Summer

Ginger Almond Summer Squash Bread

by:
August 20, 2011
2 Ratings
Author Notes

This quick bread was initially inspired by a lone summer squash sitting on my counter. The idea of adding the crystallized ginger came from Molly Wizenberg's book A Homemade Life, in which she adds it to her favorite take on banana bread. After tweaking the zucchini bread recipe from the Joy of Cooking, this delicious loaf came to life. It's subtly sweet and spicy, and its golden color brings a bit of brightness to the table. —duclosbe1

  • Makes one 9x5 inch loaf
Ingredients
  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon ground ginger
  • 3/4 cup sugar
  • 2 large eggs, beaten
  • 1/2 cup vegetable oil
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon salt
  • 1 1/2 cups grated summer squash, squeezed of excess moisture
  • 1/3 cup crystallized ginger, finely chopped
  • 1/3 cup almonds, finely chopped
In This Recipe
Directions
  1. Preheat oven to 350 degrees F. Grease a 9x5 inch loaf pan and set aside.
  2. Whisk together flour, baking soda, baking powder, and ground ginger.
  3. Blend sugar, eggs, vegetable oil, both extracts, and salt in a large bowl. Stir in the dry ingredients. Fold in squash, crystallized ginger, and chopped almonds with as few strokes as possible. Pour batter into prepared pan.
  4. Bake until the bread pulls away from the sides of the pan; 35-45 minutes. Cool in pan on a wire rack for 10 minutes, then remove the loaf from the pan to cool completely on the rack.

See what other Food52ers are saying.

  • Sagegreen
    Sagegreen
  • duclosbe1
    duclosbe1
  • CinCS
    CinCS
  • atriviale
    atriviale

    4 Reviews

    CinCS August 17, 2020
    Received yellow summer squash from a neighbor and found this recipe.
    Oh my goodness is this yummy!
    I shared this with my neighbors and will definitely make this bread again and again.
    Note: I did have to bake this 15 minutes longer than recipe stated. Maybe, I did not squeeze all the moisture out.
     
    atriviale July 31, 2012
    I made this last night. The ginger/almond combination is delightful and your description is perfect... it is indeed subtly sweet and spicy! I'll definitely make it again.
     
    Sagegreen August 21, 2011
    You had me at ginger! This looks like a perfect tea bread.
     
    Author Comment
    duclosbe1 August 21, 2011
    Thanks, Sagegreen! It's tasty with a mug of Earl Grey.