Summer Squash Aplenty Bread

No matter which variety of summer squash you grow (or buy), this simple-to-make bread will taste great and become your most requested quick bread recipe.


  • 3 c. all-purpose flour* or 2 1/2 c. all-purpose flour plus 1/4 c. coconut flour
  • 1 t. salt
  • 1 t. baking soda
  • 1 t. baking powder
  • 3 t. ground cinnamon
  • 1/4 t. ground nutmeg or 1/2 t. ground allspice
  • 3/4 c. – 1 c. brown sugar*
  • 3 lg. eggs
  • 1 c. coconut oil* (extra-virgin preferable)
  • 3 t. vanilla extract
  • 3 c. grated summer squash (any variety)
  • 1 c. chopped, toasted walnuts* (optional)


Summer Squash Aplenty Bread~Not sure what to do with all that squash? Try this bread!


 Summer Squash Aplenty Bread 

Who has more ripe squash sitting on their counter than they know what to do with?

Summer Squash Aplenty Bread---Who has more squash sitting ripe on their counter and haven't a clue what to do with it all? Try this delicious bread!
Tatume summer squash

Who can’t quite convince their family to eat it one more time this week?

Me!!! {hand raised high in the air}


Maybe you too?


Well, lucky for us this moist and tasty squash bread is perfect for using up some of our excess. Whether for breakfast, lunch, or in-between snack time, your family will come back for more.

This bread makes for an awesome and healthy dessert, as well.

Dress it up with a drizzle of chocolate sauce and a dollop of whipped cream, and you’ve got yourself a winner.


Extra-Virgin Coconut oil  is my new-found favorite oil for cooking and baking. It is a super energy food, that promotes a healthy brain, strong heart, and is easy on the digestive tract. Because it speeds up your metabolism, it’s purported to aid in weight loss too. What’s not to love? And it’s, oh, so yummy!

Coconut oil is solid at 76° or cooler. My kitchen in summer is warm, so my coconut oil is clear and liquid. Spring and fall, coconut oil is white, semi-solid and easy to measure. But in the colder months, my coconut oil solidifies, becoming hard, and if I want to incorporate it into a batter, I must heat it up first.

Summer Squash Aplenty Bread~Not sure what to do with all that squash? Try this bread!
Extra Virgin Coconut Oil (semi-solid)

For this recipe, if your coconut oil is semi-solid or solid, you will need to heat it up first, then allow it to cool somewhat before mixing it into the egg mixture.


Preheat oven to 350°.

Toast walnuts in a small skillet until little brown spots appear and you can begin to smell the lovely aroma.

Summer Squash Aplenty Bread~Gotmore squash than you know what to do with? Try this delicious bread!
Toasting walnuts on the stove top

Slide the nuts onto a paper plate to cool. Finely chop them in a food processor* or hand-crank nut chopper*.

In a food processor or a flat grater over a bowl, grate your washed and trimmed squash. If your squash are very large or wide (like my Tatume squash here), you may have to cut them in half lengthwise for easier grating. (If you notice very large seeds, you can scoop them out with a small spoon, if you wish, and discard.) Set bowl aside.

Summer Squash Aplenty Bread~Not sure what to do with all that squash? Try this bread!

In a large mixing bowl, measure all the dry ingredients together and mix thoroughly.

Summer Squash Aplenty Bread~Not sure what to do with all that squash? Try this bread!
Dry ingredients: flour, brown sugar, salt, baking soda, baking powder, cinnamon, and nutmeg. (Kitchen chicken looking on).

In a medium bowl, whisk the eggs and vanilla. Pour in the coconut oil and blend together. Add the shredded squash and mix together with a spatula.

Summer Squash Aplenty Bread~Not sure what to do with all that squash? Try this bread!
Wet ingredients: eggs, oil, vanilla (top); Shredded squash added to wet ingredients (bottom) 

Scrape the squash/egg mixture into the dry ingredients and begin stirring and folding the two together. Continue stirring until there are no longer any dry pockets of flour left. Finally, mix in your finely chopped walnuts.

Summer Squash Aplenty Bread~Not sure what to do with all that squash? Try this bread!
Mix in the nuts after everything else

You are now ready to fill two greased 9×5 or 8×4 inch loaf pans*.

Bake for 50 minutes to an hour until golden brown and a toothpick inserted into the center comes out clean. Let cool on a wire rack for 10 minutes, then remove.

Summer Squash Aplenty Bread~Not sure what to do with all that squash? Try this bread!

Warm Summer Squash Aplenty Bread with a bit of butter is a delightful treat. Toasted, and spread with a honey and butter mixture even better.

Once completely cooled, the second loaf can be tightly wrapped in plastic wrap and frozen for weeks. I’m sure the first loaf has disappeared by now. {wink}

Summer Squash Aplenty Bread~Not sure what to do with all that squash? Try this bread!

If you don’t have*

  • all-purpose flour: you can use just about any flour you want, it just changes the density of the final product. Whole-wheat flour or white whole-wheat are my go-to choices for everyday baking, but for this bread, I wanted a lighter crumb. Adding some coconut flour is also a great way to add more fiber (and flavor!) to your bread. You can substitute part of the all-purpose flour with almond, or oat flour, too, if you’d like.
  • brown sugarwhite sugar lacks the flavor of brown, but will work in a pinch. But a better substitute would be coconut sugar or honey. If you choose honey, use a quarter cup less. And lower the oven temperature by twenty-five degrees to 325° as products made with honey brown faster.
  • coconut oil: a mixture of melted butter and olive oil would be a fine substitute.
  • walnuts: you can use pecans or chopped, sliced almonds.
  • a food-processor: never fear-neither do I! I live without most common kitchen equipment due to living off-grid, so I’ve had to come up with many alternative ways to get things done.
  • hand-crank nut chopper: for finely chopped nuts, put them in a large zip-type bag and pound them using a small hammer or a large wooden spoon. You could even try wielding a small saucepan. For coarsely chopped nuts, a chef’s knife on the same paper plate you used to cool them works great.
  • loaf pans: use two round 8″or 9″ cake pans or one 13×9 inch cake pan, but reduce the baking time to 35-40 minutes.


I hope you love Summer Squash Aplenty Bread as much as my husband and kids do. Let me know how it turns out and if you have any questions.

See you next time for another Red Apron Recipe.

(If you missed the previous ones, you can find a list on my Red Apron Recipes page).

I thank God for the opportunity to share my favorite family recipes with you. 




I’d love to have you join me in the kitchen!


Abiding in the Vine,




I have linked this post to one of these fine Blog Hops.

The post “Summer Squash Aplenty Bread” was first published on Desert Rain.


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