Yellow Squash Corn Bread

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I’m not a huge fan of sneaking vegetables. I think kids (and adults!) should learn to love vegetables all on their own. Yet, if you were raised in a house where vegetables were truly boring, I understand. Here is a creative way to add in corn and yellow squash, all in a whole grain quick bread.

Summer Squash Corn Bread

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yellow squash corn bread

Summer Squash Corn Bread

  • Author: Heather Carey
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 1 loaf 1x
  • Category: baked goods
  • Method: baking


A hint of yellow squash but an added bonus of high-fiber veggies.


Units Scale

1 1/4 cups whole wheat pastry flour
3/4 cup cornmeal
1/3 cup organic cane sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk or soy milk
1/4 cup canola oil
1 egg
1 cup grated yellow squash


  1. Preheat oven to 400 degrees F and oil a loaf pan. In a large mixing bowl combine the whole wheat pastry flour, cornmeal, cane sugar, baking powder and salt.
  2. In a smaller bowl, whisk together the milk, canola oil and egg. Add the wet ingredients to the dry and stir until just combined.
  3. Gently stir in the yellow squash. Add to the loaf pan and bake for about 45 minutes, or until a toothpick inserted in the middle comes out clean. Let cool in the pan on a wire baking rack for 30 minutes before serving.



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