Zucchini and yellow squash can be used interchangeably in any recipe...and you won’t be able to tell the difference! Or you can also use both zucchini AND yellow squash together (both in one recipe). How great is that?!
My family LOVES dessert breads! Banana bread, zucchini bread, pumpkin bread, cinnamon bread, coconut bread…there are so many different recipes out there. One of the biggest disappointments with dessert breads can be if they turn out dry or dense. But this recipe for Super-Moist Squash Bread is PERFECT! Seriously…it’s THE MOST moist dessert bread that I’ve ever made! I use a combination of zucchini and yellow squash…and it’s absolutely delicious!!! The walnuts and/or chocolate chips can be omitted, but I love the nutty crunch and the little bit of chocolatey goodness that they add!
One important thing I need to point out with the super moistness of this bread: DO NOT DRAIN/SQUEEZE the moisture out of the zucchini/squash. Many recipes will say to "remove the excess liquid," but that's a mistake! The liquid content is what helps make this bread top notch!
This recipe makes two loaves...but that's a good thing, because this yummy bread will be gobbled up in no time! Enjoy!
My family LOVES dessert breads! Banana bread, zucchini bread, pumpkin bread, cinnamon bread, coconut bread…there are so many different recipes out there. One of the biggest disappointments with dessert breads can be if they turn out dry or dense. But this recipe for Super-Moist Squash Bread is PERFECT! Seriously…it’s THE MOST moist dessert bread that I’ve ever made! I use a combination of zucchini and yellow squash…and it’s absolutely delicious!!! The walnuts and/or chocolate chips can be omitted, but I love the nutty crunch and the little bit of chocolatey goodness that they add!
One important thing I need to point out with the super moistness of this bread: DO NOT DRAIN/SQUEEZE the moisture out of the zucchini/squash. Many recipes will say to "remove the excess liquid," but that's a mistake! The liquid content is what helps make this bread top notch!
This recipe makes two loaves...but that's a good thing, because this yummy bread will be gobbled up in no time! Enjoy!
Super-Moist Squash Bread
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
3 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 cup egg substitute (or three eggs)
1/2 cup vegetable oil
1/2 cup applesauce
1 cup white sugar
1 cup brown sugar
3 teaspoons vanilla extract
3-1/2 to 4 cups grated zucchini and/or yellow squash
1 cup chopped walnuts (optional)
1 cup chocolate chips (optional)
Preheat oven to 325 degrees. Grease and flour two 8” x 4” loaf pans.
Sift flour, baking soda, baking powder, salt, cinnamon, and nutmeg together into a medium bowl.
In a large bowl, add egg substitute, vegetable oil, applesauce, white/brown sugars, and vanilla extract; beat until well mixed. Add sifted flour mixture to the creamed mixture; beat well to mix. Stir in zucchini/squash, walnuts, and chocolate chips.
Distribute the batter mixture evenly into the prepared loaf pans. Bake for about one hour to one hour and 15 minutes, or until toothpick inserted in the center comes out clean. (Check bread at 55 minutes to get a better gauge on how much more time is needed.)
Cool in pan on a wire rack for at least 20 minutes, then remove from pan (bread should pop out easily when you turn the pan upside down). Continue cooling completely on rack.
If stored in the refrigerator, this bread will keep for weeks. To freeze, wrap loaf in plastic wrap, then wrap with aluminum foil and place into a gallon-size ziplock freezer bag.
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
3 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 cup egg substitute (or three eggs)
1/2 cup vegetable oil
1/2 cup applesauce
1 cup white sugar
1 cup brown sugar
3 teaspoons vanilla extract
3-1/2 to 4 cups grated zucchini and/or yellow squash
1 cup chopped walnuts (optional)
1 cup chocolate chips (optional)
Preheat oven to 325 degrees. Grease and flour two 8” x 4” loaf pans.
Sift flour, baking soda, baking powder, salt, cinnamon, and nutmeg together into a medium bowl.
In a large bowl, add egg substitute, vegetable oil, applesauce, white/brown sugars, and vanilla extract; beat until well mixed. Add sifted flour mixture to the creamed mixture; beat well to mix. Stir in zucchini/squash, walnuts, and chocolate chips.
Distribute the batter mixture evenly into the prepared loaf pans. Bake for about one hour to one hour and 15 minutes, or until toothpick inserted in the center comes out clean. (Check bread at 55 minutes to get a better gauge on how much more time is needed.)
Cool in pan on a wire rack for at least 20 minutes, then remove from pan (bread should pop out easily when you turn the pan upside down). Continue cooling completely on rack.
If stored in the refrigerator, this bread will keep for weeks. To freeze, wrap loaf in plastic wrap, then wrap with aluminum foil and place into a gallon-size ziplock freezer bag.
