Try this sweet yellow summer squash bread this summer! It’s similar to zucchini bread but uses yellow squash instead. A nice way to use up fresh garden produce.
This recipe is a fantastic way to incorporate garden-fresh yellow squash. If you have ever made zucchini bread, then this is going to be a breeze! The ingredients and steps are pretty similar – I basically swapped yellow summer squash for the zucchini.
The great thing about adding grated summer squash to a sweet bread is that it provides moisture. Low-carb, gluten-free baked goods made with coconut flour need adequate liquid to prevent them from being too dry. The addition of grated squash provides this needed liquid.
A sweet low-carb summer squash bread is a terrific way to use up that extra summer produce. And, it makes a nice snack or breakfast on the go.
Ingredients Needed For Yellow Squash Bread
The ingredients in this bread are pretty much the same as those in my keto zucchini bread recipe. They are all really easy to find – I love using simple and clean ingredients.
Eggs are very important in a quick bread. They bind all the ingredients together. I’ve heard of people trying to replace eggs with other ingredients, but for this bread, the eggs work the best.
Always use a sugar-free sweetener! I used Swerve, but Sukrin 1 is another fantastic choice.
Tip: Check out this helpful guide for low-carb sugar-free sweeteners and find one that works best for you!
Butter And Oil
I used both melted butter and vegetable oil. Ghee is a perfect replacement for butter.
Gluten-Free Low-Carb Flour
I used Carbquik flour for the bread – keep in mind that it isn’t gluten-free.
If you need it to be gluten-free, replace Carbquik with 4 parts almond flour and 1 part coconut flour. I used 1 cup plus 2 tablespoons almond flour and 6 tablespoons coconut flour.
I used a combination of baking powder, cinnamon, and nutmeg. Allspice also tastes fantastic when you mix it in, but I didn’t use it in this recipe.
Don’t forget about the yellow squash! It needs to be finely shredded so that it mixes well with the rest of the batter ingredients.
Please note: Check out the recipe card at the bottom for a full list of ingredients used to make this low-carb recipe.
- This low-carb squash bread recipe would also make nice muffins – just divide the batter evenly into muffin cups. The baking time would need to be reduced slightly so just keep an eye on them until done.
- Use parchment paper in your loaf pan to make clean-up easier.
- Drizzle with a little bit of melted butter to add some decadent taste.
How To Make Yellow Squash Bread
There are just two basic steps to making this bread. It really is that easy! I’ll explain an overview right now, but you can scroll down to the printable recipe card for all the steps in one place.
Mix The Ingredients
After you prepare the loaf pan and preheat the oven, mix all your ingredients (except the squash) together in a large mixing bowl.
First, beat the eggs until they are fluffy. Then, use an electric mixer to beat in the sugar, butter, oil, and vanilla.
In another bowl, mix the dry ingredients together. Then, slowly add the dry ingredients to the egg mixture.
Fold In The Squash
It is important that you fold the squash into the batter gently. This way, you will prevent the mixture from becoming overmixed. The bread should be light and fluffy, not a dense brick.
If your bread comes out too dense, it might be that you mixed it too much when you added the squash.
Bake The Bread
Then, just bake it for about 45 minutes. You’ll know it is fully baked when you insert a knife into the middle of the loaf of bread, and it comes out clean.
What To Serve With Yellow Squash Bread
This is a really simple bread that tastes delicious as a snack, lunch or a side dish with your dinner.
I like to enjoy a slice of this bread with keto cobb salad for a filling lunch. It’s packed with fiber and nutrition.
If you want to serve this with dinner, then it will pair really well with beef tenderloin. It’s a really savory and even slightly sweet cut of meat that tastes heavenly with this bread.
This bread also makes a wonderful breakfast! Enjoy a slice with a piece of sausage egg and cheese casserole. It’s a high-protein and high-fiber way to start your day.
Frequently Asked Questions About Yellow Squash Bread
Before I get to the recipe card, here are some questions people often ask about making bread with summer squash.
Can you make yellow squash bread in the slow cooker?
I have made a loaf of zucchini bread in the crockpot. So, it’s quite possible that you could slow cook this summer squash bread in the crockpot as well. The process would be very similar.
When you do, I suggest following my zucchini bread recipe and just replacing the zucchini with yellow squash.
What is the best type of sweetener to use in keto bread?
When I originally made the recipe, I used a sucralose-based sweetener. I thought the artificial sweetener was a little too sweet. Since then, I have moved away from artificial sweeteners. So, I use a stevia and erythritol blend now.
No matter how you choose to bake the bread, it’s a yummy way to cook up extra summer squash. I typically get tired of eating steamed squash, so using the vegetable in a sweet treat is a nice change.
What are some other ways to use yellow squash from the garden?
I’ve been known to snack on a slice of sweet bread when I’m working at my desk in the morning. So, sneaking in a bit of vegetable in a treat is always a good thing.
Quick bread is one of the easiest recipes to make. There’s very little prep work involved. That’s one of the things I love most about baking up sweet bread!
More Low-Carb Bread Recipes
If you enjoyed this yellow squash bread, here are some more keto bread recipes that you should try next. They are some of my favorites!
Summer Squash Bread
If you are getting a lot of squash in the garden, try this sweet low carb squash bread . It’s made similar to zucchini bread, but uses yellow squash instead.
Preheat oven to 325 degrees F (165 degrees C). Grease an 8×4 inch loaf pan.
In a large bowl, beat the eggs until fluffy with an electric mixer. Beat in the sugar, butter, oil, and vanilla. In separate bowl, mix in the flour, baking powder, cinnamon, and nutmeg. Gradually add dry ingredients to egg mixture. Fold in the squash. Transfer to the prepared loaf pan.
Bake about 45 minutes in the preheated oven or until a knife inserted in the center comes out clean.
Net carbs per serving: 2 g
Calories: 154 | Carbohydrates: 10g | Protein: 5g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Cholesterol: 62mg | Sodium: 193mg | Potassium: 57mg | Fiber: 8g | Vitamin A: 450IU | Vitamin C: 5mg | Calcium: 70mg | Iron: 0.7mg
Net Carbs: 2 g | % Carbs: 5.2 % | % Protein: 13 % | % Fat: 81.8 % | SmartPoints: 6
Array ( [calories] => 154 [carbohydrates] => 10 [protein] => 5 [fat] => 14 [saturated_fat] => 5 [polyunsaturated_fat] => 5 [cholesterol] => 62 [sodium] => 193 [potassium] => 57 [fiber] => 8 [vitamin_a] => 450 [vitamin_c] => 5 [calcium] => 70 [iron] => 0.7 [serving_unit] => g )
FREE EMAIL SERIES
My Top 5 Secrets to Master Keto!
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
First published on August 2, 2010. Post updated on August 10, 2021, with new images and additional recipe information.