Summer Squash Loaf

As it turns out we have another bumper crop of summer squash.  The pattypan and the yellow straightneck produce new fruit every second day.  We have grilled it on the barbeque, made pancakes from it and now we find ourselves making loaf cakes.  This loaf cake is very tasty and freezes very well.  This loaf can also be made with zucchini or crookneck squash.  As long as the squash is still relatively small there is no need to remove the seeds but if the seeds are large remove them.


  • 1 cup summer squash
  • 1 egg
  • 1/2 cup olive oil
  • 3/4 cup white sugar
  • 1/2 teas vanilla
  • 1 1/2 cups unbleached white flour
  • 1/2 teas baking powder
  • 1 teas baking soda
  • 1/2 teas salt
  • 3/4 teas cinnamon
  • 1/2 teas nutmeg
  • 1/2 cup coconut
  • 1/2 cup chopped nuts
  • 1/2 cup raisins


  1. Grate the squash on the side of box grater or using a food processor with the large grating disc.  Remove to a clean kitchen towel and roll to remove some of the moisture.  Do not squeeze.  Measure 1 cup.
  2. Soak the raisins in hot water.  Drain and reserve
  3. In a bowl combine the flours, baking powder, baking soda, salt, cinnamon and nutmeg.  Mix in the coconut, nuts and raisins.
  4. In a bowl beat the egg, oil, sugar and vanilla.  Add the squash and mix to combine.  Mix in remaining ingredients mixing gently only to moisten.
  5. Pour into a loaf pan that has been greased and lined with parchment paper.  Line the greased pan by draping the parchment down one side, across the bottom of the pan and up the other side.  Leave the ends to lift the loaf from the pan when it comes out of the oven,
  6. Bake 350 F for 50-60 minutes.  Cool in pan for 15 minutes then lift to a cooling rack using the ends of the parchment paper.  Remove parchment and cool completely.


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