Print Options:

Summer Squash Cake Bread Recipe

Yields1 Serving

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.

 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

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.


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


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.


Let rest for 5 minutes and then slice and serve.