Move Over Zucchini-Summer Squash Honey Banana Bread

Pecks honeyHoney is a wonderful natural sweetener with lots of antioxidants and it makes for a more moist baked good. I just can’t resist buying the golden brew and I am so amazed at the honey bees that give us this gift!

In this recipe I replaced half of the organic turbinado sugar required with honey and lowered the temperature of the oven 25 degrees to avoid over browning (which honey tends to do….).  I used zucchini’s sister, the yellow summer squash in this recipe and light raw honey purchased from my friend Debbie at Pecks Woods Honey in Whitehall, NY.  It’s lighter flavor doesn’t over-power the bread. Using a banana, will add flavor and cut the amount of fat in the recipe also.  This recipe makes 2 large loaves or 12 large muffins (some for now and freezing for later):

grated squash

2 cups of grated yellow summer squash – use flesh and avoid seeds if possible

1 banana mashed

1/2 cup of oil of choice

1/2 cup of honey

1 cup of sugar

3 eggs

2 cups of flour (I used half whole wheat and half white)

1 cup of oats

1 teaspoon fine sea salt

1/2 teaspoon baking powder

2 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon of nutmeg

1/3 teaspoon ginger

1/2 cup chopped pecans (optional but really good!)

Preheat oven to 325. Grease 2 loaf pans or 12 large muffin tins.  In a large mixing bowl combine banana, sugar, honey, eggs and oil  then add in the grated squash.  In a separate bowl combine all dry ingredients except nuts and add the dry to wet mixture.  Once combined well, add in the nuts.  (the mixture will be loose but that’s ok) Fill pans 3/4 of the way full and bake. For loaves,  50 minutes to an hour until toothpick comes out clean.  For muffins, 20 to 30 minutes until tops spring back.  Cool and serve with liquid sunshine drizzled over the top!  For honey orders, contact the bee keeper at

honey squash bread



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