UACES Facebook Summer Squash Bread
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Summer Squash Bread

by Arkansas SNAP-Ed Staff - July 20, 2021

This sweet quick bread makes enough for a crowd. By then end of cooking, you’ll have a loaf for you and a friend. If raisins aren’t to your liking, try dried cranberries or cherries.

Serves 20

  • 3 eggs                                                
  • 1 ½ cup sugar                                   
  • ½ cup vegetable oil                          
  • 3 cups zucchini (or squash), grated            
  • 2 teaspoons vanilla                          
  • 1 ½ cups flour
  • 1 ½ cups whole wheat flour
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon baking powder
  • ½ cup raisins (optional)
  1. Preheat oven to 325 °F and lightly grease and flour two 9x5 loaf pans.
  2. In a large mixing bowl, beat eggs lightly. Add sugar, oil, zucchini, and vanilla and mix well.
  3. In a separate bowl, measure dry ingredients and stir to combine. Add raisins if desired.
  4. Add dry ingredients to the egg mixture. Stir just until all ingredients are moistened.
  5. Spoon evenly into two loaf pans.
  6. Bake at 325 °F for 50 minutes. Test for doneness by inserting a toothpick in the center. (Toothpick should come out clean.)
  7. Allow loaves to cool 5 to 10 minutes, then turn out onto a cooling rack. Slice and serve warm.

Calories 187
Fat 6g
Protein 3g
Fiber 1g
Sodium 254mg
Carbohydrate 30g