Sweet Summer Squash Bread

Transform leftover summer squash into a sweet breakfast treat with this recipe for summer squash bread that's super moist from crushed pineapple.

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 645 Calories

Ingredients

• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 cup vegetable oil
• 1 (8 ounce) can crushed pineapple, drained
• 3 eggs, beaten
• 1 cup chopped nuts
• 2 cups grated yellow squash
• 0.25 teaspoon baking powder
• 2.5 cups white sugar

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.

Step 2

Mix together flour, sugar, squash, oil, pineapple, nuts, beaten eggs, vanilla, cinnamon, baking soda, salt, and baking powder in a large bowl until well combined. Divide batter into the prepared loaf pans.

Step 3

Bake in the preheated oven until a toothpick inserted into the centers of loaves comes out clean, about 1 hour. Cool bread in the pans for 10 minutes, then transfer to a wire rack to cool completely.