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Jalapeño Summer Squash Quick Bread for #BreadBakers

Jalapeño Summer Squash Quick Bread | Magnolia Days

August is peak time for summer produce. Gardens and markets are overflowing with herbs, fruits, and vegetables. Well, not all gardens and I’ll get to that later. Meanwhile, going to a market or farmstand this time of year is sheer delight. What to do with the haul is a fun challenge. Is it time to make favorites or try new things? I’d say both. One of the new things I baked this year is Jalapeño Summer Squash Quick Bread.

Summer squash is rather general in description. I used yellow squash for this bread. You could easily substitute other ones including pattypan and zucchini. The only things getting in the way of me using either of those is I couldn’t find any pattypan and I’m partial to yellow over zucchini. Plus I thought green pieces of jalapeños would contrast and stand out in a yellow bread. They sure did.

Jalapeño Summer Squash Quick Bread | Magnolia Days

Sweet/hot seems to be my latest trend. It started with Thai Sweet Chili Sauce and hasn’t stopped. I’ve been experimenting with the combo for months. When I ran across the original recipe for this bread it was without any peppers. I thought it was quite sweet and needed a kick of something in there for a balance. It’s still rather sweet yet the jalapeños shine through and linger after the last bite.

Jalapeño Summer Squash Quick Bread | Magnolia Days

This year I’ve had a major garden failure. Every plant has done exceedingly well except jalapeños. Several plants I’ve had to re-pot because they have become so large. One of my succulents bloomed for the first time in three years. Yet my pepper plant is a complete loss. Here is a visual just so you know I’m not exaggerating:

Jalapeño plant failure and success | Magnolia Days

Thank goodness for friends. My husband has brought home bags of assorted peppers from a co-worker. It was perfect timing for baking this bread. It’s once again time for Bread Bakers and of course I had to participate. Our host is Pavani of Cook’s Hideout and I’m so glad she chose the Summer Bounty theme. Scroll down to see the list of breads baked with the season’s produce.

Jalapeño Summer Squash Quick Bread | Magnolia Days

What bread do you relate to summer? Is it a light, airy loaf or something hearty? For me it is a denser bread packed with seasonal flavor. Last year I highlighted fresh herbs in Herbed Skillet Cornbread. Next time I’m considering featuring herbs again in rolls. They would be swirly like cinnamon rolls except with a savory filling. I’m still working on it though. Who knows, it could be another sweet/hot creation. Oh the possibilities…

Jalapeño Summer Squash Quick Bread | Magnolia Days
3.7 from 50 votes

Jalapeño Summer Squash Quick Bread

Bring on the sweet heat with this Jalapeño Summer Squash Quick Bread. It's filled with garden-fresh flavors of vegetables and peppers.
Course Bread
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 1 loaf
Author Renee


  • 1 1/3 cups all-purpose flour
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 2 eggs
  • 3/4 cup granulated sugar
  • 1/3 cup vegetable oil
  • 1/3 cup sour cream
  • 1 3/4 cups shredded summer squash aka yellow squash
  • 2 or 3 jalapeño peppers about 1/4 cup, seeded and chopped


  1. Preheat oven to 350°F. Lightly grease and flour an 8 1/2- X 4 1/2- X 3-inch loaf pan.
  2. Whisk together flour, baking powder, baking soda, salt, and cumin in a large bowl.
  3. Whisk together eggs, sugar, oil, and sour cream in a medium bowl. Stir in shredded squash and jalapeño peppers.
  4. Add wet ingredients to dry ingredients and stir to combine until just moistened.
  5. Spread batter evenly in prepared pan. Bake for 1 hour or until a toothpick or cake tester inserted in the center comes out clean.
  6. Cool bread in the pan for 10 minutes. Remove bread from pan and cool completely on a wire rack.

Recipe Notes

Bring on the sweet heat with this Jalapeño Summer Squash Quick Bread. It's filled with garden-fresh flavors of vegetables and peppers.

Recipe adapted from Southern Living 1983 Annual Recipes cookbook (no longer in print).

Do you have an abundance of produce? Take a look at these bread recipes to find what to make with your summer bounty:

Bread BakersWhat is Bread Bakers? It’s a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Bread Bakers Pinterest Board. Links are also updated after each event on the Bread Bakers home page.

How is the monthly theme determined? We take turns hosting each month and choosing the theme/ingredient.

Would you like to join in the fun? If you are a food blogger, send an email with your blog name and url to Stacy at [email protected].

Recipe Rating


Sunday 7th of August 2022

do you cook the squash first?

Katie Moseman

Monday 8th of August 2022

No, it's just shredded.


Thursday 21st of March 2019

What could I do to make it savory? I can’t use sugar

Katie Moseman

Tuesday 2nd of April 2019

Unfortunately, the structure of the recipe requires so much sugar that omitting it or using a sugar substitute probably would not work. Maybe try this recipe instead? It only has 1 tablespoon of sugar rather than 3/4 cup:


Tuesday 18th of August 2015

That is such a flavorful and colorful looking bread. Love the sweet & spicy going on in there :-) My peppers look just like yours :-( But my neighbor (our raised gardens are almost touching one another) is having a bumper crop of peppers (baahhhh).

Laura Dembowski

Monday 17th of August 2015

This is such a creative recipe! I love the sweet and spicy nature of it.

Sneha datar

Monday 17th of August 2015

I love the colour and texture of this bread, must have tasted superb with squash and jalapenos.