Yellow squash and apple bread

The summer to autumn transition can be made a little sweeter with a loaf of this lightly spiced quick bread made with yellow summer squash and apples. 

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 There are always lots of zucchini recipes popping up this time of year to use up all those garden monsters, but not so many for yellow squash. Some of our relatives often grow a lot of yellow crookneck squash, so we are usually looking for ways to use those up around the same time as zucchinis. 

I took my zucchini bread recipe and modified it slightly to come up with this version using summer yellow squash and fall apples. I enjoy making quick breads and muffins with all different fruit and vegetables and combinations of them.

I used a Granny Smith apple which provided a nice sour note and light green flecks through the bread. They looked pretty alongside the yellow flecks. You can use any firm apple that you like and have on hand.

It's still summer time, but as we near the back to school time here and September, people automatically start to think of fall. This is a great recipe for using produce from both seasons and it makes a delicious breakfast or snack for home, work, or school. 

If you still have more yellow squash, check out this recipe for Yellow Squash Banana Bread!

Yield: 10 slices

Author: Amy (Savory Moments)

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Yellow Squash & Apple Bread

The summer to autumn transition can be made a little sweeter with a loaf of this lightly spiced quick bread made with yellow summer squash and apples.

Ingredients:

• 1-1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/8 teaspoon freshly ground nutmeg
• 1 large egg
• 1/4 cup unsweetened applesauce
• 1/4 cup olive (or vegetable) oil
• 1 teaspoon pure vanilla extract
• 1/4 cup packed light brown sugar
• 1/2 cup granulated sugar
• 3/4 cup unpeeled grated yellow squash
• 3/4 cup unpeeled grated Granny Smith (or other tart/firm) apple

Instructions:

1. Preheat the oven to 350 degrees. Lightly grease/butter an 8"x5" or 9"x5" loaf pan.
2. In a medium bowl whisk together the flour through nutmeg. In a large bowl, whisk together the egg through sugar until well-combined. Stir the dry ingredients into the wet until just combined. Stir in the squash and apple.
3. Pour the batter into the loaf pan and spread evenly. Bake for 55-65 minutes, until the bread is golden and an inserted toothpick comes out clean.
4. Let cool for at least 15 minutes before slicing. Serve warm or room temperature. Top with butter, if desired.

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I hope you give this quick bread a try! Let me know in the comments below.

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Check out these other quick bread recipes: 

Lemon Zucchini Bread

Sourdough Banana Bread

Glazed Cinnamon Maple Syrup Bread 

Rhubarb Sour Cream Bread