My parents garden is overflowing with green and yellow zucchini...and although some people tend to get tired of the veggies because they overproduce throughout the summer for a few weeks, I like to take advantage of it. I love both varieties and cook them, bake them, put them in recipes, use them as noodles.  They are a great veggie that can be used in so many recipes.

Photo by Kelly Cordes
Photo by Kelly Cordes


I just found out that my Grandma Grow made pumpkin pies not out of pumpkin, but out of squash! Yes! Yellow squash like my Yellow Zucchini squash! So...I decided...if she could make that delicious pie that I thought was pumpkin for all those years, I could make a bread out of it too. What do you call it? That's the question? Is it Squash bread? It doesn't sound appetizing... Is it still Zucchini bread? Not just the colors are different; it does have a slightly different taste.

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I have my recipe memorized because I like to make LOTS of it at one time, because there is so much zucchini to keep up with, I want to make as much as I can while it's available.  (Note: I realized that I didn't bake this bread long enough and it needs a little more bake time, so keep that in mind when you make it).

Here is my secret recipe. Keep in mind, this is just the basics..You can add flavorings, toppings..change it up and make it your own. Have fun!


  • 4 cups of blended yellow zucchini squash
  • 2 cups of applesauce
  • 3 tsp salt
  • 3 tsp baking soda
  • 3 tsp baking powder
  • 9 tsp vanilla
  • 9 eggs
  • 6 1/4 cups white sugar
  • 9 cups of flour
  • 3 tsp cinnamon
  • 3 tsp pumpkin spice
  • 3 tsp minced clove
  • 3 cups of vegetable oil
  • baking spray

Heat oven to 350.

To make this recipe, you'll need an extremely large bowl. The biggest bowl I have is NOT big enough. So when you think you've found a large bowl, get a bigger one.


  • Flour
  • Salt
  • Soda
  • Baking Powder
  • Cinnamon
  • Cloves
  • Pumpkin Spice


  • Eggs
  • Oil
  • Sugar
  • Vanilla
  • Blended zucchini
  • Applesauce


Combine the powder mixture with the egg mixture. I recommend using the largest of the two bowls. Mix until well blended.


Spray your baking bread tins with a oil/flour baking spray on all sides and bottom. Pour mixture into pans. This recipe comfortably makes 8 full loves if you fill your tins 3/4 full. I fill mine a little more than that and ended up with 7 loaves. You can also buy the cute little mini tins and make 16 at a time...great for sharing the love with family and friends and easy to freeze.


NOTE: I originally baked these for 45 minutes. BIG MISTAKE. It wasn't long enough...even if you're the person that likes yours a little doughy. You'll need to bake these loaves at least 60-65 minutes, but watch the top. If it jiggles, it's not quite done. I think if you leave it in for a little over an hour, you'll be good.


Eat a warm slice with bread....it's part of enjoying your creation!


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