Summer Squash Cake Bread Recipe

AuthorSteve Nubie
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Summer squash is defined as certain squash varieties that mature during the summer months.  Some of these summer squash varieties are fairly common including variations on zucchini ranging from green to yellow zucchini, the common yellow squash, crookneck squash and Pattypan squash.  There are also some obscure varieties like Zephyr, Tatuma, Zinda and Cousa.  An easy rule of thumb is that if it’s available in the grocery store or markets in summer it’s a summer squash.

This is a great bread to serve with any meal and is the perfect accompaniment to a soup or summer salad. 

This bread recipe includes the addition of shredded summer squash.  You can mix and match varieties to give some variation to the flavor, color and texture of the bread.  The bread itself is a batter bread.  Batter breads use baking powder or baking soda as a rising or leavening agent rather than yeast.  The result is that the loaf rises in the oven towards the end of the baking cycle rather than rising before it is baked.  As a result, you have to be selective with regards to the setting on your bread machine.

Some bread machines have a cake bread setting.  With this setting you can make this recipe from start to finish in the bread machine.  If your machine does not have a dedicated cake bread setting you can use either a cookie dough setting, or pasta dough setting to mix the batter and then pour the batter into a baking pan and finish in the oven.  The cookie dough setting, and pasta dough settings do not have a rising cycle which is not needed for a batter bread.  In a pinch you could use a basic dough setting but make sure you empty out the batter into a baking pan before the rising cycle that occurs at the end of the basic dough setting. 

INGREDIENTS:
 3 eggs
 2 cups of white sugar
 1 cup of canola oil
 2 teaspoons of vanilla extract
 2 cups of shredded summer squash
 3 cups of all-purpose flour
 3 teaspoons of baking powder
 2 teaspoons of nutmeg
DIRECTIONS:
1

Add the ingredients to the bread pan in the order indicated in the recipe and select the cake bread setting. If your machine does not have a cake bread setting you can make the batter in the bread machine and finish in the oven. In that case, use the pasta dough setting or cookie dough setting. Those settings don’t have a rising cycle which is unnecessary due to the fact that this recipe has no yeast requiring that cycle.

2

To finish in the oven, preheat to 325 degrees Fahrenheit or 165 degrees Celsius.

3

Butter a 9 x13-inch baking dish and pour the batter into the pan and bake for 45 minutes or until a toothpick inserted into the center comes out dry and clean.

4

Let rest for 5 minutes and then slice and serve.

Ingredients

INGREDIENTS:
 3 eggs
 2 cups of white sugar
 1 cup of canola oil
 2 teaspoons of vanilla extract
 2 cups of shredded summer squash
 3 cups of all-purpose flour
 3 teaspoons of baking powder
 2 teaspoons of nutmeg

Directions

DIRECTIONS:
1

Add the ingredients to the bread pan in the order indicated in the recipe and select the cake bread setting. If your machine does not have a cake bread setting you can make the batter in the bread machine and finish in the oven. In that case, use the pasta dough setting or cookie dough setting. Those settings don’t have a rising cycle which is unnecessary due to the fact that this recipe has no yeast requiring that cycle.

2

To finish in the oven, preheat to 325 degrees Fahrenheit or 165 degrees Celsius.

3

Butter a 9 x13-inch baking dish and pour the batter into the pan and bake for 45 minutes or until a toothpick inserted into the center comes out dry and clean.

4

Let rest for 5 minutes and then slice and serve.

Summer Squash Cake Bread Recipe

Steve Nubie

Steve Nubie has been writing professionally for 38 years. He is a Chef and has traveled across Asia and Europe studying language, culture and cuisine. He instructs culinary classes in the Culinary School at the College of DuPage in Glen Ellyn, Illinois and has written extensively on cuisine, cooking, diet and nutrition. He is a published author of 10 books including a cookbook and continues to write on subjects related to culinary trends.

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1 Comment
  1. Reply
    Carol June 19, 2018 at 5:36 pm

    I appreciate the absence of a loaf pan request; I have tried making other breads in them and they do not cook all the way through with my toaster oven. I look forward to making this today!

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