Squash Bread

Think of this as zucchini bread’s equally charming cousin. Shredded yellow summer squash disappears into the batter, adding moisture and a subtle sweetness without any noticeable squash flavor in the finished loaf.

Two teaspoons of cinnamon and a generous pour of vanilla give this bread a warm, fragrant backbone that fills the kitchen as it bakes. The texture lands right in that sweet spot between cake and bread, tender and moist with just enough structure to slice cleanly.

One loaf, one hour, start to finish. Use zucchini or yellow squash, whichever your garden is throwing at you this week. Either way, nobody will believe there’s a vegetable hiding inside.

Kitchen Tips

• Shred the squash coarsely and don’t squeeze out the moisture. That liquid is what keeps the bread moist for days.
• Mix the batter just until the dry ingredients are moistened. Overmixing develops gluten and turns quick bread tough and dense.
• Let the loaf cool in the pan for 10 minutes before turning out. Too soon and it’ll crack apart. Too long and steam trapped underneath makes the bottom soggy.
• Wrap tightly in plastic once cool. This bread actually tastes better the next day once the flavors have melded.