Summer Squash Bread Food

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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.

SWEET SUMMER SQUASH BREAD



Sweet Summer Squash Bread image

This recipe is great for finding a use for all of the yellow squash that comes from the garden in the summer. It has an amazing sweet flavor! I got it from a good friend's mother.

Provided by April Chambers

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 1h45m

Yield 10

Number Of Ingredients 12

3 cups all-purpose flour
2 ½ cups white sugar
2 cups grated yellow squash
1 cup vegetable oil
1 (8 ounce) can crushed pineapple, drained
1 cup chopped nuts
3 eggs, beaten
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
¼ teaspoon baking powder

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
  • Mix flour, sugar, squash, oil, pineapple, nuts, eggs, vanilla extract, cinnamon, baking soda, salt, and baking powder together in a bowl; pour into prepared loaf pans.
  • Bake in the preheated oven until a toothpick inserted in the middle comes out clean, about 1 hour. Cool bread for 10 minutes in pan before transferring to a wire rack to cool completely.

Nutrition Facts : Calories 644.7 calories, Carbohydrate 85.2 g, Cholesterol 55.8 mg, Fat 31.8 g, Fiber 2.6 g, Protein 7.9 g, SaturatedFat 4.1 g, Sodium 393.4 mg, Sugar 53.8 g

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

ELLA BELLA'S HEALTHY SUMMER SQUASH BREAD



Ella Bella's Healthy Summer Squash Bread image

A very sweet, moist loaf. A great alternative for dessert. This recipe evolved from a zucchini bread recipe. This isn't the healthiest recipe ever, but is a little better than the run of the mill zucchini bread. This recipe qualified for Round Two of the Aetna Healthy Food Fight Cooking Contest. Originally posted on TheMoreWithLessMom.com.

Provided by MoreWithLessMom

Categories     Breads

Time 1h10m

Yield 2 loaves, 16 serving(s)

Number Of Ingredients 16

3 eggs
2 cups sugar
2 cups summer squash, shredded (the yellow ones, 1-2, using the big holes on your grater or processor)
1/4 cup vegetable oil
3/4 cup applesauce
1 tablespoon vanilla
1 1/2 cups flour
1 1/2 cups wheat flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon clove
1/2 cup golden raisin
1/2 cup nuts, chopped (optional)

Steps:

  • Preheat oven to 325*.
  • Grease two 9 x 5 loaf pans, spray olive oil is a healthy choice.
  • Beat eggs until foamy.
  • Stir in wet ingredients: sugar, summer squash, oil, applesauce and vanilla.
  • Sift together dry ingredients: flour, wheat flour, salt, baking soda, baking powder, cinnamon, nutmeg, and cloves.
  • Gradually add to wet ingredients.
  • Fold in raisins and optional nuts.
  • Pour into prepared pans.
  • Bake for 60 - 80 minutes, or until tooth pick inserted in center comes out clean.
  • Cool for 10 minutes on cooling rack, then remove from pans.
  • Cool completely on rack before slicing.

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

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.

SUMMER SQUASH POUND CAKE



Summer Squash Pound Cake image

This golden brown, tender pound cake is the perfect treat to make when you have an abundance of summer squash in your garden. It's not overly sweet, so it appeals to everyone. -Lisa Brockwell, Necedah, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 12 servings.

Number Of Ingredients 14

1/2 cup butter, softened
1-1/4 cups sugar
2 large eggs, room temperature
1 teaspoon lemon juice
1/4 teaspoon almond extract
2-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream or plain Greek yogurt
2 cups shredded yellow summer squash
3/4 cup confectioners' sugar
2 to 3 teaspoons water
1-1/2 teaspoons lemon juice

Steps:

  • Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, beat butter and sugar until crumbly. Add eggs, 1 at a time, beating well after each addition. Beat in lemon juice and extract. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating after each addition just until combined. Stir in squash., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely. Combine glaze ingredients; pour over cake.

Nutrition Facts : Calories 310 calories, Fat 11g fat (6g saturated fat), Cholesterol 54mg cholesterol, Sodium 213mg sodium, Carbohydrate 50g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.

SUMMER SQUASH BREAD AND BUTTER PICKLES



Summer Squash Bread and Butter Pickles image

Categories     Condiment/Spread     Onion     Zucchini     Summer     Yellow Squash     Gourmet

Yield Makes 6 (1-pint) jars

Number Of Ingredients 13

4 lb small yellow squash and green zucchini, scrubbed and cut into 1/4-inch-thick rounds (12 cups)
2 large onions, cut crosswise into 1/4-inch-thick slices
1/4 cup plus 1 1/2 teaspoons canning salt
1 quart crushed ice
2 1/4 cups cider vinegar
1 cup pure maple syrup (preferably dark amber)
3/4 cup water
1 tablespoon mustard seeds
1 teaspoon whole allspice
1/2 teaspoon celery seeds
6 (4- to 5-inch-long) fresh red chiles such as Holland red hot finger peppers
Special Equipment
6 (1-pint) canning jars with lids and screw bands

Steps:

  • Toss together yellow squash, zucchini, and onions with 1/4 cup canning salt and crushed ice in a large bowl. Press a plate directly onto vegetables and place a 5-pound weight on top (a bag of sugar in a sealed plastic bag works well). Let stand at room temperature 4 hours.
  • Sterilize jars and lids .
  • Bring vinegar, syrup, water, mustard seeds, allspice, celery seeds, and remaining 1 1/2 teaspoons canning salt to a boil in a 3-quart saucepan, then simmer, uncovered, 10 minutes.
  • Cut a lengthwise slit in each chile (don't cut all the way through), then add chiles to pickling liquid and continue to simmer 1 minute.
  • Drain jars upside down on a clean kitchen towel 1 minute, then invert.
  • Drain vegetables in a colander set over a bowl to catch liquid, then pack into jars, tucking a chile pepper into side of each jar. Fill jars with pickling liquid, leaving 1/4 inch of space at top, then run a thin knife between vegetables and jar to eliminate air bubbles.
  • Seal, process, and store filled jars , boiling pickles in jars 20 minutes.
  • Let pickles stand in jars at least 1 week for flavors to develop.

ZUCCHINI AND WHITE BEAN CAESAR



Zucchini and White Bean Caesar image

Ribbons of raw zucchini take well to the Caesar treatment in mostly no-cook dinner. If you have lots of summer squash, this easy summer meal is the answer.

Provided by Rebecca Firkser

Time 30m

Yield 4 servings

Number Of Ingredients 14

½ small loaf crusty bread (such as country-style, ciabatta, or baguette)
⅔ cup extra-virgin olive oil, divided; plus more for serving (optional)
½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, divided, plus more
Freshly ground black pepper
2 large egg yolks*
2 large garlic cloves, finely grated
1 tsp. finely grated lemon zest, plus more for serving
¼ cup fresh lemon juice
3 tsp. Dijon mustard
3 oil-packed anchovy fillets
1½ oz. Parmesan, finely grated, plus more for serving
1½ lb. zucchini (about 6 medium), shaved into ribbons lengthwise with a vegetable peeler
1 15.5-oz. can white beans (such as cannellini, butter, or navy), rinsed, patted dry
Lemon wedges (for serving)

Steps:

  • Tear ½ small loaf crusty bread (such as country-style, ciabatta, or baguette) into 1" pieces (you should have about 4 cups). Heat ⅓ cup extra-virgin olive oil in a large skillet over medium-high. Add bread and season with kosher salt and freshly ground black pepper. Cook, tossing occasionally, until golden brown and crisp on all sides, about 5 minutes. Transfer to a plate.
  • Whisk together 2 large egg yolks*, 2 large garlic cloves, finely grated, 1 tsp. finely grated lemon zest, ¼ cup fresh lemon juice, and 3 tsp. Dijon mustard in a medium bowl. Whisking constantly, gradually pour in ⅓ cup extra-virgin olive oil, starting drop by drop and increasing to a steady stream. (To keep the bowl from sliding as you whisk, set inside a snugly fitting saucepan or wrap a damp kitchen towel around base of bowl to stabilize.) Whisk until mixture is emulsified and achieves a consistency between heavy cream and mayonnaise. (Alternatively, you can use a food processor, first pulsing egg yolk mixture together, then running the motor while you gradually stream in oil.)
  • Finely chop 3 oil-packed anchovy fillets, then sprinkle with salt and use the side of your knife to mash into a paste; scrape into egg yolk mixture. Add 1½ oz. Parmesan, finely grated, ½ tsp. Diamond Crystal or ¼ tsp. kosher salt, and lots of pepper; whisk to combine. Taste dressing and season with more salt and pepper if needed (dressing should be pretty assertive-we're about to add lots of bread, zucchini, and beans).
  • Place croutons, 1½ lb. zucchini (about 6 medium), shaved into ribbons lengthwise with a vegetable peeler, and one 15.5-oz. can white beans (such as cannellini, butter, or navy), rinsed, patted dry, in a large bowl; drizzle with dressing and toss gently to coat.
  • Divide salad among plates and top with more Parmesan and lemon zest, season with more pepper, and drizzle with more oil if desired. Serve with lemon wedges for squeezing over. *Raw egg is not recommended for infants, the elderly, pregnant women, people with weakened immune systems...or people who don't like raw eggs. Just use coddled egg yolks instead if needed.

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SUMMER SQUASH BREAD - THE DAILY BLOOM
8. Fold in squash until just incorporated (be sure not to over-mix) 9. Pour batter into your bread pan. 10. Bake for about 75 minutes or until bread is cooked all the way through (after 65 minutes check with a skewer, if it comes out clean the bread is done) 11. Rest bread for 20 minutes before removing from the pan. 12. Enjoy right away or ...
From dailybloom.com


HEALTHY SQUASH BREAD RECIPE | RACHAEL RAY
Healthy Squash Bread doesn't exactly sound like an appealing name for a recipe, but trust me, this is delicious. I watched our friend, Louisa Shafia, make this bread during a video shoot recently and she gave me the idea to experiment a bit with it. You can use canned, pureed pumpkin if you don't want to bother with fresh squash, but it does taste much better! This …
From rachaelray.com


LEMON POPPY SEED SUMMER SQUASH BREAD - THE WANDERLUST KITCHEN
Evenly sprinkle the salt, baking soda, and baking powder over the top of the mixture. Mix well. Working in batches, add the flour a ½ cup at a time; mix in entirely between additions.
From thewanderlustkitchen.com


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