On a fine sunny Saturday morning, I actually rolled out of bed and got dressed early enough in the morning to shop at the farmer’s market before it closed at noon. More than one stall was bursting with summer squash. I took it as a sign and bought some.

What do you so with summer squash?

Most of the time I stir fry summer squash with chicken and whatever vegetables and herbs strike my fancy but I wasn’t feeling the stir fry. Actually I had a feeling for something sweet. The Summer squash quick bread recipe is the answer!

If you need more ideas on what do with a garden bursting with summer squash this bread recipe is as versatile as you need it to be. It is dairy allergy friendly because it uses oil instead of butter and is oh so moist! When I make it for a friend who has an egg allergy, I swap the eggs out for an egg replacer substitute – which makes it a delicious vegan recipe. And sometimes I use the egg replacer to make up for when I don’t have enough eggs in the fridge for the recipe. I’m bumping up the protein content with nuts but you have a nut allergy you can make it nut free. The same goes with raisins. If you don’t like them, don’t include them or switch them out with your favorite dried fruit.

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Delicious and Moist Allergy Free Summer Squash Bread Recipe

You will need the following ingredients:

1 cup of your favorite light tasting vegetable based oil – you can find a variety of cooking and baking oils here

1 Cup of brown sugar

3 Eggs OR the equivalent of 3 eggs using an egg replacer substitute – This is the exact egg and gluten free vegan egg replacer I use

2 Cups of shredded summer squash

1 Tablespoon of vanilla extract – do your taste buds a HUGE favor and us real vanilla extract instead of artificial! The taste is like night and day. You can find real vanilla extract here

3 Cups of flour – you can use white flour like this or whole wheat flour like this if you want a little more nutty taste. I’ve used both. Sometimes I get crazy and use half white and half whole wheat flour. (Truthfully that usually happens when I’m low on either type of flour.) Today I’m using white flour because I’m out of whole wheat.

1 Teaspoon of baking powder – you can find aluminum free baking powder here

1/2 Teaspoon of baking soda - I buy baking soda in bulk here

1 Teaspoon of salt

1 Teaspoon of Cinnamon

Optional:

1 Cup of raisins (buy raisins here) OR your favorite dried fruit such as dried cranberries (buy dried cranberries here)

1 Cup of chopped nuts – I’m using a combination chopped walnuts (you can find baking walnuts here) and pecans(you can find baking pecans here) because – you guessed it – I didn’t have enough walnuts to make a cup

Disclosure: I am including affiliate links for your convenience.

This recipe requires you to combine the wet and dry ingredients in separate mixing bowls before you mix all of the ingredients together. DO NOT SKIP THIS! While you think it would be just as well to toss everything together in a mixing bowl (and less dishes to wash afterwards) it will make much more difficult to thoroughly mix the wet and dry ingredients together and leave unmixed chunks of ingredients in the baked bread – yuck.

You will make a much more delicious loaf of breakfast bread by mixing the dry and wet ingredients separately before combining everything together. I’ve made this recipe both ways and believe the extra dirty dishes are worth mixing the ingredients separately before combining them – honest.

Step by Step How to Bake This Recipe:

1. Thoroughly mix together in a separate bowl the vegetable oil, eggs (or egg replacer,) and brown sugar. It will be easier to get the lumps out of the brown sugar and mix this ingredients completely if you stir these ingredients together before moving on to adding more chunky bits in Step 2. Guess how I know?

2. Add and mix the shredded summer squash and vanilla extract to the oil and brown sugar mixture.

3. In a separate bowl thoroughly mix the rest of the dry ingredients – the flour(s ) baking powder,baking soda, cinnamon and salt - together.

4. Add the dry ingredient mixture from Step 3 to the wet ingredient mixture from Step 2 and thoroughly mix all of the ingredients together.

5. Optional: Add and thoroughly the nuts and/or raisins/dried fruit to the bread batter. Or not. It’s up to you. In fancy baker talk this is called folding.

I will always take the opportunity to use this folding gif whenever possible

6. Prepare your bread pan by coating the inside of the pan with a light coat of either oil or butter and then sprinkling a bit of flour into the pan and tilting the pan to each side until the oil/butter is covered with a light coat of flour. This will keep the finished bread from sticking to the pan after you pull it out of the oven. Since I can’t eat dairy, I’m using the same mild tasting oil I used in the bread recipe (also it was still on the kitchen counter.) I’ve tried using diary free butter to flour a baking pan instead of regular butter and it didn’t work at all. Of course if you can eat dairy (lucky duck!) then you can use real butter instead of oil to flour the pan if you like.

7. Bake the summer squash bread in a 325 degree (F ) oven for 1 hour (yes, really.) If you insert a toothpick or knife into the bread and it comes out clean the bread is done.

8. Let the bread cool. Slice. Eat. And repeat!

Looking for more quick bread baking ideas? Check out the following options – and more! – below!

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