Best 8 Savory Summer Squash Bread Recipes

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**Savory Summer Squash Bread: A Delightful Treat for Your Taste Buds**

Zucchini bread gets a savory twist in this delicious summer squash bread recipe. Packed with the flavors of fresh summer squash, sharp cheddar cheese, and herbs, this bread is a delightful treat for any occasion. Whether you're looking for a quick and easy weeknight dinner or a unique dish to impress your guests, this savory summer squash bread is sure to be a hit. Our collection of recipes includes variations that cater to different preferences, from a classic version to one with added bacon or a gluten-free option. With step-by-step instructions and helpful tips, we'll guide you through the process of creating this flavorful and versatile bread that's perfect for any meal.

Let's cook with our recipes!

SUMMER SQUASH BREAD



Summer Squash Bread image

Transform your summer squash into a moist, delicious loaf of bread!

Provided by UNFORGETABLE

Categories     Bread     Quick Bread Recipes

Time 1h

Yield 16

Number Of Ingredients 9

3 eggs, beaten
2 cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
2 cups shredded summer squash

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish.
  • In a large bowl, use an electric mixer to beat the eggs until fluffy. Beat in the sugar, oil, and vanilla. Gradually mix in the flour, baking powder, cinnamon, and nutmeg. Fold in the squash. Transfer to the prepared baking dish.
  • Bake 45 minutes in the preheated oven, until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 322.9 calories, Carbohydrate 44.1 g, Cholesterol 34.9 mg, Fat 15 g, Fiber 1 g, Protein 3.8 g, SaturatedFat 2.6 g, Sodium 105.4 mg, Sugar 25.6 g

SAVORY HERB AND CHEDDAR SQUASH BREAD



Savory Herb and Cheddar Squash Bread image

This is the perfect way to use up all that summer squash! With cheddar, garlic, green onions and dill mixed into the batter this loaf is hard one to resist.

Provided by Vanessa

Categories     Baking     Snack

Time 1h

Yield 1 loaf

Number Of Ingredients 12

3 cups all-purpose flour
4 tsp baking powder
1 tsp salt
1/2 tsp baking soda
2 tsp garlic powder
1 1/2 cups shredded summer squash ((zucchini, magdam pattypan, etc))
3/4 cup shredded cheddar cheese
1 tbsp chopped green onion
3 tbsp chopped fresh dill
2 eggs
1 cup buttermilk
1/4 cup unsalted butter (, melted)

Steps:

  • Preheat oven to 350°F. Grease a regular size loaf pan and set aside.
  • In a large bowl stir together the flour, baking powder, salt, baking soda and garlic powder. Add in the shredded squash, cheddar cheese, green onions and dill, stirring to fully combine.
  • In a separate, smaller bowl, mix together the eggs, buttermilk and butter.
  • Pour the wet ingredients into the dry mix in the large bowl and stir together until just combined.
  • Spoon batter into loaf pan and bake for 50-60 minutes, or until a toothpick inserted comes out clean.

SAVORY ZUCCHINI BEER BREAD



Savory Zucchini Beer Bread image

Here, summer squash marries with scallions and Parmesan to create something much more flavorful and a bit more decadent than the average zucchini loaf.

Provided by Lukas Volger

Categories     HarperCollins     Bake     Bread     Zucchini     Green Onion/Scallion     Breakfast     snack     Summer     Parmesan     Beer     Soy Free     Peanut Free     Tree Nut Free     Vegetarian

Yield Makes 1 (8½ x 4½ -inch) loaf

Number Of Ingredients 11

2 medium zucchini or yellow squash (about 12 ounces total), coarsely grated
1 teaspoon salt, divided
¼ cup plus 1 tablespoon olive oil, plus more for greasing
3 cups all-purpose flour (substitute up to half whole-wheat flour)
1 tablespoon baking powder
1 tablespoon sugar
½ teaspoon freshly ground black pepper
2 scallions, green and white parts, thinly sliced
¼ cup coarsely shredded Parmesan cheese
2 tablespoons finely shredded Parmesan cheese
1¼ cups light and crisp beer, such as a lager, pilsner, or Kolsch

Steps:

  • Toss the zucchini with 1/2 teaspoon of the salt in a colander and let stand for 15 minutes. Gather it up in your hands and squeeze out as much moisture as you can.
  • Preheat the oven 375°F. Generously grease an 8 x 4-inch loaf pan.
  • Whisk together the flour, baking powder, remaining 1/2 teaspoon salt, the sugar, and black pepper. Add the zucchini, scallions, coarsely shredded cheese, and 1/4 cup of the olive oil, folding to combine, then pour in the beer. Let stand for a few minutes as the dry ingredients absorb the beer, then fold gently until everything is moistened. It'll be a dense and tacky batter. Scrape into the prepared pan.
  • Drizzle with the remaining 1 tablespoon olive oil and sprinkle with the finely shredded cheese. Transfer to the oven and bake until set in the center and a tester comes out clean, 75 to 80 minutes. Cool in the pan for 10 minutes, then unmold. This bread can be served warm (though it'll be a bit gooey inside) and should be eaten within a day or two, stored loosely covered at room temperature.

EASY SUMMER SQUASH BREAD



Easy Summer Squash Bread image

Easy bread made with yellow squash

Provided by The Southern Lady Cooks

Categories     Breakfast

Time 1h5m

Number Of Ingredients 13

1/2 cup of yellow squash (grated)
1/2 cup of zucchini (grated)
1/2 cup of brown sugar
1/2 cup of white granulated sugar
1 1/2 cups of all-purpose flour
1 teaspoon of baking powder
1/2 teaspoon of baking soda
1/2 teaspoon of allspice
1 teaspoon of cinnamon
1/2 cup of butter (melted)
2 teaspoons of vanilla
2 eggs
1/2 cup of nuts

Steps:

  • Preheat oven to 350 degrees.
  • Combine yellow squash, zucchini, butter, eggs, brown sugar, white sugar and vanilla in bowl and mix well.
  • Add in remaining ingredients and combine until mixture is mixed and all ingredients are wet. Fold in nuts.
  • Pour into greased 9X5 loaf pan and top with extra nuts (can sprinkle with cinnamon and sugar for added flavor). Bake for 45-50 minutes.
  • Let cool 10 minutes and remove from pan.

SAVORY SUMMER SQUASH BREAD



SAVORY SUMMER SQUASH BREAD image

Categories     Vegetable

Number Of Ingredients 12

1/4 cup olive oil, plus more for coating the pan
2 cups all-purpose flour
1/4 cup finely ground yellow cornmeal
2 teaspoons baking powder
1 1/4 teaspoons dried oregano
3/4 teaspoon fine salt
1/2 teaspoon baking soda
1/2 teaspoon freshly ground black pepper
2 large eggs
3/4 cup buttermilk
2 cups grated summer squash, such as round zucchini, pattypan, or crookneck (from about 1 pound squash)
2/3 cup finely crumbled feta cheese (about 3 ounces)

Steps:

  • Heat the oven to 350°F and arrange a rack in the middle. Generously coat a 9-by-5-inch loaf pan with olive oil; set aside. 2 Place flour, cornmeal, baking powder, oregano, salt, baking soda, and pepper in a large bowl and whisk until combined. 3 Place eggs, buttermilk, and 1/4 cup olive oil in a separate large bowl and whisk until smooth. Using a rubber spatula, fold in squash and feta until evenly combined. Pour squash mixture into flour mixture and stir until flour is just incorporated, being careful not to overmix (a few streaks of flour are OK). 4 Scrape the batter into the prepared loaf pan, pushing it into the corners and smoothing the top. Bake until the bread is golden brown all over and a toothpick inserted into it comes out clean (test several spots, because you may hit a pocket of cheese), about 60 to 65 minutes. Place the pan on a wire rack to cool for 15 minutes, then turn the bread out onto the rack and cool for at least 15 minutes more before serving.

YELLOW SUMMER SQUASH BREAD



Yellow Summer Squash Bread image

Make and share this Yellow Summer Squash Bread recipe from Food.com.

Provided by Chef RZ Fan

Categories     Quick Breads

Time 1h20m

Yield 1 Loaf, 12 serving(s)

Number Of Ingredients 10

1 1/2 cups flour (I use the kind labeled "Better For Bread")
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon
2 eggs
3/4 cup sugar
1/2 cup vegetable oil
2 teaspoons vanilla
1 1/2 cups shredded yellow squash (I shred it in the Food Processor)

Steps:

  • Combine the Flour, Baking Powder, Baking Soda, Salt and Cinnamon in a Medium bowl.
  • Combine the Eggs, Sugar, Oil and Vanilla in a separate LARGE bowl.
  • Beat well. ( I use a hand mixer).
  • Stir in the Shredded Yellow Summer Squash.
  • Add the dry ingredients to the Squash mixture.
  • Stir until moistened.
  • Pour or spoon into a greased and floured loaf pan.
  • Bake at 350 degrees F for 50 minutes or until a knife inserted in the center comes out clean.
  • Cool for about 10 to 15 minutes and remove from pan.

SAVORY BUTTERNUT SQUASH AND PARMESAN BREAD PUDDING



Savory Butternut Squash and Parmesan Bread Pudding image

This hearty casserole from Cooking Light magazine is a light yet comforting autumn bread pudding.

Provided by Tara Parker-Pope

Categories     side dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 13

3 cups butternut squash, peeled and cut into 1/2 inch cubes
Cooking spray
1/2 teaspoon salt, divided
1 teaspoon olive oil
1 cup chopped onion
1 garlic clove, minced
2 cups 1 percent low-fat milk
1 cup (4 ounces) grated fresh Parmigiano-Reggiano cheese or other hard cheese, divided
1/4 teaspoon black pepper
1/8 teaspoon ground nutmeg
3 large eggs
2 large egg whites
8 ounces day-old French bread, cut into 1-inch cubes (about 9 cups)

Steps:

  • Preheat oven to 400 degrees. Arrange squash in a single layer on a jelly-roll pan coated with cooking spray. Sprinkle with 1/4 teaspoon salt. Bake at 400 degrees for 12 minutes or until tender. Remove from oven; reduce oven temperature to 350 degrees.
  • Heat oil in a medium nonstick skillet over medium-high heat. Add onion; sauté 5 minutes or until tender. Add garlic, and sauté 1 minute. Remove from heat; cool slightly.
  • Combine remaining 1/4 teaspoon salt, milk, 1/2 cup cheese, pepper, nutmeg, eggs and egg whites in a large bowl, stirring with a whisk. Stir in squash and onion mixture. Add bread, and stir gently to combine. Let stand 10 minutes. Spoon into a 2-quart baking dish coated with cooking spray. Sprinkle with remaining 1/2 cup cheese. Bake at 350 degrees for 45 minutes, or until pudding is set and lightly browned.

Nutrition Facts : @context http, Calories 335, UnsaturatedFat 7 grams, Carbohydrate 36 grams, Fat 14 grams, Fiber 3 grams, Protein 17 grams, SaturatedFat 5 grams, Sodium 639 milligrams, Sugar 9 grams, TransFat 0 grams

SUMMER SQUASH BREAD PUDDING WITH FETA



Summer Squash Bread Pudding With Feta image

This savory whole-wheat bread pudding has Greek overtones, with the dill or mint and feta cheese. Make sure to squeeze as much water as you can out of the grated squash, or the dish will be too watery.

Provided by Martha Rose Shulman

Categories     dinner, casseroles, side dish

Time 3h

Yield 6 servings

Number Of Ingredients 11

4 ounces whole-wheat bread or baguette, crusts removed (weigh after removing crusts)
2 garlic cloves
1 1/2 cups low-fat milk (1 percent or 2 percent)
1 1/2 pounds mixed green and yellow summer squash, grated
2 tablespoons extra virgin olive oil
1 small or 1/2 medium onion, chopped
1 tablespoon chopped fresh dill or mint
1 tablespoon chopped fresh parsley
4 eggs
2 ounces feta, crumbled (1/2 cup)
1 ounce Parmesan, grated (1/4 cup)

Steps:

  • Slice the bread about 3/4 inch thick. If the bread is not stale, toast it lightly. Cut 1 of the garlic cloves in half and rub each slice of bread with the cut side of the garlic. Then cut the bread into 1-inch dice, place in a bowl and toss with 1 cup of the milk. Refrigerate for 1 hour, tossing every once in a while. Mince the remaining garlic and set aside.
  • While the bread is soaking, place the grated squash in a colander and salt generously. Toss and let sit in the colander in the sink for 15 minutes, then squeeze out water.
  • Preheat the oven to 350 degrees. Oil a 2-quart baking dish or a 10-inch ceramic tart pan. Heat the olive oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring often, until it begins to soften, about 3 minutes, and add a generous pinch of salt, the garlic and grated squash. Stir together until the garlic is fragrant and the squash limp, about 2 minutes. Stir in the chopped mint or dill and the parsley, and remove from the heat. Season to taste with salt and pepper.
  • Remove the bowl with the soaked bread from the refrigerator. Using your hands, a whisk or an immersion blender, mash or beat the soaked bread so that the mixture turns to mush. Add the squash mixture and the feta to the bowl and stir together. Scrape into the oiled baking dish. Top with the grated Parmesan.
  • Break the eggs into the bowl and beat with the remaining milk, salt to taste (about 1/2 teaspoon) and freshly ground pepper. Pour over the bread mixture and place the dish in the oven. Bake 50 to 60 minutes, until the mixture is puffed, golden brown on the top and set. Remove from the heat and allow to cool for 10 minutes or longer before serving.

Nutrition Facts : @context http, Calories 250, UnsaturatedFat 7 grams, Carbohydrate 21 grams, Fat 13 grams, Fiber 4 grams, Protein 15 grams, SaturatedFat 5 grams, Sodium 369 milligrams, Sugar 9 grams, TransFat 0 grams

Tips:

  • Choose the right summer squash: Look for small, tender squash with smooth, unblemished skin. Avoid squash that is large, seedy, or has blemishes.
  • Grate the squash: Grating the squash helps it to release its moisture and makes it easier to incorporate into the bread batter.
  • Use fresh herbs: Fresh herbs, such as basil, oregano, and thyme, add a delicious flavor to the bread. If you don't have fresh herbs on hand, you can use dried herbs, but be sure to use less, as they are more concentrated.
  • Don't overmix the batter: Overmixing the batter can make the bread tough. Mix the batter just until the ingredients are combined.
  • Bake the bread in a loaf pan: Baking the bread in a loaf pan helps it to rise evenly and prevents it from becoming too flat.
  • Let the bread cool completely before slicing: Letting the bread cool completely before slicing helps it to hold its shape and prevents it from crumbling.

Conclusion:

Summer squash bread is a delicious and easy-to-make bread that is perfect for summer gatherings. It is a great way to use up fresh summer squash and it is also a healthy and flavorful bread that can be enjoyed by people of all ages. With its moist texture and savory flavor, this bread is sure to be a hit at your next party or potluck.

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