August 30, 2017

Yellow squash and apple bread

The summer to autumn transition can be made a little sweeter with a loaf of this lightly spiced quick bread made with yellow squash and apples. There are always lots of zucchini recipes popping up this time of year to use up all those garden monsters, but not so many for yellow squash. My father-in-law often grows a lot of crookneck squash, so we are usually looking for ways to use those up around the same time as zucchinis. I took my zucchini bread recipe and modified it slightly to come up with this version using crooknecks and apple. I used a Granny Smith apple which provided a nice sour note and light green flecks through the bread. They looked pretty alongside the yellow flecks. I love quick breads - there are a ton of them on this blog already! They are perfect with your morning coffee and some scrambled eggs or as a mid-morning or afternoon snack with tea. The flavor combinations are pretty endless and they are a simple way to use up produce. This recipe will make one loaf of bread.

The weather the past few days have been a touch cooler and it's getting darker noticeably earlier now (which is nice for putting kiddos to bed). I smell fall in the air. This summer has been a lot of fun for me and I'm not really ready for it to end just yet. But, I do love autumn and am getting excited for apple season. I'm going to be re-reading one of my favorite books to prepare: Apple of Uncommon Character: Heirlooms, Modern Classic, & Little-known Wonders.  

Yellow squash & apple bread
1-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/8 teaspoon freshly ground nutmeg
1 large egg
1/4 cup unsweetened applesauce
1/4 cup olive (or vegetable) oil
1 teaspoon pure vanilla extract
1/4 cup packed light brown sugar
1/2 cup granulated sugar
3/4 cup unpeeled grated yellow squash
3/4 cup unpeeled grated Granny Smith (or other tart/firm) apple

Preheat the oven to 350 degrees. Lightly grease/butter a 9"x5" loaf pan.

In a medium bowl whisk together the flour through nutmeg. In a large bowl, whisk together the egg through sugar until well-combined. Stir the dry ingredients into the wet until just combined. Stir in the squash and apple.

Pour in the loaf pan and spread evenly. Bake for 55-65 minutes, until the bread is golden and an inserted toothpick comes out clean. Let cool for at least 15 minutes before slicing. Serve warm or room temperature. Top with butter, if desired.

What was I cooking one year ago?: mixed berry pie
Two years ago?: old-fashioned vinegar pie
Three years ago?: blueberry button cookies
Four?: queso blanco dip
Five?: peach-nutmeg frozen yogurt
Six?: pineapple sage pound cake
7?: spiced peach butter


  1. This one is just perfect because it combines two of my favourite quick bread in one!

  2. Days definitely are getting shorter, aren't they? Love this time of the year -- can still enjoy summer produce while looking forward to cool fall weather. Anyway, Neat bread -- thanks.

  3. i'm flabbergasted! i honestly can't believe it never occurred to me to use yellow squash in place of zucchini in baked goods. i can't recall ever seeing anyone else do it either. you are brilliant, and this loaf rocks!

  4. This bread sounds soooooo good! I love that you used yellow squash! A slice or five would definitely make me feel better about summer coming to an end :)

  5. Yum! What a cool combo! Pinned!! XOXO :)


I love to hear from you!