Lemony Summer Squash Bread

17
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.

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. Test Kitchen Avatar The Test Kitchen


Rating:

★★★★★ 3 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
    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

Step-by-Step

  1. Preheat oven to 350 degrees. Prepare two loaf pans with non-stick spray. In a bowl, combine the dry ingredients.
  2. Combine sugar, lemon juice, and lemon zest in a large mixing bowl. If you use medium to large lemons, two will do.
  3. Add melted butter, and mix well. Add eggs one at a time, beating well until batter is light and fluffy.
  4. Then slowly add dry ingredients to wet ingredients, barely combining into a batter.
  5. Drain liquid from the grated squash, but do not squeeze dry.
  6. Add to batter; do not over mix.
  7. Divide batter between two prepared loaf pans.
  8. 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



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