Lemony Summer Squash Bread
By
Susan Williams
@threedaymom
14
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.
Ingredients
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1 cbutter, melted
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2 csugar
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1/4 clemon juice, fresh
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2 tsplemon zest, grated
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3eggs
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3 call-purpose flour
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1 tspsalt
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1 tspbaking soda
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1 tspbaking powder
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2 1/2 csummer squash, grated
How to Make Lemony Summer Squash Bread
- Preheat oven to 350 degrees. Prepare two loaf pans with non-stick spray. In a bowl, combine the dry ingredients.
- 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.
- Then slowly add dry ingredients 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.
