Lemony Summer Squash Bread

Name: Lemony Summer Squash Bread
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 2 loaves
Cuisine: American
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

By Susan Williams
@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.

Rating:

☆☆☆☆☆ 0 votes0

Comments:

1 Comment

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
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How to Make Lemony Summer Squash Bread

Step-by-Step

Preheat oven to 350 degrees. Prepare two loaf pans with non-stick spray.
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.
In a separate bowl, combine the dry ingredients. Then add to wet ingredients, barely combining into a batter.
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.
Bake for one hour, until toothpick inserted comes out clean.