Easy Gluten Free Zucchini Bread with Yellow Squash
Summer is the time of year when zucchini and summer squash are in abundance at the farmers market which is why I came up with this Easy Gluten Free Zucchini Bread with Yellow Squash.
While zucchini bread is a beloved staple of quick bread recipes, there’s an unsung hero: the humble yellow summer squash.
This versatile vegetable can be easily substituted for zucchini in any recipe you have as it is really just a yellow zucchini.
It is easy to create a delicious gluten-free yellow squash bread recipe when you have a great gluten free homemade zucchini bread recipe to use.
The moisture of this vegetable is put to good use with the thirsty ingredients found in great recipes like this that uses coconut flour.
Keep reading as I will walk you through making this easy quick bread recipe with step-by-step photos, plus offer tips, substitutions and answer frequently asked questions.
This sweet bread recipe is one of my favorite recipes that works each time even if it’s your first time!
Why use Summer Squash versus Zucchini?
Summer squash, particularly the yellow variety, is often overlooked in baking. You have many varieties to choose from that you can use in this delicious bread recipe.
From crookneck squash and patty pan squash to small garden yellow squash to giant zucchini, all of them will work in this recipe.
If the skin is hard to pressure with a spoon, then you need to peel them. If the squash is larger than average, you may need to cut it in half.
Scoop out the larger seeds from the half yellow squash or half zucchini.
However, if the skin is tender and can be pierced with a spoon, then there is no need to peel it.
The bright yellow hue of the squash is hardly detectable by those who may not like green flecks in their bread (my kids for example) and its slightly sweeter taste can enhance the overall flavor. Since summer squash is in abundance during the warmer months, it is a great choice for home cooks looking to use up their garden’s bounty at the first signs of baking season.
Summer squash is not only delicious but also packed with vitamins A and C, potassium, and dietary fiber providing many health benefits.
Ingredients needed to make this Easy Zucchini Bread with Yellow Squash
- Grated yellow summer squash (use a box grater or food processor)
- Creamy nut butter (almond, cashew, or runny peanut butter)
- Avocado oil, olive oil, vegetable oil, or melted coconut oil
- Monk fruit sweetener (or white sugar or coconut sugar)
- Keto Brown sugar or regular brown sugar
- Large eggs, at room temperature
- Vanilla extract
- Coconut Flour
- Cinnamon
- Baking Soda
- Baking Powder
- Salt
- Optional Add-Ins: 1/2 cup of chopped nuts, OR white chocolate chips OR dark chocolate chips.
Preparing the Summer Squash
Before you begin mixing your ingredients, you’ll need to prepare the summer squash by grating it on a box grater or the grating attachment of a food processor.
Once grated, leave the squash to sit. If you are indeed using a yellow squash, it should not have too much excess moisture.
Usually with online recipes using whole wheat flour, as in an original recipe for zucchini bread, they have you squeeze the moisture out of the shredded squash.
In this recipe, we need the extra moisture as the coconut flour used needs a certain amount of liquid for the best results.
The fresh squash shreds should be slightly wet without a lot of water. If your squash does have extra water, just pour off the excess but do not squeeze.
Set aside until your bread batter is created.
Let’s make this delicious yellow squash bread
Preheat oven to 375F and prepare a 9″ x 5″ loaf pan by lining it with parchment paper, leaving an overhang on the sides for easy removal of the bread.
You can alternately grease well then dust with a little bit of coconut flour for easy removal from the pan. Set aside.
In a large mixing bowl whisk nut butter, oil, sweeteners, vanilla and eggs until smooth by hand or with a stand mixer.
It will take a little bit of mixing to get it smooth, but just take your time and it will come together. Set aside.
In a medium bowl, combine the coconut flour, ground cinnamon, baking soda, baking powder and salt with a whisk.
Once it is uniform in color, slowly add the dry ingredients to the large bowl of wet ingredients.
Mix slowly at first to wet the dry ingredients, then mix very well until almost smooth.
Scrape the sides of the bowl and mix a little more. Gluten free flours do not become tough with mixing.
At this point it will be thick like a cookie dough and you may be tempted to add in additional liquid, but do not.
The last ingredient, shredded yellow squash, will give us all the moisture needed for this delicious bread.
Now fold in the shredded yellow zucchini by scraping your spatula down the sides of the bowl, then bringing the batter up and over the shreds.
Press a little in the middle, then scrape the sides again bringing the batter up and over the top.
You will see how the batter magically transforms into the right texture a quick bread recipe should have as the yellow squash gives off its moisture into the batter.
Once it is well combined, pour batter into your prepared bread pan and bake 30-40 minutes baking time at 375F.
Check at the 30-minute mark just in case your oven happens to run hot.
If the top of the bread starts to brown too quickly, cover it loosely with aluminum foil for the last 10-15 minutes of baking.
You should be able to test the bread with a toothpick that shows only a few crumbs.
Let the bread cool for 30 minutes in the pan before lifting it out onto a wire rack to cool completely.
As the bread cools it helps the ingredients finish melding and prevents the bread from falling apart.
The only thing that is so difficult with this recipe is being patient enough to wait to cut into it!
The warm cinnamon smell will be extremely tempting, but wait for the best results.
Once cooled put into your choice of plastic bags whether a recycled gluten free bread bag or a zip top bag. This helps to prevent the bread from drying out and keeps the moisture in. It tastes the best the next day anyway, if you can wait that long.
I love mine toasted in the toaster then smeared with some butter or cream cheese.
To keep your bread fresh and moist, store it in an airtight container at room temperature for up to three days. Slice before freezing for easy portion control. Just separate each slice with a piece of parchment from earlier or wrap each one with plastic wrap.
If you’d like to keep the whole loaf longer, wrap cooled bread tightly in plastic wrap then in aluminum foil or put a freezer safe zip top bag before placing it in the freezer. It can be stored in the freezer for up to three months. When you’re ready to enjoy, simply thaw a slice or the whole loaf at room temperature or warm it in a toaster oven.
A few ideas to customize your Gluten Free Yellow Squash Bread Recipe
Not only is it a great way to use up an abundance of yellow squash, but it’s also a delicious base for endless ways to create flavor variations with add-ins.
Here are a few ideas to customize your delicious quick bread:
Lemon Summer Squash Bread: Enhance the lemon flavor by adding a tablespoon of lemon juice to the wet ingredients and drizzling a simple lemon glaze over the cooled bread sprinkled with fresh lemon zest.
Pumpkin Spice Summer Squash Bread: For a fall-inspired twist, substitute the cinnamon with pumpkin pie spice and substitute one cup of the squash shreds with a cup of pumpkin puree to the batter. This variation is perfect for pumpkin bread lovers looking for a perfect way to incorporate two squash veggies together.
Chocolate Chip Summer Squash Bread: Stir in a cup of sugar free chocolate chips for a decadent treat that’s sure to satisfy any sweet tooth.
Savory Summer Squash Bread: Skip the cups of sugar and bit of cinnamon, and instead add a cup of grated Parmesan cheese, a handful of chopped fresh herbs (like rosemary or thyme), and a pinch of black pepper for a savory bread that pairs perfectly with soups and salads.
Tips, Substitutions and FAQs
- If you want to skip the nut butter you can use 1/2 cup Greek yogurt or sour cream instead.
- Do not use more than 1/2 cup total of additions so the bread can set and not fall apart.
- Turn this recipe into a banana bread recipe by either adding in 1 teaspoon of banana extract, for sugar free, or substituting 1/2 cup of mashed ripe banana for 1/2 cup of the shredded squash.
- Bake this bread in a 10-inch cast iron skillet instead of a loaf pan. You will need to line your skillet with parchment paper for easy removal. Bake as directed.
- Add in 1/2 cup of fresh fruit of your choice in place of 1/2 cup of the squash shreds for additional flavor options.
Can I use green zucchini instead of yellow summer squash? Absolutely! Green zucchini works just as well in this recipe and can be used interchangeably with yellow squash.
Can I substitute a different flour with the coconut flour called for? No, coconut flour cannot be substituted. If you substitute gluten free all-purpose flour for the coconut flour it will be a sloppy mess that will not bake right. This recipe is special in that the moisture content has been calibrated for the moisture of the squash shreds and the eggs.
Can I use frozen squash for this recipe? Yes, you can use frozen squash, but it needs to be completely thawed, and then excess moisture poured off, not squeezed.
Can I make zucchini muffins instead of a loaf? Yes, you can pour the batter into a muffin tin lined with muffin liners. Bake at 425 degrees F for 20-25 minutes, or until a toothpick comes out clean. I recommend filling 3/4 of the way up and alternating the muffin tins you fill so there is an empty one between each. This allows the heat to evenly distribute around each muffin helping them to rise high like bakery muffins. If you are making 12 regular sized ones at a time, keep the higher temperature and only bake 15 minutes then check for doneness.
Is it possible to make this bread vegan or egg free? No, this will not work with this recipe. The only idea I have heard of that may work, but I have not tried, is to use Bob’s Red Mill egg replacer.
Can I add other vegetables to this bread? You can experiment with adding grated carrots, shredded apples, or even finely chopped spinach for a nutritional boost. Consider that this will be part of your maximum 1/2 cup of additions, so the bread does not fall apart.
How can I make the bread sweeter? If you prefer a sweeter bread, you can increase the amount of sweetener by a few tablespoons or add in 1/2 teaspoon stevia. DO NOT use any sugar free maple syrup or honey to the as that will cause your bread to not bake properly and result in a sloppy mess.
What’s the best way to serve summer squash bread? This Gluten Free Summer squash bread is delicious on its own, but you can also toast it and serve with a dollop of Greek yogurt, a smear of almond butter or butter for a tasty treat.
Whether you enjoy it for breakfast, as a snack, or as a dessert, this bread is sure to become your whole family’s favorite.
The next time you find yourself with a lot of zucchini or summer squash, don’t hesitate to whip up a loaf (or two) of this easy gluten-free summer squash bread.
Easy Gluten Free Zucchini Bread with Yellow Squash
Equipment
- 9×5 loaf pan
- parchment paper
- Wire Rack
- Large Bowl
- small bowl
- Whisk
- Spatula
Ingredients
- 2 cups Grated yellow summer squash use a box grater or food processor
- 1/2 cup Creamy nut butter almond, cashew, or runny peanut butter
- 1/4 cup Avocado oil olive oil, vegetable oil, or melted coconut oil
- 1/4 cup Monk fruit sweetener blend, granulated or allulose (use white sugar or coconut sugar if you want)
- 1/4 cup Keto Brown sugar or regular brown sugar
- 4 large eggs at room temperature
- 1 teaspoon Vanilla extract
- 1/2 cup + 2 tablespoons Coconut Flour
- 2 teaspoons Ground Cinnamon
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1/4 teaspoon Salt
Instructions
Preparing the Summer Squash
- Before you begin mixing your ingredients, you’ll need to prepare the summer squash by grating it on a box grater or the grating attachment of a food processor. Once grated, leave the squash to sit. If you are indeed using a yellow squash, it should not have too much excess moisture.
- Usually with online recipes using whole wheat flour, as in an original recipe for zucchini bread, they have you squeeze the moisture out of the shredded squash. In this recipe, we need the extra moisture as the coconut flour used needs a certain amount of liquid for the best results.
- The fresh squash shreds should be slightly wet without a lot of water. If your squash does have extra water, just pour off the excess but do not squeeze. Set aside until your bread batter is created.
Preparing the Yellow squash bread
- Preheat oven to 375F and prepare a 9″ x 5″ loaf pan by lining it with parchment paper, leaving an overhang on the sides for easy removal of the bread. You can alternately grease well then dust with a little bit of coconut flour for easy removal from the pan. Set aside.
- In a large mixing bowl whisk nut butter, oil, sweeteners, vanilla and eggs until smooth by hand or with a stand mixer.
- It will take a little bit of mixing to get it smooth, but just take your time and it will come together. Set aside.
- In a medium bowl, combine the coconut flour, ground cinnamon, baking soda, baking powder and salt with a whisk. Once it is uniform in color, slowly add the dry ingredients to the large bowl of wet ingredients.
- Mix slowly at first to wet the dry ingredients, then mix very well until almost smooth. Scrape the sides of the bowl and mix a little more. Gluten free flours do not become tough with mixing. At this point it will be thick like a cookie dough and you may be tempted to add in additional liquid, but do not.
- The last ingredient, shredded yellow squash, will give us all the moisture needed for this delicious bread. Now fold in the shredded yellow zucchini by scraping your spatula down the sides of the bowl, then bringing the batter up and over the shreds. Press a little in the middle, then scrape the sides again bringing the batter up and over the top. You will see how the batter magically transforms into the right texture a quick bread recipe should have as the yellow squash gives off its moisture into the batter.
- Once it is well combined, pour batter into your prepared bread pan and bake 30-40 minutes baking time at 375F. Check at the 30-minute mark just in case your oven happens to run hot. If the top of the bread starts to brown too quickly, cover it loosely with aluminum foil for the last 10-15 minutes of baking. You should be able to test the bread with a toothpick that shows only a few crumbs.
- Let the bread cool for 30 minutes in the pan before lifting it out onto a wire rack to cool completely. As the bread cools it helps the ingredients finish melding and prevents the bread from falling apart.
- Once cooled put into your choice of plastic bags whether a recycled gluten free bread bag or a zip top bag. This helps to prevent the bread from drying out and keeps the moisture in.
- To keep your bread fresh and moist, store it in an airtight container at room temperature for up to three days. Slice before freezing for easy portion control. Just separate each slice with a piece of parchment from earlier or wrap each one with plastic wrap.
- If you’d like to keep the whole loaf longer, wrap cooled bread tightly in plastic wrap then in aluminum foil or put a freezer safe zip top bag before placing it in the freezer. It can be stored in the freezer for up to three months. When you’re ready to enjoy, simply thaw a slice or the whole loaf at room temperature or warm it in a toaster oven.
Notes
- If you want to skip the nut butter you can use 1/2 cup Greek yogurt or sour cream instead.
- Do not use more than 1/2 cup total of additions so the bread can set and not fall apart.
- Turn this recipe into a banana bread recipe by either adding in 1 teaspoon of banana extract, for sugar free, or substituting 1/2 cup of mashed ripe banana for 1/2 cup of the shredded squash.
| Nutrition Facts | |
|---|---|
| Serving size: 1 slice | |
| Servings: 10 | |
| Amount per serving | |
| Calories | 120 |
| % Daily Value* | |
| Total Fat 9.7g | 12% |
| Saturated Fat 1.4g | 7% |
| Cholesterol 74mg | 25% |
| Sodium 34mg | 1% |
| Total Carbohydrate 4.4g | 2% |
| Dietary Fiber 2.2g | 8% |
| Total Sugars 1.2g | |
| Protein 5.7g | |
| Vitamin D 7mcg | 35% |
| Calcium 23mg | 2% |
| Iron 3mg | 16% |
| Potassium 190mg | 4% |
Nutrition
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