Golden Zucchini Bread (Yellow Squash Bread)

Prep Time
Cook Time
1h 10m
Ready In

"This is one of my favorite tea cake recipes. This come from my mom's aunt's collection, which I inherited when she passed away. The recipe calls for yellow squash (golden zucchini). This is very easy and so moist and delicious! I have tested this recipe using boxes of the old and newer cake mix sizes, and it works out fine either way (although it puffs up less using the newer size mixes)*."

Original recipe yields 20 servings


  • Serving Size: 1 (66.5 g)
  • Calories 195.1
  • Total Fat - 8.8 g
  • Saturated Fat - 1.4 g
  • Cholesterol - 32.7 mg
  • Sodium - 284.5 mg
  • Total Carbohydrate - 26.5 g
  • Dietary Fiber - 1.2 g
  • Sugars - 0.2 g
  • Protein - 3.5 g
  • Calcium - 61.6 mg
  • Iron - 0.9 mg
  • Vitamin C - 2.4 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 350 F and grease & flour two 9x5" loaf pans.

Step 2

Combine all ingredients except for the nuts in a mixing bowl; blend together using an electric mixer for 4 minutes (use a timer).

Step 3

If you are using nuts, add just 1/2 cup of the nuts to the batter and stir to blend.

Step 4

Pour batter evenly into the two pans.

Step 5

Sprinkle the remaining nuts evenly over the entire surface of each pan.

Step 6

Bake for about 50-55 minutes or until a toothpick tests clean.

Step 7

Let cool 10 minutes in pan, them remove to wire racks to cool completely before slicing.

Tips & Variations

No special items needed.



I used zucchini instead of the squash and this was so moist and delicious. I stored it in the refrigerator and that helped keep the moisture in. We loved the nuts and flavor of this bread! I spread cream cheese over mine and it was MMmmm good!

review by:
(27 Sep 2013)