Lemony Summer Squash Bread

Susan Williams

By
@threedaymom

My family loves the fresh, lemon flavor of this bread. One of my daughters eats hers with a little blackberry jam. I have also made it with a generous handful of blueberries added to the batter. My other daughter enjoyed that toasted. The best compliment I received was that you can't tell that there's squash in it.


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Rating:

Comments:

Serves:

2 loaves

Prep:

25 Min

Cook:

1 Hr

Method:

Bake

Ingredients

1 c
butter, melted
2 c
sugar
1/4 c
lemon juice, fresh
2 tsp
lemon zest, grated
3
eggs
3 c
flour
1 tsp
salt
1 tsp
baking soda
1 tsp
baking powder
2 1/2 c
summer squash, grated

Directions Step-By-Step

1
Preheat oven to 350 degrees. Prepare two loaf pans with non-stick spray.
2
Combine sugar, lemon juice, and lemon zest in a large mixing bowl. If you use medium to large lemons, two will do.
Add melted butter, and mix well. Add eggs one at a time, beating well until batter is light and fluffy.
3
In a separate bowl, combine the dry ingredients. Then add to wet ingredients, barely combining into a batter.
4
Drain liquid from the grated squash, but do not squeeze dry. Add to batter; do not over mix. Divide batter between two prepared loaf pans.
5
Bake for one hour, until toothpick inserted comes out clean.

About this Recipe

Course/Dish: Sweet Breads
Main Ingredient: Vegetable
Regional Style: American
Hashtags: #yellow squash, #bread