Lemony Summer Squash Bread
By
Susan Williams
@threedaymom
8
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.
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
How to Make Lemony Summer Squash Bread
- 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.
About Lemony Summer Squash Bread
Course/Dish: Sweet Breads
Main Ingredient: Vegetable
Regional Style: American
Hashtags: #yellow squash, #bread
