Summer Squash Bread
A moist and savory summer squash bread with hints of garlic and onion flavors, perfect for brunch or snacks, appealing to vegetable lovers and bread enthusiasts alike.
Ingredients
Instructions
- Steam the yellow squash and onion for 10 to 12 minutes or microwave for 5 minutes until tender.
- Drain the vegetables and finely chop or mash them. Mix in the melted butter and set aside.
- Preheat the oven and prepare a baking pan.
- In a mixing bowl, combine biscuit mix, beaten eggs, vegetable oil, garlic powder, dry onion soup mix, and seasoned salt if using.
- Fold in the cooked squash mixture until well combined.
- Pour the batter into the prepared baking pan.
- Bake for approximately 30 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool slightly before serving.
Tips & Substitutions
For a lighter version, you can substitute half of the butter with unsweetened applesauce. If you don't have biscuit mix, you can make your own with flour, baking powder, and salt. If you prefer a bit of heat, consider adding some crushed red pepper flakes to the batter. Steaming the squash helps retain its moisture and flavor, ensuring a tender bread.
Serving Suggestions
Serve the bread warm as a side dish for grilled meats or alongside a fresh salad for a light meal. It pairs beautifully with Homemade Butterfinger Ice Cream for dessert. Consider slicing and toasting it for breakfast, spreading with butter or cream cheese for added richness.
Storage & Reheating
Store any leftover Summer Squash Bread in an airtight container in the refrigerator for up to 5 days. To reheat, slice the bread and warm it in the microwave for 15-20 seconds or in a toaster oven until just heated through. This keeps it moist and delicious.
Nutrition & Diet Analysis (per serving)
Each serving of Summer Squash Bread contains roughly 299 calories, with 4g protein, 35g carbohydrates, and 17g fat. It is an excellent source of vitamin A (25% of the Daily Value). Note that it is relatively high in sodium, at 1086mg per serving (47% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use zucchini instead of yellow squash?
Yes, zucchini is a great substitute for yellow squash in this recipe. It has a similar texture and flavor. Just make sure to drain any excess moisture after cooking to avoid a soggy bread.
Can I freeze the Summer Squash Bread?
Absolutely! Wrap the cooled bread tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
What can I add to enhance the flavor?
Consider adding shredded cheese, such as cheddar or parmesan, for a savory twist. Fresh herbs like basil or thyme can also elevate the flavor profile. For a sweet variation, mix in some chocolate chips or nuts.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).