Summer Squash Bread

by Ben Gramkowski and Jillian MacLeod

We planted extra summer squash and zucchini fully aware of what rabid over producers they are, and happily spent a good part of the summer perfecting a summer squash bread with all that excess. This bread is lighter on the sugar and oil than many, but heavy on spices, and the seeds and whole-wheat flour make it hearty and delicious.


  • 3-3½ cups shredded summer squash or zucchini, excess juice pressed out and reserved
  • 3 eggs
  • ½ cup olive oil
  • 1 cup sugar
  • 2 cups white whole wheat flour
  • 1 cup whole wheat graham flour
  • 1½ tsp. baking soda
  • ½ tsp. baking powder
  • 1 tsp. salt
  • 1 Tbsp. cinnamon
  • ¼ tsp. freshly ground cloves
  • ¼ tsp. freshly ground nutmeg
  • 1 cup sunflower seeds (hulled, unsalted)
  • ½ cup pumpkin seeds (hulled, unsalted)
  • Zest from half an orange

Preheat oven to 350˚F.

Grate the summer squash or zucchini and squeeze out excess juice using a sieve or cheesecloth. Reserve the juice for later.

Whisk eggs and oil in a large mixing bowl. Stir in the sugar until smooth, and add the shredded squash and orange zest. Mix well.

In a medium-sized bowl, combine flours, baking soda, baking powder, salt, spices, and seeds. Mix well, and slowly incorporate dry ingredients into wet. Check the consistency—you want the batter to be smooth, but not too runny. If it seems too thick, add in some of the squash juice. Be careful not to overmix, as over mixing the batter will yield a dry bread.

Grease two 4x9-inch bread pans and pour in batter. Bake for an hour, or until a fork inserted into the center exits clean.