Yellow Squash Zucchini Bread

Zucchini bread made with yellow summer squash, avocado oil, pumpkin puree, flour, and warm spices. It’s simple, moist, and tender. Makes Two Loaves!
Post and Recipe Updated on 9/12/2024
What You’ll Love About Yellow Squash Zucchini Bread:
- Simple ingredients
- A great way to use garden fresh squash
- Makes a wonderful breakfast or snack
- This recipe makes two loaves so you can share one with a friend
Zucchini bread is one of my favorite baked goods I don’t make often enough. It’s the perfect intro into fall using up garden fresh zucchini. It usually has warm flavors like cinnamon and vanilla. I love having a thick slice with butter and a cup of hot coffee, yum!
This Yellow Squash Zucchini Bread uses basic pantry ingredients like flour, sugar, baking soda, and baking powder. The best part is it makes two loaves so you can share it with a friend or freeze the extra for another time.
If you’ve never used yellow squash to make zucchini bread it pretty much is the exact same results if you were to use green zucchini. The only difference is yellow squash is slightly sweeter which is really perfect for baked bread recipe like this.
This recipe is one of the most popular recipes on my website during the fall months but if you’re more of a chocolate kind of person, my Ultimate Chocolate Banana Bread is a year round favorite!
Simple Ingredients:

- Eggs- This will help bind the ingredients and offer richness.
- Granulated sugar- This bread is not overly sweet. Each loaf only has just under 2/3 cup.
- Avocado oil- Avocado oil has a mild taste and offers healthy fats.
- Pumpkin puree- Pumpkin is naturally sweet and offers additional moisture and sweetness.
- Pure vanilla extract- Adds a subtle vanilla flavor.
- Yellow squash zucchini- You’ll want to shred the zucchini and not squeeze out the extra moisture.
- All-purpose flour- Use a brand that is reputable so you have the best baking experience. We like King Arthur or Bob’s Red Mill.
- Cinnamon- This will give the bread a warm spiced flavor.
- Baking powder
- Baking soda
- Kosher salt
Substitutions or Add-Ins:
- Oil- Vegetable oil, olive oil, and melted butter work well in this recipe.
- Pumpkin puree- Applesauce is a great substitute for the pumpkin. As a matter of fact, my original recipe for this bread called for applesauce and works really well.
- Squash- Patty pan squash or green zucchini also works well for this bread.
- Flour- Other flours that work well are white wheat, or your favorite 1:1 ratio gluten free flour.
- Spices- Add in other spices like nutmeg, all spice, pumpkin pie spice, or coriander.
- Nuts- Add in 3/4 cup of chopped pecans, or walnuts.
- Baking chips- Add 3/4 cup of baking chips such as mini chocolate chips.
How To Make Yellow Squash Zucchini Bread:
See full instructions in recipe card below
Step One. Preheat oven to 350℉ and prepare two loaf pans with non-stick cooking spray.
Step Two. In large mixing bowl combine eggs, sugar, oil, pumpkin, and vanilla until smooth. Stir in squash.


Step Three. In a small bowl combine all the dry ingredients, then fold into the wet ingredients until just incorporated. Divide mixture between the two loaf pans and smooth out.


Step Four. Bake in the oven for 50-minutes to 1-hour or until top is puffed and the center springs back when you touch it. Allow to cool for at least 20-minutes before slicing.


Recipe Tips:
- Don’t squeeze out any of the moisture from the zucchini. This will help keep the bread nice and moist.
- Be careful not to overmix the batter. This will make the bread tough. Fold the ingredients gently until you don’t see any bits of dry flour.
Common Questions:
Yes! Make sure loaf of bread is completely cooled. You can pre-slice the bread or keep it whole. Wrap in wax or parchment paper and place in a sealed freezer safe bag. Bread will keep for 3-4 months. Thaw at room temperature when ready to eat.
You can keep it wrapped in foil on the counter for up to 3 days or in a sealed bag or container in the fridge for up to 1 week.
Yes, it can be. This recipe uses healthy fats and it is lower in sugar than other baked breads. Of course zucchini is nutritious and the use of pumpkin offers additional health benefits.
Make sure that your baking ingredients like flour, baking powder, and baking soda are fresh. Also, if the batter is overmixed this can cause the bread to fall flat.
Zucchini bread in general is not overly sweet but I use less sugar than other breads. You can always add an additional 1/4-1/2 cup more sugar or drizzle on a touch of honey when you serve yourself a slice.

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Yellow Squash Zucchini Bread
Equipment
- 1 medium mixing bowl
- 1 large mixing bowl
- 2 9-by-5-inch loaf pans
Ingredients
- 3 eggs
- 1 1/4 cups granulated sugar
- 1/2 cup avocado oil see notes for options
- 1/2 cup pure pumpkin puree or use no-sugar added applesauce
- 1 tsp pure vanilla extract
- 3 cups shredded yellow squash zucchini, about 2-3 medium size zucchini, do not squeeze out liquid see notes for other squash ideas
- 3 cups all-purpose flour
- 2 tsp cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp kosher salt
Instructions
Preheat oven to 350°F and coat two 9-by-5-inch loaf pans with nonstick cooking spray.
- In a medium size bowl combine flour, cinnamon, baking soda, baking powder, and salt. Set aside.
- In large bowl use a whisk or hand mixer to combine eggs, sugar, oil, pumpkin, and vanilla. Mix until smooth. Stir in Zucchini.
- Add the flour mixture and gently fold until the batter starts to come together and you don't see any loose bits of dry ingredients. If using baking chips or nuts fold those in at this time. Be careful not to overmix batter.
- Divide batter evenly between prepared loaf pans and smooth out the top.
- Bake for 50-minutes to 1-hour or until toothpick inserted in the middle comes out clean and the top springs back when you press it lightly.
- Let the loaves cool in the pans for at least 20-minutes before slicing.
Notes
- Don’t squeeze out any of the moisture from the zucchini. This will help keep the bread nice and moist.
- Be careful not to overmix the batter. This will make the bread touch. Fold the ingredients gently until you don’t see any bits of dry flour.
- Oil- Vegetable oil, olive oil, and melted butter work well in this recipe.
- Pumpkin puree- Applesauce is a great substitute for the pumpkin. As a matter of fact, my original recipe for this bread called for applesauce and works really well.
- Squash- Patty pan squash or green zucchini also works well for this bread.
- Flour- Other flours that work well are white wheat, or your favorite 1:1 ratio gluten free flour.
- Spices- Add in other spices like nutmeg, all spice, pumpkin pie spice, or coriander.
- Nuts- Add in 3/4 cup of chopped pecans, or walnuts.
- Baking chips-Â Add 3/4 cup of baking chips such as mini chocolate chips.
Nutrition

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I am in the process of making this bread. Looks and smells Delicious. The recipe doesn’t state when you should add the shredded zucchini. I added it to the batter after the flour mixture.
Thank you Sherry, I appreciate your feedback! I’ve updated the recipe notes! I hope it was delicious!
It was Delicious! I think the lemon zest really makes the flavors come together!