Summer Squash Gingerbread Loaf
Prep time
Cook time
Total time
Recipe type: Cakes / Quick Breads
Serves: Make 1 Loaf
  • 2½ cups all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons ground ginger
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 1 teaspoon salt
  • ⅔ cup dark molasses
  • ⅓ cup olive oil
  • ½ cup brown sugar
  • 2 eggs, lightly beaten
  • 1 teaspoon pure vanilla extract
  • 2 cups [about 10 ounces] shredded summer squash
  • Zest and juice of 1 medium lemon
  1. Generously butter and flour an 8 x 5 inch loaf pan. Preheat oven to 350º.
  2. In a medium bowl, whisk together the flour, baking powder and soda, the spices and salt. Set aside.
  3. In a larger bowl, combine the molasses, oil and brown sugar.
  4. Beat in the eggs and vanilla.
  5. Fold in the shredded squash, juice and zest from the lemon.
  6. Fold in the flour mixture, taking care not to overmix - it may not be completely smooth and that is fine.
  7. Scrape batter into the loaf pan and spread evenly, leveling the top.
  8. Bake on the center rack, for about 50 to 55 minutes, turning the pan a couple times. It’s done when a toothpick or cake tester comes out clean – maybe just a moist crumb or two sticking to it.
  9. Remove from oven and cool in the pan for 5 minutes, and then turn out onto a cooling rack, loosening edges with a spatula or butter knife if needed.
  10. Store tightly wrapped - at room temperature for up to 2 days, in the refrigerator if longer. Freezes nicely.
Recipe by The Creekside Cook at