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lemony summer squash bread

★★★★★ 4
threedaymom avatar
a recipe 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.

Blue Ribbon Recipe

Yum! This quick bread tastes just like lemon. No one would ever guess that it's made from a yellow squash. In fact, the yellow ribbons inside could easily be mistaken for zest. The squash gives the bread a moist texture and it bakes to a lovely golden brown. Try with a little lemon icing drizzle for a delicious dessert. A wonderful bread for the summer.

— The Test Kitchen @kitchencrew
►
★★★★★ 4
serves 2 loaves
prep time 25 Min
cook time 1 Hr
method Bake

Ingredients For lemony summer squash bread

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

How To Make lemony summer squash bread

  • Dry ingredients added to a bowl.
    1
    Preheat oven to 350 degrees. Prepare two loaf pans with non-stick spray. In a bowl, combine the dry ingredients.
  • Sugar, lemon juice, and lemon zest in a bowl.
    2
    Combine sugar, lemon juice, and lemon zest in a large mixing bowl. If you use medium to large lemons, two will do.
  • Melted butter added to the bowl.
    3
    Add melted butter, and mix well. Add eggs one at a time, beating well until batter is light and fluffy.
  • Slowly adding dry ingredients.
    4
    Then slowly add dry ingredients to wet ingredients, barely combining into a batter.
  • Draining moisture from a shredded yellow squash.
    5
    Drain liquid from the grated squash, but do not squeeze dry.
  • Adding squash to the batter.
    6
    Add to batter; do not over mix.
  • Dividing batter between the loaf pans.
    7
    Divide batter between two prepared loaf pans.
  • Baked Lemony Summer Squash Bread cooling.
    8
    Bake for one hour, until toothpick inserted comes out clean.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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