24+ Irresistible Summer Squash Bread Recipes to Bake Your Way Through the Season

When summer gardens overflow with zucchini and yellow squash, it’s time to turn those vibrant veggies into something truly delicious—summer squash bread!

Whether you’re a fan of sweet loaves, savory slices, or spiced seasonal treats, summer squash brings a soft texture and natural moisture that transforms every loaf into something special.

From bright citrus-infused options like Lemon Poppy Seed Squash Bread to cozy flavors like Pumpkin Spice Squash Bread, this collection of 24+ summer squash bread recipes has something for everyone.

These recipes are perfect for using up surplus squash and make fantastic breakfast treats, afternoon snacks, or even edible gifts.

No matter your baking level, these recipes are easy to follow and packed with fresh flavor.

So grab those garden-fresh squash and preheat the oven—it’s time to bake your way through summer’s bounty!

24+ Irresistible Summer Squash Bread Recipes to Bake Your Way Through the Season

Summer squash isn’t just for stir-fries and casseroles—it’s a baking superstar!

With these 24+ irresistible squash bread recipes, you can enjoy the garden’s abundance in countless flavorful ways.

From sweet to savory, fruity to nutty, each loaf offers a unique twist on a classic quick bread.

Whether you’re baking for a picnic, brunch, or just because, these breads are a creative and tasty way to showcase one of summer’s most versatile veggies.

So, whether you’re using zucchini, yellow squash, or a mix of both, let these recipes inspire your next baking adventure.

Lemon Zucchini Summer Bread

This moist and zesty quick bread is a delightful way to use up fresh zucchini. With bright lemon notes and a tender crumb, it’s perfect for brunches, afternoon tea, or a light summer dessert.

The fresh citrus flavor balances the natural sweetness of the squash, creating a refreshing and satisfying bite.

Ingredients:

• 1 1/2 cups grated zucchini (no need to peel)
• 2 cups all-purpose flour
• 1/2 tsp salt
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 cup unsalted butter, melted
• 1/2 cup sugar
• 1/4 cup brown sugar
• 2 eggs
• 1/2 cup Greek yogurt or sour cream
• 2 tbsp lemon juice
• Zest of 1 lemon
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the flour, salt, baking powder, and baking soda.
3. In a large bowl, whisk melted butter, sugar, and brown sugar until combined. Add eggs, yogurt, lemon juice, zest, and vanilla. Mix until smooth.
4. Stir in grated zucchini.
5. Gently fold the dry ingredients into the wet mixture until just combined.
6. Pour into the loaf pan and smooth the top.
7. Bake for 50–55 minutes or until a toothpick comes out clean.
8. Cool in the pan for 10 minutes, then transfer to a wire rack.

This bread is a burst of summer flavor in every slice. The lemon adds a lively brightness while the zucchini keeps it tender and moist.

It’s just sweet enough to satisfy without being heavy—ideal for warm weather snacking or entertaining guests.

Savory Herbed Yellow Squash Bread

This hearty and aromatic bread is a savory take on summer squash baking.

With garlic, cheese, and fresh herbs, it pairs beautifully with soups, salads, or served warm with butter. It’s a creative twist for those who prefer their squash bread without the sweetness.

Ingredients:

• 1 1/2 cups grated yellow summer squash
• 2 cups all-purpose flour
• 1 tbsp sugar
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 cloves garlic, minced
• 1/4 cup chopped fresh basil or parsley
• 1/2 cup shredded cheddar or Parmesan cheese
• 2 eggs
• 1/2 cup milk
• 1/3 cup olive oil

Instructions:

1. Preheat oven to 350°F (175°C). Grease a standard loaf pan.
2. In a large bowl, mix flour, sugar, baking powder, baking soda, salt, and pepper.
3. Stir in grated squash, garlic, herbs, and cheese.
4. In a separate bowl, whisk eggs, milk, and olive oil.
5. Pour wet ingredients into dry and stir until just combined.
6. Transfer to loaf pan and smooth the top.
7. Bake for 45–50 minutes, until golden brown and a toothpick comes out clean.
8. Cool in pan for 10 minutes before removing to a wire rack.

This bread brings rustic charm and rich flavor to your table.

The herbs and cheese complement the mild squash perfectly, making this a versatile loaf that feels at home at brunch, dinner, or as an appetizer.

Cinnamon Swirl Summer Squash Bread

Combining the best of a coffee cake and a veggie bread, this recipe features a warm cinnamon swirl and a soft crumb thanks to grated summer squash.

It’s a sweet, cozy treat that feels indulgent while sneaking in a healthy ingredient.

Ingredients:

• 1 1/2 cups grated zucchini or yellow squash
• 2 cups all-purpose flour
• 1/2 tsp salt
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 2 eggs
• 1/2 cup vegetable oil
• 3/4 cup sugar
• 1/4 cup brown sugar
• 1 tsp vanilla extract
• 1/3 cup milk

For Cinnamon Swirl:

• 1/4 cup brown sugar
• 1 tsp cinnamon

Instructions:

1. Preheat oven to 350°F (175°C). Grease a loaf pan.
2. In a bowl, mix flour, salt, baking powder, baking soda, cinnamon, and nutmeg.
3. In another bowl, whisk eggs, oil, sugars, vanilla, and milk.
4. Stir in grated squash.
5. Combine wet and dry ingredients until just mixed.
6. Pour half the batter into the pan. Sprinkle cinnamon swirl mix evenly.
7. Add the rest of the batter on top and swirl gently with a knife.
8. Bake for 50–55 minutes or until a tester comes out clean.
9. Cool in the pan for 10 minutes, then transfer to a wire rack.

This swirl bread is the perfect balance of cozy spices and light texture.

The squash gives it moisture without an overpowering taste, and the cinnamon ripple adds a nostalgic, comforting flavor that’s sure to please.

Banana and Squash Breakfast Bread

This moist and naturally sweet breakfast bread combines the best of both worlds: the tropical sweetness of ripe bananas and the subtle flavor of summer squash.

It’s a great way to sneak in some veggies while satisfying your morning cravings. Perfect for a quick breakfast or an on-the-go snack!

Ingredients:

• 1 cup mashed ripe bananas (about 2 medium bananas)
• 1 cup grated zucchini or yellow squash
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 cup sugar
• 1/4 cup brown sugar
• 2 eggs
• 1/4 cup unsalted butter, melted
• 1/4 cup milk
• 1 tsp vanilla extract
• 1/2 cup chopped walnuts or chocolate chips (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
3. In a separate bowl, combine mashed bananas, grated squash, sugars, eggs, butter, milk, and vanilla.
4. Fold the wet ingredients into the dry ingredients until just combined.
5. If desired, stir in chopped walnuts or chocolate chips.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 55–60 minutes, or until a toothpick comes out clean.
8. Let cool in the pan for 10 minutes before transferring to a wire rack.

This bread is a hearty and flavorful way to start your day.

The banana adds a natural sweetness, while the squash keeps the bread moist and soft. It’s perfect with a cup of coffee or tea for a comforting breakfast or snack.

Maple Pecan Squash Bread

For a more indulgent yet comforting bread, this maple pecan squash loaf combines the richness of maple syrup with the nutty crunch of toasted pecans.

The squash keeps the bread light and moist, and the maple syrup adds a warm, caramel-like flavor. It’s a perfect fall-ish twist on a summer squash bread!

Ingredients:

• 1 1/2 cups grated yellow summer squash
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp cinnamon
• 1/2 cup brown sugar
• 1/2 cup maple syrup
• 2 eggs
• 1/4 cup vegetable oil
• 1 tsp vanilla extract
• 1/2 cup chopped pecans, toasted
• 1/4 cup milk

Instructions:

1. Preheat oven to 350°F (175°C). Grease a loaf pan.
2. In a medium bowl, combine flour, baking powder, baking soda, salt, and cinnamon.
3. In a large bowl, whisk together brown sugar, maple syrup, eggs, oil, vanilla, and milk.
4. Stir in grated squash and fold in the dry ingredients until combined.
5. Gently fold in the toasted pecans.
6. Pour the batter into the loaf pan and smooth the top.
7. Bake for 50–55 minutes, or until a toothpick comes out clean.
8. Allow to cool in the pan for 10 minutes before transferring to a wire rack.

This bread offers a decadent yet wholesome treat, with the maple syrup adding sweetness and the pecans giving a satisfying crunch.

Perfect for a cozy afternoon snack or to enjoy with a scoop of ice cream for dessert!

Chocolate Chip Zucchini Squash Bread

For those who love a rich, indulgent bread that still hides a veggie or two, this chocolate chip zucchini bread is a dream come true.

Packed with gooey chocolate chips, it’s a great way to make the most of your summer squash while satisfying your sweet tooth.

Ingredients:

• 1 1/2 cups grated zucchini or yellow squash
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 tsp cinnamon
• 1 cup sugar
• 1/2 cup brown sugar
• 2 eggs
• 1/2 cup vegetable oil
• 1 tsp vanilla extract
• 1 1/2 cups semisweet chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
3. In a large bowl, beat together both sugars, eggs, oil, and vanilla until smooth.
4. Stir in the grated squash.
5. Fold in the dry ingredients until just combined.
6. Gently fold in the chocolate chips.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 55–60 minutes, or until a toothpick comes out clean.
9. Cool in the pan for 10 minutes, then transfer to a wire rack.

This sweet treat is a chocolate lover’s dream, with the zucchini adding moisture without interfering with the decadent flavor.

It’s perfect for breakfast, dessert, or just as an afternoon snack with a glass of milk.

Carrot and Squash Spice Bread

This spiced bread combines the earthiness of summer squash with the sweetness of carrots, creating a rich, tender loaf that’s perfect for autumn-inspired brunches or a cozy snack.

Cinnamon, ginger, and nutmeg give this bread its warm and inviting flavor.

Ingredients:

• 1 cup grated zucchini or yellow squash
• 1 cup grated carrots
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp ginger
• 1/2 tsp nutmeg
• 1/4 tsp salt
• 1/2 cup sugar
• 1/4 cup brown sugar
• 2 eggs
• 1/2 cup vegetable oil
• 1 tsp vanilla extract
• 1/4 cup walnuts or raisins (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Grease a loaf pan.
2. In a medium bowl, combine flour, baking soda, cinnamon, ginger, nutmeg, and salt.
3. In a large bowl, whisk together sugars, eggs, oil, and vanilla until smooth.
4. Stir in grated squash and carrots.
5. Fold the dry ingredients into the wet ingredients until just combined.
6. If desired, fold in walnuts or raisins.
7. Pour the batter into the loaf pan and smooth the top.
8. Bake for 55–60 minutes, or until a toothpick comes out clean.
9. Let cool in the pan for 10 minutes, then transfer to a wire rack.

This spiced loaf has the perfect balance of sweetness and warmth, with the squash and carrots ensuring a soft, moist texture.

The spices are fragrant and comforting, making it an ideal bread for cooler days, paired with a cup of tea or coffee.

Coconut Lime Summer Squash Bread

The tropical combination of coconut and lime makes this summer squash bread a fresh and vibrant treat.

With shredded coconut folded into the batter and lime zest adding a zesty punch, this loaf is a sunny slice of tropical paradise, perfect for summer mornings.

Ingredients:

• 1 1/2 cups grated zucchini or yellow squash
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup sugar
• 1/2 cup shredded coconut
• 2 eggs
• 1/2 cup vegetable oil
• 1/4 cup lime juice
• Zest of 1 lime
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Grease a loaf pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, beat together sugar, eggs, oil, lime juice, lime zest, and vanilla extract.
4. Stir in the grated squash and shredded coconut.
5. Fold the dry ingredients into the wet ingredients until just combined.
6. Pour the batter into the loaf pan and smooth the top.
7. Bake for 50–55 minutes, or until a toothpick comes out clean.
8. Let cool in the pan for 10 minutes, then transfer to a wire rack.

This bright and refreshing bread has the perfect balance of coconut’s natural sweetness and the tangy kick of lime.

The addition of summer squash keeps the bread moist and light, making it an ideal treat for a summer breakfast or snack.

Almond Joy Squash Bread

For a chocolate lover’s dream bread, this Almond Joy-inspired squash bread takes the classic candy bar combination of chocolate, coconut, and almonds and turns it into a delicious loaf.

This rich and indulgent bread is a great way to satisfy your sweet tooth with a touch of nutritious summer squash.

Ingredients:

• 1 1/2 cups grated zucchini or yellow squash
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1/2 cup unsweetened cocoa powder
• 2 eggs
• 1/2 cup vegetable oil
• 1 tsp vanilla extract
• 1/4 cup chopped almonds
• 1/2 cup shredded coconut
• 1/2 cup semisweet chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C). Grease a loaf pan.
2. In a medium bowl, combine flour, baking powder, baking soda, salt, and cocoa powder.
3. In a large bowl, whisk together both sugars, eggs, oil, and vanilla until smooth.
4. Stir in grated squash, almonds, shredded coconut, and chocolate chips.
5. Fold the dry ingredients into the wet mixture until just combined.
6. Pour the batter into the loaf pan and smooth the top.
7. Bake for 55–60 minutes, or until a toothpick comes out clean.
8. Let cool in the pan for 10 minutes, then transfer to a wire rack.

This indulgent bread brings the flavors of an Almond Joy candy bar to life in the form of a moist, decadent loaf.

The squash helps keep it tender and light, while the chocolate, coconut, and almonds make it rich and satisfying. Perfect for dessert or as a treat to share with friends and family!

Pineapple Coconut Summer Squash Bread

This tropical-inspired bread is packed with the sweetness of pineapple, the richness of coconut, and the moistness of summer squash.

With a hint of vanilla and a light crumb, it’s perfect for summer picnics, brunches, or any time you need a refreshing and flavorful treat.

Ingredients:

• 1 1/2 cups grated zucchini or yellow squash
• 1 cup crushed pineapple, drained
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 cup sugar
• 1/2 cup shredded coconut
• 2 eggs
• 1/4 cup vegetable oil
• 1 tsp vanilla extract
• 1/4 cup chopped walnuts or macadamia nuts (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
3. In a large bowl, mix together eggs, sugar, oil, vanilla extract, and pineapple.
4. Stir in grated squash and shredded coconut.
5. Add the dry ingredients to the wet ingredients, mixing until just combined.
6. If desired, fold in nuts for extra texture.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool in the pan for 10 minutes, then transfer to a wire rack.

This tropical bread has a lovely blend of sweetness from the pineapple, the richness of coconut, and the moisture from the squash.

It’s like a vacation in a loaf, and perfect for warm summer mornings or as an exotic treat at any time of the day.

Peach and Squash Summer Bread

Fresh, juicy peaches meet the tender texture of summer squash in this vibrant and flavorful bread.

A little cinnamon and nutmeg bring out the depth of the peaches, while the squash keeps the bread light and moist. It’s a perfect way to enjoy summer fruits and veggies in a delicious loaf.

Ingredients:

• 1 1/2 cups grated zucchini or yellow squash
• 2 medium peaches, peeled and diced
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 cup sugar
• 1/4 cup brown sugar
• 2 eggs
• 1/4 cup vegetable oil
• 1 tsp vanilla extract
• 1/4 cup chopped pecans (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Grease a loaf pan.
2. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, and nutmeg.
3. In a large bowl, beat together sugar, brown sugar, eggs, oil, and vanilla extract.
4. Stir in the grated squash and diced peaches.
5. Add the dry ingredients to the wet ingredients, mixing until just combined.
6. If desired, fold in chopped pecans for added crunch.
7. Pour the batter into the loaf pan and smooth the top.
8. Bake for 50–55 minutes, or until a toothpick comes out clean.
9. Let cool in the pan for 10 minutes before transferring to a wire rack.

This bread is a celebration of summer’s juiciest fruits, with the peaches lending a sweet, aromatic flavor that pairs wonderfully with the squash.

It’s the perfect treat for a summer picnic or to enjoy with a cup of iced tea.

Spiced Pumpkin Squash Bread

A perfect blend of fall flavors meets summer squash in this wonderfully spiced bread. With pumpkin puree, cinnamon, ginger, and a hint of clove, this loaf is both comforting and aromatic.

The addition of summer squash makes the bread incredibly moist and adds a touch of freshness.

Ingredients:

• 1 1/2 cups grated zucchini or yellow squash
• 1/2 cup canned pumpkin puree
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 1/2 tsp cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/2 cup sugar
• 1/4 cup brown sugar
• 2 eggs
• 1/2 cup vegetable oil
• 1 tsp vanilla extract
• 1/4 cup chopped pecans or walnuts (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Grease a loaf pan.
2. In a medium bowl, combine flour, baking soda, baking powder, salt, cinnamon, ginger, and cloves.
3. In a large bowl, whisk together the sugars, eggs, oil, pumpkin puree, and vanilla extract until smooth.
4. Stir in grated squash.
5. Add the dry ingredients to the wet ingredients and mix until just combined.
6. If desired, fold in chopped nuts for a little extra crunch.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 55–60 minutes, or until a toothpick comes out clean.
9. Cool in the pan for 10 minutes before transferring to a wire rack.

This rich, spiced bread is perfect for the transition between summer and fall.

The pumpkin and spices give it a warm, comforting flavor, while the squash keeps it light and moist. It’s a great way to enjoy the flavors of autumn even when the weather is still warm!

Chocolate Banana Squash Bread

This rich and indulgent bread combines the sweetness of ripe bananas with the deep flavor of chocolate and the moisture of summer squash.

The chocolate chips melt into the loaf, creating pockets of gooey goodness, while the squash keeps it moist and tender. A perfect dessert or snack for chocolate lovers.

Ingredients:

• 1 1/2 cups grated zucchini or yellow squash
• 2 ripe bananas, mashed
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/4 cup unsweetened cocoa powder
• 1/2 cup sugar
• 1/2 cup brown sugar
• 2 eggs
• 1/4 cup vegetable oil
• 1 tsp vanilla extract
• 1/2 cup semisweet chocolate chips
• 1/4 cup chopped walnuts (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Grease a loaf pan.
2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cocoa powder.
3. In a large bowl, beat together mashed bananas, sugar, brown sugar, eggs, oil, and vanilla extract until smooth.
4. Stir in grated squash and mix well.
5. Add the dry ingredients to the wet ingredients, stirring until just combined.
6. Fold in chocolate chips and chopped walnuts, if using.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 55–60 minutes, or until a toothpick comes out clean.
9. Let cool in the pan for 10 minutes before transferring to a wire rack.

This bread is a chocolate lover’s dream with a subtle banana flavor, and the zucchini adds moisture without altering the taste.

The combination of chocolate chips and walnuts gives it a satisfying texture and richness that makes it a perfect treat.

Cranberry Orange Squash Bread

This vibrant and tangy bread is a refreshing combination of tart cranberries, zesty orange, and moist summer squash.

The sweetness from the squash balances the tartness of the cranberries, while the fresh orange zest gives the loaf a citrusy kick. It’s perfect for breakfast or as an afternoon snack.

Ingredients:

• 1 1/2 cups grated zucchini or yellow squash
• 1 cup fresh or frozen cranberries, chopped
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 cup sugar
• 1/4 cup brown sugar
• 2 eggs
• 1/4 cup vegetable oil
• 1/4 cup fresh orange juice
• Zest of 1 orange
• 1 tsp vanilla extract
• 1/2 cup chopped pecans or walnuts (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Grease a loaf pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
3. In a large bowl, whisk together sugar, brown sugar, eggs, oil, orange juice, orange zest, and vanilla extract until smooth.
4. Stir in grated squash and chopped cranberries.
5. Add the dry ingredients to the wet ingredients and mix until just combined.
6. If desired, fold in chopped pecans or walnuts for extra texture.
7. Pour the batter into the loaf pan and smooth the top.
8. Bake for 50–55 minutes, or until a toothpick comes out clean.
9. Cool in the pan for 10 minutes before transferring to a wire rack.

This bread offers a wonderful burst of citrus and berry flavors with the squash keeping it light and moist.

The cranberries provide a tangy contrast to the sweetness of the loaf, and the orange zest brings a refreshing twist. It’s perfect for a cozy breakfast or a festive brunch.

Sweet Potato Squash Bread

This hearty and sweet bread combines the richness of sweet potatoes with the moistness of summer squash. A hint of cinnamon, nutmeg, and vanilla make this loaf a comforting fall-inspired treat, but the squash keeps it light enough for summer.

The perfect way to enjoy seasonal flavors in a healthy, delicious bread.

Ingredients:

• 1 1/2 cups grated zucchini or yellow squash
• 1/2 cup mashed sweet potato (about 1 medium sweet potato)
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 cup sugar
• 1/4 cup brown sugar
• 2 eggs
• 1/4 cup vegetable oil
• 1 tsp vanilla extract
• 1/4 cup chopped pecans or walnuts (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Grease a loaf pan.
2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. In a large bowl, whisk together the sugars, eggs, oil, mashed sweet potato, and vanilla extract until smooth.
4. Stir in grated squash and mix until well incorporated.
5. Add the dry ingredients to the wet ingredients, mixing until just combined.
6. If desired, fold in chopped nuts for added texture.
7. Pour the batter into the loaf pan and smooth the top.
8. Bake for 50–55 minutes, or until a toothpick comes out clean.
9. Cool in the pan for 10 minutes before transferring to a wire rack.

This sweet potato squash bread has the perfect balance of spiced warmth and natural sweetness.

The addition of sweet potato adds a creamy richness, while the squash keeps the loaf light and moist. It’s perfect for a comforting snack, breakfast, or even as a gift!

Lemon Poppy Seed Summer Squash Bread

This bright and refreshing bread brings together the tanginess of lemon and the crunch of poppy seeds, balanced perfectly with the moisture from summer squash.

The lemon zest adds an aromatic, citrusy flair, while the poppy seeds provide a delightful texture. It’s a wonderful, light bread to enjoy with a cup of tea on a sunny afternoon.

Ingredients:

• 1 1/2 cups grated zucchini or yellow squash
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp vanilla extract
• Zest of 2 lemons
• 1/2 cup sugar
• 1/4 cup brown sugar
• 2 eggs
• 1/4 cup vegetable oil
• 1/4 cup lemon juice
• 1 1/2 tbsp poppy seeds

Instructions:

1. Preheat oven to 350°F (175°C). Grease a loaf pan.
2. In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
3. In a large bowl, whisk together eggs, sugar, brown sugar, oil, vanilla extract, lemon juice, and lemon zest.
4. Stir in grated squash and poppy seeds.
5. Add the dry ingredients to the wet ingredients, stirring until just combined.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50–55 minutes, or until a toothpick comes out clean.
8. Let cool in the pan for 10 minutes before transferring to a wire rack.

This zesty bread combines the natural freshness of lemon with the subtle crunch of poppy seeds.

The squash adds moisture without overpowering the bright, tangy flavor of the lemon, making it a perfectly balanced and light treat.

Maple Walnut Summer Squash Bread

The rich sweetness of maple syrup pairs beautifully with the crunch of walnuts in this tender and flavorful bread. The summer squash keeps the loaf moist, while the maple syrup gives it a warm, comforting flavor.

This bread is perfect for enjoying with a morning coffee or as a snack during the day.

Ingredients:

• 1 1/2 cups grated zucchini or yellow squash
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 cup maple syrup
• 1/4 cup brown sugar
• 2 eggs
• 1/4 cup vegetable oil
• 1 tsp vanilla extract
• 1/2 cup chopped walnuts

Instructions:

1. Preheat oven to 350°F (175°C). Grease a loaf pan.
2. In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a large bowl, whisk together maple syrup, brown sugar, eggs, oil, and vanilla extract until smooth.
4. Stir in grated squash and chopped walnuts.
5. Add the dry ingredients to the wet ingredients and mix until just combined.
6. Pour the batter into the loaf pan and smooth the top.
7. Bake for 50–55 minutes, or until a toothpick comes out clean.
8. Let cool in the pan for 10 minutes before transferring to a wire rack.

This comforting bread is rich with the flavors of maple and walnuts, providing a nice balance of sweetness and texture.

The squash ensures that the loaf stays moist, while the walnuts add a delicious crunch.

Almond Butter Squash Bread

This nutty and hearty bread combines the richness of almond butter with the moisture of summer squash.

The almond butter adds a deep, slightly earthy flavor that complements the delicate sweetness of the squash. It’s an excellent option for breakfast or as a snack, offering both flavor and a good dose of protein.

Ingredients:

• 1 1/2 cups grated zucchini or yellow squash
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1/2 cup almond butter (smooth or crunchy)
• 1/4 cup honey
• 2 eggs
• 1/4 cup vegetable oil
• 1 tsp vanilla extract
• 1/2 cup chopped almonds (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Grease a loaf pan.
2. In a medium bowl, combine flour, baking soda, baking powder, salt, and cinnamon.
3. In a large bowl, whisk together almond butter, honey, eggs, oil, and vanilla extract until smooth.
4. Stir in grated squash and mix well.
5. Add the dry ingredients to the wet ingredients and stir until just combined.
6. If desired, fold in chopped almonds for extra crunch.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 55–60 minutes, or until a toothpick comes out clean.
9. Let cool in the pan for 10 minutes before transferring to a wire rack.

This almond butter squash bread is full of flavor, with the nutty richness of almond butter and the natural sweetness of the squash.

It’s perfect for anyone looking for a heartier bread with a bit of protein, and it’s sure to become a favorite for any almond butter lover!

Coconut Lime Summer Squash Bread

This tropical-inspired bread is a refreshing combination of coconut and lime, with the squash adding a moist texture.

The coconut gives a lovely sweetness, and the lime provides a zesty kick, making this bread an ideal treat for summer gatherings or a sunny morning breakfast.

Ingredients:

• 1 1/2 cups grated zucchini or yellow squash
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup sugar
• 1/4 cup brown sugar
• 2 eggs
• 1/4 cup vegetable oil
• 1/2 cup unsweetened shredded coconut
• Zest of 2 limes
• 1/4 cup fresh lime juice
• 1 tsp vanilla extract
• 1/4 cup chopped unsweetened coconut flakes for topping (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Grease a loaf pan.
2. In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
3. In a large bowl, beat together sugar, brown sugar, eggs, oil, lime juice, vanilla extract, and lime zest until smooth.
4. Stir in grated squash and shredded coconut.
5. Add the dry ingredients to the wet ingredients, mixing until just combined.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. If desired, sprinkle chopped coconut flakes on top for a bit of texture.
8. Bake for 50–55 minutes, or until a toothpick comes out clean.
9. Let cool in the pan for 10 minutes before transferring to a wire rack.

This tropical bread is full of refreshing lime and coconut flavors, with a moist crumb thanks to the squash.

It’s the perfect summer treat that brings a burst of sunshine to any occasion!

Chai Spiced Summer Squash Bread

With warm, comforting spices like cinnamon, cardamom, and ginger, this chai-inspired bread is an aromatic delight.

The summer squash adds moisture and texture, creating a tender loaf that pairs perfectly with a cup of tea. The rich spices make it an excellent choice for a cozy afternoon snack or a warming breakfast.

Ingredients:

• 1 1/2 cups grated zucchini or yellow squash
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground cardamom
• 1/4 tsp ground ginger
• 1/4 tsp ground cloves
• 1/2 cup sugar
• 1/4 cup brown sugar
• 2 eggs
• 1/4 cup vegetable oil
• 1 tsp vanilla extract
• 1/4 cup milk (dairy or non-dairy)

Instructions:

1. Preheat oven to 350°F (175°C). Grease a loaf pan.
2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, cardamom, ginger, and cloves.
3. In a large bowl, whisk together sugar, brown sugar, eggs, oil, vanilla extract, and milk.
4. Stir in grated squash and mix well.
5. Add the dry ingredients to the wet ingredients, stirring until just combined.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 55–60 minutes, or until a toothpick comes out clean.
8. Let cool in the pan for 10 minutes before transferring to a wire rack.

This chai spiced bread has the perfect balance of warmth and sweetness, with the squash ensuring the loaf stays soft and moist.

The fragrant spices make it feel like a cozy treat for chilly mornings or a comforting afternoon break.

Blueberry Lemon Squash Bread

Bursting with fresh blueberries and the zing of lemon, this summer squash bread is a sweet and tangy treat.

The squash keeps the loaf soft and moist, while the blueberries provide juicy pockets of sweetness throughout. The bright citrus notes from the lemon make it an incredibly refreshing snack or dessert.

Ingredients:

• 1 1/2 cups grated zucchini or yellow squash
• 1 1/2 cups fresh blueberries
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 tsp lemon zest
• 1/2 cup sugar
• 1/4 cup brown sugar
• 2 eggs
• 1/4 cup vegetable oil
• 1 tsp vanilla extract
• 1/4 cup fresh lemon juice

Instructions:

1. Preheat oven to 350°F (175°C). Grease a loaf pan.
2. In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
3. In a large bowl, whisk together sugar, brown sugar, eggs, oil, lemon juice, and lemon zest until smooth.
4. Stir in grated squash and fresh blueberries (toss blueberries in a little flour to prevent them from sinking).
5. Add the dry ingredients to the wet ingredients, mixing until just combined.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 55–60 minutes, or until a toothpick comes out clean.
8. Let cool in the pan for 10 minutes before transferring to a wire rack.

The combination of tangy lemon and sweet blueberries makes this bread absolutely irresistible.

The addition of squash keeps the texture light and moist, while the blueberries provide delightful bursts of juiciness in every bite. It’s a refreshing summer treat perfect for any occasion!

Carrot Ginger Summer Squash Bread

A fusion of sweet carrots, spicy ginger, and the moistness of summer squash, this bread is bursting with flavor.

The natural sweetness of the carrots pairs wonderfully with the heat of ginger, creating a delightful loaf that’s perfect for breakfast or as a snack with tea.

Ingredients:

• 1 1/2 cups grated zucchini or yellow squash
• 1/2 cup grated carrots
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 cup sugar
• 1/4 cup brown sugar
• 2 eggs
• 1/4 cup vegetable oil
• 1 tsp vanilla extract
• 1/4 cup chopped crystallized ginger (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Grease a loaf pan.
2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and ground ginger.
3. In a large bowl, whisk together sugar, brown sugar, eggs, oil, and vanilla extract.
4. Stir in grated squash and grated carrots.
5. Add the dry ingredients to the wet ingredients and mix until just combined.
6. If using, fold in chopped crystallized ginger for an extra zing.
7. Pour the batter into the loaf pan and smooth the top.
8. Bake for 50–55 minutes, or until a toothpick comes out clean.
9. Cool in the pan for 10 minutes before transferring to a wire rack.

This carrot ginger squash bread has a wonderful balance of spice, sweetness, and freshness.

The squash keeps the loaf moist while the carrots add a natural sweetness, and the ginger brings a delightful zing. It’s a perfect treat to enjoy during the fall or any time you crave something comforting.

Pumpkin Spice Summer Squash Bread

For all the pumpkin spice lovers, this bread brings the cozy flavors of fall into a light, refreshing loaf.

Summer squash adds moisture, while the classic pumpkin spice blend makes this bread a delightful treat. This recipe is perfect for cool mornings or holiday gatherings.

Ingredients:

• 1 1/2 cups grated zucchini or yellow squash
• 1 cup canned pumpkin
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/2 cup sugar
• 1/4 cup brown sugar
• 2 eggs
• 1/4 cup vegetable oil
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Grease a loaf pan.
2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
3. In a large bowl, whisk together sugar, brown sugar, eggs, oil, vanilla extract, and pumpkin.
4. Stir in grated squash.
5. Add the dry ingredients to the wet ingredients and mix until just combined.
6. Pour the batter into the loaf pan and smooth the top.
7. Bake for 55–60 minutes, or until a toothpick comes out clean.
8. Cool in the pan for 10 minutes before transferring to a wire rack.

This pumpkin spice bread brings the flavors of fall to life with the warm spices and the sweetness of pumpkin and squash.

It’s soft, tender, and perfect for enjoying with a cup of coffee or as a delightful dessert for any season.

Raspberry Almond Summer Squash Bread

This sweet and nutty bread features fresh raspberries and crunchy almonds for a delightful balance of flavors and textures.

The squash provides moisture and lightness, while the raspberries burst with sweetness and the almonds give a satisfying crunch. It’s an ideal bread for a summer picnic or an afternoon treat.

Ingredients:

• 1 1/2 cups grated zucchini or yellow squash
• 1 cup fresh raspberries
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup sugar
• 1/4 cup brown sugar
• 2 eggs
• 1/4 cup vegetable oil
• 1 tsp almond extract
• 1/4 cup chopped almonds (for topping)

Instructions:

1. Preheat oven to 350°F (175°C). Grease a loaf pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, beat together sugar, brown sugar, eggs, oil, and almond extract.
4. Stir in grated squash.
5. Gently fold in raspberries, being careful not to crush them.
6. Add the dry ingredients to the wet ingredients and mix until just combined.
7. Pour the batter into the loaf pan and smooth the top. Sprinkle chopped almonds over the top for added crunch.
8. Bake for 50–55 minutes, or until a toothpick comes out clean.
9. Let cool in the pan for 10 minutes before transferring to a wire rack.

This raspberry almond squash bread offers a refreshing burst of fruit paired with the crunch of almonds.

The squash helps keep the bread moist while the raspberry adds a tangy sweetness that contrasts beautifully with the nutty flavor. It’s a delightful and unique treat that’s sure to impress!