Can you tell that I have a garden full of yellow summer squash? In my quest to take full advantage of the summer bounty, I baked this Summer Squash Breakfast Bread. It is AMAZING! I think that Casey would have consumed the entire loaf in one sitting if I let him!
I made this in honor of my brother, Spencer, who loves the Zucchini Bread from our favorite farm stand on Martha’s Vineyard: Morning Glory Farm. When I shared my recipe for The Best Berry Cobbler earlier this summer, I mentioned that the Morning Glory Farm cookbook is one of my favorite books of all time. This is yet another recipe inspired by my happy place!
My recent Squash Cornbread was such a big hit around here that I figured I could use squash again in some other baked goods. Of course, if your garden happens to be full of zucchini, that would work perfectly well in this recipe too. If I have an abundance of vegetables, you better believe that I’ll figure out a way to add some sugar and some cinnamon and eat them for breakfast!
Summer Squash Breakfast Bread
- 1 ¼ cups shredded yellow summer squash
- ½ cup canola oil
- 2 small eggs or 1 extra large egg
- ½ teaspoon vanilla
- 1 cup sugar
- ¾ cup all-purpose flour
- ¾ cup whole wheat pastry flour you can substitute with additional all-purpose flour if you don’t have whole wheat
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- Preheat oven to 325 degrees F. Spray a 9”x5” loaf pan with nonstick spray.
- In a large bowl, mix together squash, oil, eggs, and vanilla.
- Beat sugar into mix until it is thoroughly creamed.
- Once liquids and sugar are well mixed, add flour, baking soda, baking powder, salt, and cinnamon. Mix until well blended.
- Pour batter into prepared pan.
- Bake for approximately 50-55 minutes, or until bread is brown and springs back when gently pressed in middle.
Recipe adapted from Morning Glory Farm and the Family that Feeds an Island.
Looking for other breakfast breads? Try these favorites: