Easy Squash Bread for Fall — The Best Way to Use Up Late-Summer Veggies

As the weather starts to cool and the last of the garden squash piles up on the counter, it’s the perfect time to get baking. We’ve grilled, sautéed, and spiralized our way through summer — but this cozy squash bread might just be my favorite way to use up the season’s leftovers.

Have you ever tried a homegrown tomato, freshly plucked off the vine with a sprinkle of salt on top? The flavor is amazing! Eating seasonal produce ensures that fruits and vegetables are picked at their peak, full of flavor and nutrients.

Produce that travels long distances often has to be harvested early, losing some of its taste and vitamins along the way. That’s why I love using up the last of the in-season squash and zucchini right now — they’re fresh, flavorful, and packed with nutrients.

Why I Love Using Summer Squash in Baking

While I love yellow squash sautéed or tossed with pasta, my kids aren’t always fans of the texture. Slimy, squishy, creamy, sticky… can you relate? Texture can really deter kids from trying new veggies, so I’m always looking for creative ways to sneak them in.

This bread is tender, lightly spiced, and just sweet enough for breakfast, an after-school snack, or even a cozy afternoon treat with a cup of tea. Plus, it’s a sneaky way to get a little extra veggie power into your family’s day — without anyone noticing!

If your kids already love zucchini muffins, this yellow squash bread is the next best thing. It’s moist, kid-approved, and a perfect way to use up those last summer squash before fall fully sets in.

Easy Squash Bread Recipe

Ingredients

• 2 cups all-purpose flour
  
  
• 1 tsp baking soda
  
  
• 1 tsp ground cinnamon
  
  
• ½ tsp ground nutmeg
  
  
• ½ tsp salt
  
  
• 2 yellow squash, shredded (about 2 cups)
  
  
• 2 eggs, whisked
  
  
• ⅔ cup coconut oil
  
  
• ¾ cup brown sugar
  
  
• 1 tsp vanilla extract
  
  
• 1 cup chocolate chips
  
  
• ½ cup chopped walnuts (optional)
  
  

Instructions

Prep

1. Preheat oven to 375°F. Grease a loaf pan or muffin tin with non-stick spray or coconut oil.
   
2. In a medium bowl, whisk together the dry ingredients: flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
   
3. In a large bowl, combine the wet ingredients: shredded squash, eggs, coconut oil, brown sugar, and vanilla. Mix until smooth.
   
   

Combine & Bake

1. Gradually add the dry ingredients to the wet mixture, about 1 cup at a time, stirring until fully combined.
   
2. Fold in the chocolate chips and walnuts.
   
3. Pour the batter into your prepared pan or muffin tin.
   
4. Bake until a toothpick inserted in the center comes out clean:
   • Loaf: 50–60 minutes
     
   • Muffins: 15–17 minutes
5. Let cool for 10–15 minutes, then run a knife around the edges to loosen. Transfer to a wire rack to finish cooling.

Tips & Variations

• Swap yellow squash for zucchini, or use a mix of both for extra flavor.
  
  
• Add a sprinkle of oats or a pinch of pumpkin spice on top for a more fall-inspired touch.
  
  
• Make mini loaves or muffins — perfect for lunchboxes or snack time.
  
  
• Want it dairy-free? Use dairy-free chocolate chips.
  
  

Why Your Family Will Love This Recipe

There’s something so cozy about baking this bread as the leaves start to turn. It’s easy, wholesome, and totally kid-approved, making it one of my go-to fall recipes. You get the warmth of cinnamon and nutmeg, the sweetness your kids love, and a simple way to use up the last summer squash before the season changes.

It’s a little bit of comfort, a little bit of veggies, and a whole lot of yum — the perfect fall treat for your family.