*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.
This was an excellent (melt in your mouth) recipe. However, I replaced most of the oil with apple sauce. This also allowed me to cut back on the sugar by 1/2 cup. I had to cook it longer also because of the apple sauce.
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.
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.
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