Yellow Squash Tiny Loaf recipes

These recipes make 1 standard loaf pan or 9 cavities in my 18 cavity tiny loaf pan. We're making these to use up the extreme amounts of yellow squash coming from our summer garden.

Chocolate Chip Yellow Squash Loaves

Ingredients

• 2 cups (250 g) grated yellow squash (don't peel it)
• 2 cups (250 g) all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• 1 tsp cinnamon
• ½ tsp salt
• 2 eggs
• ½ cup neutral oil
• ½ cup brown sugar
• ¼ cup granulated sugar
• 2 tsp vanilla
• ¾ cup mini chocolate chips (plus extra for topping)
• ¾ cup pecans or walnuts

Instructions

1. Heat oven to 350°F (175°C). Grease mini loaf pans.
2. Grate the squash and lightly squeeze it with a towel. It should still be moist, just not dripping.
3. Whisk together flour, baking soda, baking powder, cinnamon, and salt.
4. In another bowl, whisk eggs, oil, sugars, and vanilla.
5. Stir wet into dry just until combined.
6. Fold in squash, chocolate chips, and nuts.
7. Divide among pans (about ⅔ full) and sprinkle extra chips on top.
8. Bake ~20 minutes
9. Cool 10 minutes before removing from pans.

Lemon Poppyseed Yellow Squash Loaves

Ingredients

• 2 cups (250g) grated yellow squash
• 2 cups (250g) flour
• 1 tsp baking powder
• ¼ tsp baking soda
• ½ tsp salt
• Zest of 2 lemons
• 2 Tbsp fresh lemon juice
• 2 eggs
• ½ cup neutral oil
• ¾ cup sugar
• 1 tsp vanilla
• 2 Tbsp poppyseeds

Lemon Glaze (optional)

• 1 cup powdered sugar
• 2–3 Tbsp fresh lemon juice
• Optional: a little extra zest

Instructions

1. Heat oven to 350°F.
2. Lightly squeeze excess moisture from squash.
3. Combine flour, baking powder, salt, and lemon zest.
4. Whisk eggs, sugar, oil, vanilla, and lemon juice.
5. Fold wet into dry, then stir in squash.
6. Fill mini loaf pans about ⅔ full.
7. Bake ~20 min.
8. Cool completely, then drizzle with the lemon glaze.

Double Chocolate Yellow Squash Bread

Ingredients

Dry

• 1½ cups (190 g) all-purpose flour
• ½ cup (45 g) cocoa
• 1-2 tsp instant espresso
• 1/4 tsp cinnamon
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp kosher salt
• 1 tsp espresso powder (optional but highly recommended)

Wet

• 2 eggs
• ½ cup neutral oil
• ¾ cup brown sugar
• ¼ cup granulated sugar
• 2 tsp vanilla
• 2 cups grated squash, lightly squeezed
• 1 cup mini chocolate chips
• Optional: ½ cup toasted chopped pecans

Bake

350°F

• Standard loaf: 50–60 minutes
• Tiny loaves: about 20–24 minutes

Morning Glory Squash Bread

Ingredients

Dry

• 2 cups (250 g) all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• 1½ tsp cinnamon
• ½ tsp ground ginger
• ¼ tsp nutmeg
• ½ tsp kosher salt

Wet

• 2 eggs
• ½ cup neutral oil
• ½ cup brown sugar
• ¼ cup granulated sugar
• 2 tsp vanilla
• 2 cups grated squash, lightly squeezed
• ½ cup golden raisins
• ¾ cup toasted chopped pecans or walnuts
• Zest of 1 orange