This is a delicious sweet bread that kids of all ages love and the best part is they have no idea that they’re getting a serving of veggies while eating it 🙂 I like to use both zucchini and yellow squash with this recipe but if you only have one or the other you can just use that


This will make 2 loaves of bread
butter 2- 9x9x2″ loaf pans including the sides & preheat your oven to 350*

  • 2 1/2 Cups of All Purpose Flour
  • 1 1/4 Cups of Granulated Sugar
  • 1/2 Cup of Butter
  • 2 Eggs
  • 1/2 Cup of Buttermilk
  • 1 tsp of Vanilla
  • 1 tsp of Baking Soda
  • 1 tsp of Salt
  • 1/2 tsp of Apple Pie Spice
  • 1/8 tsp of Allspice
  • 1/2 tsp of Cinnamon
  • 1 Cup of Coconut
  • 1 Cups of Grated Yellow Squash
  • 1 Cup of Grated Zucchini
  • 1 Cup of Toasted  Chopped Pecans (optional)


The Topping:
  • 1 Cup of All Purpose Flour
  • 1/4 Cup of Oatmeal (old fashioned quaker oatmeal)
  • 6 TBS of Butter at Room Temperature
  • 1/4 Cup of Brown Sugar
  • 1 tsp of Cinnamon
  • 1/8 tsp of Allspice


  1. Mix all dry ingredients together until well combined
  2. Cut up your butter into the dry mixture and break the butter up in the dry ingredients using a fork
  3. Break the butter up until very crumbly, you can use your hands for this as well
  4. Set aside until bread batter is done



  1. In a large bowl blend your butter, eggs and sugars with a mixer
  2. Put your baking soda and salt in and blend well
  3. Add your buttermilk and vanilla and the rest of your spices blending until just mixed
  4. Pour your flour in a cup at a time blending well
  5. Lastly add your grated squash, coconut and toasted nuts, mix in with a spoon
  6. Equally pour the batter between your buttered bread pans
  7. Knock your bread pans lightly on the countertop to make sure that they are even
  8. Top your loaves with the streusel topping spreading it evenly across the tops
  9. Put the bread pans into your preheated oven on the middle rack and cook for 50-55 minutes or until a toothpick inserted into the center comes out clean
  10. Let cool for about a half hour before slicing
  11. Wrap in saran wrap and store at room temperature up to 4 days or freeze up to 2 months



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