Sweet Summer Squash Quick Bread

Since I have an abundance of summer squash right now, I decided it was the perfect time to make a quick bread with it.  Zucchini and summer squash are interchangeable in quick bread recipes, so if you have a great zucchini bread recipe you like, try it with summer squash, or give this version a try next time you have some extra summer squash on hand.  This recipe makes 2 standard sized loaves.

Ingredients

Pan Coat:
Butter flavored non-stick spray
1/2 cup granulated sugar
1 teaspoon cinnamon
*Pour leftover sugar/cinnamon mixture into a small container, you will use it later*

Dry:
3 cups all-purpose flour
2 cups granulated sugar
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon pumpkin pie spice
1/4 teaspoon ground ginger

Wet:
1 cup vegetable oil
3 eggs
2 teaspoons vanilla
1/2 cup water or orange juice

Also:
2 cups grated yellow squash (peel and remove seeds before grating)
1 teaspoon poppy seeds (optional)
1 cup chopped walnuts or pecans (optional)


Directions

Peel the squash and scrape the seeds out of the center.  Grate squash, set aside.
Preheat the oven to 350 degrees.

Spray 2 loaf pans generously with non-stick spray.  Combine the pan coat sugar and cinnamon amounts together, stir to mix well, coat sprayed pans and set aside.

Combine all the dry ingredients and whisk together well.

Combine all the wet ingredients in a separate bowl, mix together, pour into dry ingredients.
Mix with a spoon, no electric mixer necessary. 
Add grated squash and nuts if using, stir in.

Place half of batter into each prepared loaf pan. 
Sprinkle poppy seeds on top of each loaf if using and run the tines of a dinner fork lightly across the surface to "plant" the seeds into the batter.



Bake for about 50 minutes to an hour.  Use a cake tester or toothpick inserted into the center to check for doneness. It should come out clean. 
Remove from oven and run a thin bladed knife all the way around the edge to loosen from pans. Allow to cool in the pans for 10 minutes before removing to a wire rack to cool completely. 
While still warm, brush the tops with melted butter and sprinkle the left over pan coat mixture over the top of each loaf. 

This quick bread is even better with a little (or more than a little... that's up to you 😉) butter spread on top and warmed in the microwave.  Every single time I do that, it conspires with my coffee and makes me happier somehow.  They get along very well together!