Cinnamon Yellow Squash Zucchini Bread

If you ask me, quick breads are one of the best ways to use up summer squash.

This yellow squash zucchini bread makes a tender, moist loaf that’s perfect for breakfast or an afternoon snack. Warm spices like cinnamon and nutmeg pair with the mild squash to create a flavor that tastes like fall baking.

It’s loaded with grated yellow squash and zucchini that practically disappear into the batter, along with crunchy nuts folded throughout. A cinnamon-sugar topping with more nuts gives the top a nice crunch.

It’s an easy recipe that works well for using up garden produce, and it freezes beautifully too.

What Kind of Squash Should I Use?

You can use any variety of yellow squash and zucchini you find at the store or farmer’s market for this bread. The most common yellow squash is the straightneck or crookneck variety, and any type of zucchini will work just fine, whether it’s the standard green or even the lighter-colored varieties. When picking your squash, look for smaller to medium-sized ones since they tend to have fewer seeds and a better texture for baking. Before grating, there’s no need to peel either the yellow squash or zucchini – just give them a good wash and grate them with the skin on for extra nutrients and a nice fleck of color in your bread.

Options for Substitutions

This recipe is pretty forgiving, so here are some swaps you can make based on what you have in your kitchen:

• Yellow squash and zucchini: You can use all zucchini or all yellow squash instead of splitting them – the flavor and texture will be nearly identical. Just make sure to squeeze out excess moisture with a clean kitchen towel before adding to the batter.
• Brown sugar: If you’re out of brown sugar, you can use all white sugar, though you’ll lose a bit of that molasses depth. Or make your own by mixing 1/2 cup white sugar with 1 1/2 teaspoons of molasses.
• All-purpose flour: Whole wheat flour can replace up to half of the all-purpose flour for a heartier bread. Going all whole wheat might make it a bit dense, so stick to a 50/50 mix if you want to keep it light.
• Butter: Vegetable oil or melted coconut oil work just fine as a 1:1 swap for the melted butter.
• Allspice: Don’t have allspice? Use nutmeg or a pinch of cloves instead – they’ll give you that warm, spiced flavor.
• Nuts: Walnuts and pecans are classic choices, but you can also leave them out completely if you have nut allergies or just prefer a nut-free bread.

Watch Out for These Mistakes While Baking

The biggest mistake when baking with squash and zucchini is forgetting to squeeze out the excess moisture after grating – place the grated vegetables in a clean kitchen towel and wring it out well, or you’ll end up with a dense, wet loaf that won’t cook through properly.

Another common error is overmixing the batter once you add the flour, which can make your bread tough instead of tender, so stir just until the dry ingredients are incorporated and you don’t see any flour streaks.

To check if your bread is actually done, insert a toothpick into the center – it should come out with just a few moist crumbs, not wet batter, and if the top is browning too quickly before the center is cooked, tent it loosely with foil for the last 15 minutes of baking.

What to Serve With Yellow Squash Zucchini Bread?

This bread is perfect for breakfast or an afternoon snack with a hot cup of coffee or tea. I love slicing it thick and spreading on some softened butter or cream cheese, which melts right into the warm bread if you toast it lightly. It also makes a great addition to a brunch spread alongside fresh fruit, yogurt, and scrambled eggs. For a sweet treat, try it with a drizzle of honey or a dollop of whipped cream on top.

Storage Instructions

Store: This bread stays moist for days thanks to all that squash and zucchini! Wrap it tightly in plastic wrap or keep it in an airtight container at room temperature for up to 3 days. If you want it to last longer, pop it in the fridge where it’ll keep for about a week.

Freeze: Yellow squash zucchini bread freezes really well, which is great since this recipe makes a nice sized loaf. Wrap it tightly in plastic wrap, then again in foil, and freeze for up to 3 months. You can freeze the whole loaf or slice it first and freeze individual pieces for easy grab-and-go snacks.

Thaw: Just leave the bread on the counter for a few hours to thaw completely, or if you froze it in slices, you can toast them straight from frozen. The bread tastes just as good after freezing, and sometimes I think it’s even better the next day once all the flavors have had time to blend together.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1850-2000
• Protein: 26-30 g
• Fat: 78-88 g
• Carbohydrates: 265-290 g

Ingredients

For the bread:

• 3/4 cup yellow squash (grated and squeezed dry)
• 3/4 cup zucchini (grated and squeezed dry)
• 1/2 cup brown sugar
• 1/2 cup sugar
• 1 1/2 cups flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt (to enhance flavor)
• 1/2 tsp allspice
• 1 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 cup butter (melted and cooled)
• 2 tsp vanilla
• 2 eggs (room temperature)
• 1/2 cup nuts (roughly chopped)

For the topping (optional):

• 1/4 cup nuts
• 1 tsp cinnamon
• 1 tbsp sugar

Step 1: Prepare the Vegetables and Preheat

• 3/4 cup yellow squash
• 3/4 cup zucchini

Grate the yellow squash and zucchini using a box grater or food processor, then place each in a clean kitchen towel and squeeze firmly to remove excess moisture—this is crucial for preventing a soggy loaf.

While squeezing, preheat your oven to 350°F and lightly grease a 9×5 inch loaf pan or similar size with butter or non-stick spray.

Step 2: Mix Dry Ingredients

• 1 1/2 cups flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp allspice
• 1 1/2 tsp cinnamon
• 1/4 tsp nutmeg

In a small bowl, whisk together the flour, baking powder, baking soda, salt, allspice, cinnamon, and nutmeg.

I like to sift these together rather than just whisking because it breaks up any lumps in the baking soda and distributes the spices evenly throughout—this ensures every bite has consistent flavor.

Step 3: Combine Wet Ingredients

• 1/2 cup butter
• 2 eggs
• 1/2 cup brown sugar
• 1/2 cup sugar
• 2 tsp vanilla
• squeezed dry squash and zucchini from Step 1

In a large bowl, whisk together the melted and cooled butter, eggs, both sugars, and vanilla until well combined and slightly lighter in color.

Make sure the butter is cooled before adding eggs to avoid scrambling them.

Add the squeezed-dry squash and zucchini from Step 1 and stir until evenly distributed throughout the wet mixture.

Step 4: Combine and Pour Batter

• dry ingredient mixture from Step 2
• wet mixture from Step 3
• 1/2 cup nuts

Fold the dry ingredient mixture from Step 2 into the wet mixture from Step 3 using a spatula or wooden spoon, stirring just until combined—do not overmix, as this can develop gluten and make the bread tough.

Fold in the 1/2 cup roughly chopped nuts, then pour the batter into your prepared loaf pan.

I recommend tapping the pan gently on the counter a few times to release any large air pockets before topping.

Step 5: Top and Bake

• 1/4 cup nuts
• 1 tsp cinnamon
• 1 tbsp sugar

In a small bowl, combine the 1/4 cup nuts, 1 tsp cinnamon, and 1 tbsp sugar to create a cinnamon-nut topping.

Sprinkle this mixture evenly over the batter in the pan.

Bake in the preheated 350°F oven for 45-50 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Step 6: Cool and Serve

Remove the bread from the oven and let it cool in the pan for 10 minutes.

This resting time allows the crumb structure to set so it won’t fall apart when you remove it.

Turn the loaf out onto a wire rack to cool completely before slicing.

Cinnamon Yellow Squash Zucchini Bread

Delicious Cinnamon Yellow Squash Zucchini Bread recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 7 minutes mins

Servings 8 slices

Calories 1925 kcal

Ingredients

  

For the bread:

• 3/4 cup yellow squash (grated and squeezed dry)
• 3/4 cup zucchini (grated and squeezed dry)
• 1/2 cup brown sugar
• 1/2 cup sugar
• 1 1/2 cups flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt (to enhance flavor)
• 1/2 tsp allspice
• 1 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 cup butter (melted and cooled)
• 2 tsp vanilla
• 2 eggs (room temperature)
• 1/2 cup nuts (roughly chopped)

For the topping (optional):

• 1/4 cup nuts
• 1 tsp cinnamon
• 1 tbsp sugar

Instructions

 

• Grate the yellow squash and zucchini using a box grater or food processor, then place each in a clean kitchen towel and squeeze firmly to remove excess moisture—this is crucial for preventing a soggy loaf. While squeezing, preheat your oven to 350°F and lightly grease a 9x5 inch loaf pan or similar size with butter or non-stick spray.
• In a small bowl, whisk together the flour, baking powder, baking soda, salt, allspice, cinnamon, and nutmeg. I like to sift these together rather than just whisking because it breaks up any lumps in the baking soda and distributes the spices evenly throughout—this ensures every bite has consistent flavor.
• In a large bowl, whisk together the melted and cooled butter, eggs, both sugars, and vanilla until well combined and slightly lighter in color. Make sure the butter is cooled before adding eggs to avoid scrambling them. Add the squeezed-dry squash and zucchini from Step 1 and stir until evenly distributed throughout the wet mixture.
• Fold the dry ingredient mixture from Step 2 into the wet mixture from Step 3 using a spatula or wooden spoon, stirring just until combined—do not overmix, as this can develop gluten and make the bread tough. Fold in the 1/2 cup roughly chopped nuts, then pour the batter into your prepared loaf pan. I recommend tapping the pan gently on the counter a few times to release any large air pockets before topping.
• In a small bowl, combine the 1/4 cup nuts, 1 tsp cinnamon, and 1 tbsp sugar to create a cinnamon-nut topping. Sprinkle this mixture evenly over the batter in the pan. Bake in the preheated 350°F oven for 45-50 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
• Remove the bread from the oven and let it cool in the pan for 10 minutes. This resting time allows the crumb structure to set so it won't fall apart when you remove it. Turn the loaf out onto a wire rack to cool completely before slicing.