Sweet Squash Bread

Sweet Squash Bread

Gluten-free, and dairy-free version of tempting zucchini bread made with squash, zucchini, and pumpkin or butternut squash. Low-FODMAP, too!

By DeliberateFare.com, variation of Terri Swete’s zucchini bread based on a James Beard recipe

My friend Terri has this lovely zucchini bread recipe that she received from her sister’s neighbor. Now I have it, and I have never met the sister nor the neighbor. Recipes have a life of their own and connect seemingly un-connected people, linking individuals through good flavor and comforting cuisine.

The original recipe called for zucchini only. Here in Texas, we seem to always have a huge amount of yellow squash, and I wanted to utilize the latest bumper crop. Thus, half of the vegetable is yellow squash and half is its green cousin, zucchini. If you are short on one or the other, no worries, simply use whatever you have on hand.

Some other changes from the original recipe include the replacement of regular, all-purpose flour with Gluten-Free All-Purpose Flour Blend and ground flax seeds (to make easier to digest if wheat- or gluten-sensitive) and the elimination of sour cream to be replaced with either pumpkin puree or butternut squash puree (dairy-free and high in fiber).

Oh, and my friend loves to use walnuts in her bread; I use pecans instead because for some reason I am sensitive to too many walnuts. You would not even notice that these are pecans once they are baked. If you love and tolerate walnuts, then go for it! If you are nut-free, then remove the nuts altogether.


  • 3 eggs at room temperature, beaten
  • 1 tsp vanilla
  • ½ cup pumpkin or butternut squash puree (I use Farmer's Market)
  • 1 cup vegetable oil (canola)
  • 3 cups Gluten-Free All-Purpose Flour Blend
  • 4 tsp ground golden flax seeds
  • 1 and ¼ cups raw, granulated sugar
  • ¾ cups brown sugar
  • 1 tsp Kosher salt
  • 1 tsp baking soda
  • ¼ tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1 cup pecans, chopped
  • 2 rounded cups zucchini and yellow squash, grated


  1. Preheat oven to 350 degrees.
  2. Cut out four pieces of parchment paper to overlap and fit the interior sides and base of two loaf baking pans, allow a few inches of slack on either side (the paper will be used after baking to lift loaf out of pan). Affix parchment paper to interior of pan, overlapping at the interior base. Set aside.
  3. In medium bowl, add eggs – beat until light and foamy. Add to eggs vanilla, pumpkin puree, and vegetable oil/butter. Mix well with fork. Set aside.
  4. In large bowl, add flour blend, ground flax, sugars, salt, baking soda, baking powder, cinnamon, nutmeg, and chopped pecans. Mix well with fork. Using fork, create hole in center of dry ingredients; this is a well.
  5. Take reserved wet ingredients and pour into well of dry ingredients. Mix well using spatula.
  6. Gently fold into mix grated zucchini and yellow squash. Pour batter into reserved two lined loaf pans.
  7. Place pans into oven and bake at 350 degrees for 1 hour and 15 minutes, rotating once.
  8. Turn off oven, keeping pans inside oven, and allow bread to dry out in oven for an additional 15 minutes or until toothpick comes out clean when pressed in center of loaf.
  9. Remove pans from oven. Allow to cool in pan on cooling rack for 10 minutes. Using parchment paper as handles, remove loaves from pans and set onto cooling racks. Allow to cool for an additional 1 hour.


  • This recipe makes two loaves.
  • Slice and serve warm with a little pat of butter or a tablespoon of lactose-free cream cheese.
  • Store in storage container in refrigerator for up to 5 days. Whole, baked loaf can be wrapped in plastic wrap and then foil and stored in freezer for up to 3 months; defrost unwrapped on wire cooling rack at room temperature for approximately two hours before serving.
  • Migraine Warning: Nuts.