Shredded summer squash can be baked into a delicious quick bread or muffins. A snack that's a dessert with a vegetables mixed in. Make it for your family and enjoy it yourself.

Summer Squash: Quick Bread and Muffins Recipe

This post contains affiliate links, which means that if you click on one of the links, I may receive monetary compensation at no additional cost to you

The summer is coming to a close and so is my summer squash plant. Our vegetable garden had two squash plants this year one summer (yellow) squash and one zucchini. My zucchini plant did not make it, but the summer squash plant did fabulously. My boys and I planted these squashes from seed in spring and have been enjoying the fruits of our labor. This recipe for quick bread and muffins is so tasty, it’s a perfect addition to our Tasty Tuesday recipes. 

This bread took me a couple of trials to get just right. My first attempt I made too large of a loaf. Turns out the bread is so moist and the squash doesn’t allow for a bread to cook well throughout unless I cooked it for well over an hour. That is not the definition of a quick bread.

Click Here For More Squash Recipes

Quick breads are so easy to make, you don’t have to wait for dough to rise, they are super moist and tasty. The  batter is nicely diverse that you can use it to make bread or muffins. I like to slice off a piece and pop it in my boys’ lunches for school. They think it’s a treat and they are getting a bit of vegetables at the same time. Great to replace some processed snack food with homemade goodness.

Summer Squash: Quick Bread and Muffins Recipe

Summer Squash: Quick Bread and Muffins Recipe

Ingredients

  • 4 cups shredded summer squash, drained
  • 3 eggs
  • 2 cups sugar
  • 1 cup oil (or 2 sticks butter melted and cooled)
  • 2 teaspoons vanilla
  • 3 cups flour
  • 2 teaspoons cinnamon
  • 2 teaspoons nutmeg
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup white chocolate chips

Instructions

  1. Preheat oven to 375 degrees. Oil and flour 2 bread pans or line 24 muffin cups into tins.
  2. Beat eggs until frothy with hand held mixer. Add sugar, flour, vanilla to bowl and combine.
  3. Fold in summer squash.
  4. In separate bowl combine flour, cinnamon, nutmeg, baking powder, salt and baking soda. Mix until combined.
  5. Add wet and dry ingredients together and mix until completely combined. Add 3/4 cup of white chocolate chips.
  6. Pour batter into bread loaf pans or spoon into cupcake liners.
  7. Pop into oven for a total 45 minutes for bread, 25 minutes for muffins. All ovens vary a little insert a toothpick to see if it is done.
  8. In the last 5 minutes of baking sprinkle the remaining 1/4 cup of chips on the top of the bread or muffins.

Notes

I split my batter and made one loaf and 12 muffins, but you can mix and match how ever you please.

http://www.funhappinessandlife.com/summer-squash-quick-bread-muffins-recipe/




This summer squash recipe can be made any time of year. Just shred your fresh squash and pop it into a freezer bag. Defrost it in a few months and use it in this recipe. When using frozen squash reduce the amount you use by half (2 cups for this recipe). You can also add other ingredients like nuts to your bread, but we have a nut allergy in our family so we won’t be adding nuts to our bread. If you want to make a healthier version eliminate the white chocolate chips and substitute applesauce for the oil.

This Tasty Tuesday post did not last long on our kitchen counter. My son said a friend of his was trying to eat his snack at school when he brought a slice from home. That is a total mom win. Summer squash muffins and bread are a hit!

Imagine These New Gadgets for You

Shredded summer squash can be baked into a delicious quick bread or muffins. A snack that's a dessert with a vegetables mixed in. Make it for your family and enjoy it yourself. Enjoy this recipe made from your garden


 

Published by