. With all of the rave reviews I followed it to a "t" and the end result was a moist bread with almost ZERO flavor. Sorry, but this is not a recipe I will be repeating.

Very good, moist bread. Never would have thought to use summer squash in a bread recipe, but it works!

My husband and 2-year-old son both liked this bread alot. I used a little less nutmeg and sugar than what the recipe calls for, and will do that again. I also substituted one cup of whole wheat flour for the all-purpose flour. A great way to use that summer squash!

I loved this bread!!! A had a ton of summer squash and this is the only way I could trick my kids into eating it. I made some modifications in the recipe to make it more nutritious.... 1. reduced oil to 3/4 cup 2. reduced nutmeg to 1 tsp and increased cinamon to 3 tsp. 3. Put 1 cup xylitol and 1 cup sugar 4. Added 1/4 cup flax seed 5. Used spelt flour instead of white 6. Subsituted 1/4 cup hemp to replace 1/4 cup of the flour I made it much more nutritious and it was incredibly yummy. No one would ever know that it was relatively healthy.

This was delicious. However, I added some salt as I never saw a recipe that used baking powder and no salt. I also only used 1/4 tsp of nutmeg. I am wondering how the loaf pan would work - it is pictured - and I was tempted to try it but stuck to the 9 x 13 pan. I also used 1 cup of sugar and 1 cup of Splenda ! ...will make this again.

yummy! my kids love it and i can't stop eating it. i did use many of the reviews to substitute things like 1/2 c oil & 8 oz applesauce, 1 c sugar & 1/2 c brown sugar, 1.5 c whole wheat flour & 1/2 c all purpose flour. thanks for all the great suggestions!

This bread was far too sweet for my taste buds and too much clove. Not my favorite at all.

this was a good recipe for using up all that extra squash from your garden! I thought it was good, but it was way too sweet. If you make this, definitely follow the advice of others and cut down on the sugar.

I follwed the previous advice, cut down on the nutmeg, used 1/2c less sugar, 3/4 c applesauce and 1/4 c oil. I used 1 1/2 c whole wheat flour and 1 1/2 c plain all-purpose. I also made a topping with quick cooking oats and brown sugar. My kids have already eaten all but 4 of the muffins and I took them out of the oven an hour ago. This was a great way to sneak some veggies into their "I don't eat that" diets.

very good idea for use of a summer squash. It was just like zuc bread. the only thing i added was mini choc. chips and it worked out well

These recipe was so easy but I add 1 cup of walnuts....it was a hit with my family....and easy way to use up the extra yellow squash....love the taste of nutmeg and cinnamon.....will be making it again over the years....

I divided the recipe into 10 servings instead of 16, and added the seeds from one medium pomegranate. I also cut the sugar way down and added a dash of honey and used only melted butter. Oh so yummy!

I had an overabundance of yellow squash in my garden this year and needed a way to use it up. I have made zucchini bread before but never tried yellow squash in the same way. This recipe was simple to put together. The only change I made was to substitute half the oil for applesauce to cut some calories and fat. Unfortunately the flavor of this cake/bread was really bland. I think it needed salt and something else to bump up the flavor. This would be a good dessert for kids or anyone who doesn't like veggies though. You can't taste the squash at all and because it is yellow and not green like zucchini, you wouldn't know there were veggies in it.

BEST EVER! This is the same as my zucchini bread recipe....so increased cinnamon to 1T and omitted the nutmeg. I was out of vanilla so used 1 t almond extract instead. Used a crumb topping as others suggested. Had a lot of squash so made a double batch which made 24 muffins (400 deg. for 20 Min) and 3 loaves of bread. Added a cup of raisins too. The almond in this is awesome!

This bread is delicious! We had more squash than we could eat, and this was a great way to enjoy our home grown squash!

I made this for work and received several compliments! I made a few adjustments to it though. I replaced most of the oil with applesauce, added lots pf chopped walnuts and dried cranberries, and divided it into two loaf pans, baking it just over an hour.

Like other reviewers, the nutmeg was too strong. I made this again with half the nutmeg and it was better. I also made this in muffin tray the second time and liked it better that way. In the muffin tray, it still took about 35-40 minutes to fully cook through. The reviewer who said 20 minutes was dead wrong. One last thing, I put a crumble topping on the muffins and it made this extra delicious. It's a pretty good starter recipe but needs to be fooled around with - to your liking. Thanks.

My family loved this. I did alter a little by adding choc chips and chopped walnuts. We loved it so much and we have an ever bearing squash plant this year, that I will be making and freezing these yummy loaves for enjoyment throughout the year.

I made this for my family and everybody loved it! I followed the suggestions and used 1/2 cup less sugar and only 1 tsp nutmeg. It was amazing and just the right amount of sweetness. The bread stuck to the sides a little though when I tried to get it out of the bread pan so next time I will grease and then add a little dusting of flour! Such a good use of extra squash!!

So good! Instead of Sugar, I used 1 cup of Sucanat, and I used half the oil and added a half cup of applesauce. I also used whole wheat flour. The batter seemed a little dry (probably because of the whole wheat flour) so I added a little milk. The bread came out so tasty and moist. Will definitely make again.

Salt is what this is missing, I think. Next time I'll try adding about a teaspoon of salt, which is what my favorite zucchini bread recipe calls for. I might also cut the nutmeg in half. I think this is pretty good though, especially hot out of the oven!

Due to friends giving us an abundance of squash, I searched for recipes to use it up quickly and found this one. I halved the recipe and baked it in a normal size loaf pan. To healthy it up a little more, I used coconut oil, evaporated cane juice and whole wheat pastry flour. I made it today and tried a piece and I'm pretty sure I heard angels singing when I tasted it! A really wonderful quick bread and great way to use summer squash. I think the cinnamon and nutmeg are really what sends it over the top! I may make more and freeze to give as gifts during the holidays. Definitely a keeper recipe!!

This recipe was awesome, but be careful don't overmix the batter or it will be heavy, kind of like when you overmix muffins. I froze my summer squash and made this again several weeks later with some of the recommendations and half the mixing and it was wonderful.

Very good

I love this recipe and it is a great way to use summer squash. My husband and kids love it too. My extended family is adding this to our recipe collection. :)

I love this! Someone gave me 2 crookneck squash from their summer garden and I was browsing for something to do with them when I found this recipe to try. This was great, really exceeded my expectations. The 2 squash that I used yielded nearly 3 cups of shred, so I just used that and it worked out fine. This is a lot more sugar than I'd prefer to use, but I used the 2 cups as recommended. The bake time took an hour for me using bread pans lined with foil.

this is a great recipe for an abundance of summer squash. I want to point out that the picture shown is a LOAF of bread whereas the recipe calls for a 9 x 13 baking dish...i decided to triple the recipe (which i dont recommend) and it ended up making 4 loaf pans of bread..the batter is very thick before addition of the squash..i suggest NOT doubling the recipe..it was hard to work the batter.. I cut down on the nutmeg by a lot..more than half and it was plenty..it's very sweet so next time i might cut down on the sugar..and add nuts as some of the other readers suggested. Overall a pretty good recipe though!

this was so much better than I thought it would be. I made it exactly by the recipe. I was kind of worried that the batter was too thick but it turned out perfect! will definitely make again and again.

I switched it around a bit like some of the other reviewers did, and it turned out great. I used 1/2 white and 1/2 brown sugar, 1 Tbsp vanilla, 1/2 c. veg oil + 1/2 c. applesauce, and only 1 tsp nutmeg. I agree with another comment that said they might up the cinnamon next time, it could have used more. I baked them in the large muffin tins, which took 28 minutes to cook. It made 12 big muffins. They turned out nice and moist and had a nice texture. I think they would have been even better with some walnuts or pecans added.

This bread is very good, however, I found the taste of nutmeg a little overwhelming (for my taste). Next time I will reduce the nutmeg to 1tsp. The bread is very moist. I used 1/4 cup of applesauce and 3/4 c oil. I made 5 mini loaves instead of one big one so baking time was reduced to 30-35 minutes. I also added a little cinnamon & sugar on top of each loaf. Over all these are very tasty especially for containing squash.

Yummy! I've only ever made zucchini bread before. I shredded and 'drained' my yellow squash like I would for zucchini, but turns out I didn't need to, there was no liquid. I followed the recipe and the only thing I might do different next time is to reduce the vanilla, maybe a bit less sugar--this is very sweet for a quick bread. I like doing it in a 9x13 because it didn't take as long as a loaf would have to bake. Thank you Unforgetable for the recipe!

Somehow I thought that summer squash would work exactly like zucchini and that this would essentially be just like zucchini bread - but it really was not. I guess I also have found that with zucchini bread, you can "play around" with the amount of zucchini and have a moister or less dense bread. This recipe felt less "forgiving" with the amount of summer squash. Like other reviewers, I thought it was somewhat dry. It also seemed to "dry out" sitting on the counter over the afternoon in a way that zucchini bread does not. All in all, interesting experiment with summer squash bread! I think I'll stick with zucchini, though!

This recipe is excellent. I also have added blueberries and another time raspberries to the bread.

loved it - loved it - loved it!!!

This is by far the best recipe for a bread. It is so light. I made it in two loaf pans and sprinkled some strussel topping. I am going to try it again with 2 cups of wild blueberries instead of the squash. I have been baking for over 30 years and this is the best! Thank you for sharing.

I agree these are really good; I made them with the one stick of melted butter and only 1/4c oil as recommended by another reviewer; Next time I may cut back on the sugar as some have recommended or I will substitute spenda for some of it; I made them into 18 muffins and I will freeze some of them. A great way to use the summer squash!!

VERY tasty!!! Moist and sweet.

I followed everyone's suggestion and used 1 1/2 cups of sugar and half the nutmeg. My husband slathered his with butter and loved it. I went butterless and liked it but thought it was missing something. I think I've decided it's missing a bit of salt and that's why it's so good with the butter on it. It's definately a keeper though