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.
1Preheat oven to 350 degrees. Prepare two loaf pans with non-stick spray.
2Combine 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.
3In a separate bowl, combine the dry ingredients. Then add to wet ingredients, barely combining into a batter.
4Drain liquid from the grated squash, but do not squeeze dry. Add to batter; do not over mix. Divide batter between two prepared loaf pans.
5Bake for one hour, until toothpick inserted comes out clean.