Lemony Summer Squash Bread

6
Susan Williams

By
@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 votes

Comments:
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

How to Make Lemony Summer Squash Bread

Step-by-Step

  1. Preheat oven to 350 degrees. Prepare two loaf pans with non-stick spray.
  2. 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.
  3. In a separate bowl, combine the dry ingredients. Then add to wet ingredients, barely combining into a batter.
  4. 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.
  5. Bake for one hour, until toothpick inserted comes out clean.

Printable Recipe Card

About Lemony Summer Squash Bread

Course/Dish: Sweet Breads
Main Ingredient: Vegetable
Regional Style: American
Hashtags: #yellow squash, #bread




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