Lemon Yellow Squash Bread
Just like zucchini, what do you do with all that yellow squash? You make bread, and freeze it. Usually I follow along with another recipe and it’s very good. However, this one caught my eye this year because it calls for lemon and includes a lemon glaze. Who doesn’t love the subtle taste of lemon? OK, maybe not everyone but it works in this bread. In fact, it’s works perfectly. Just like the Zucchini Bread, wrap this up in foil, seal it in a ziploc bag and throw it in the freezer. It’ll last all winter long.
For the Lemon Yellow Squash Bread:
1 1/3 cups Granulated Sugar
1/2 cup Vegetable Oil
1/2 cup Buttermilk
2 tablespoons Lemon Juice
Zest from one Lemon
2 cups all purpose Flour
1/2 teaspoon Salt
2 teaspoons Baking Powder
1 cup Yellow Squash, grated
For the Lemon Glaze:
1 cup Powdered Sugar
1 tablespoon Lemon Juice
1 tablespoon Milk
Once again, everything I’ll need, all lined up and ready to go.
First, grease and flour a 9×5 inch loaf pan and preheat your oven to 350 degrees F. If you read the Zucchini Bread recipe, you’ll see I lined the bottom of the loaf pan with parchment paper. The bread just about falls out of the pan when you flip it over. It just needs a little shake. I strongly recommend greasing the pan, lining the pan with parchment paper, grease parchment then sprinkle with flour.
In a large mixing bowl, using a hand mixer, beat the eggs. Add oil and sugar and mix until well blended.
Add the buttermilk, lemon juice, and lemon zest to the mixture and blend well.
Don’t blend on high or you’ll end up with buttermilk all over the kitchen… just a friendly tip 🙂
Add the flour, salt, and baking powder all at once. Blend on low speed just until everything is incorporated and most of the lumps are gone.
Add the grated yellow squash and fold in using a spoon.
Pour the batter into your prepared bread pan and bake for 40 to 45 minutes, until the top is golden brown. This recipe didn’t require extra time. For me, it was done after 45 minutes. It doesn’t get really overly golden brown. It really gets golden so don’t be fooled by the color. The lemon and squash give it golden color. There are no spices in it either so watch the color carefully.
Allow the bread to cool for at least 30 minutes in the pans. Then slide a knife or spatula around the edges to loosen and turn out onto a cutting board. Allow to cool completely.
Before serving, make the glaze by mixing the powdered sugar, lemon juice, and milk together. Drizzle over the top of the bread. Glaze will harden up in time.
This recipe is very simple and overly delicious. It’s another easy way to use all that extra squash in the garden.
Interested in more of our favorite recipes, follow along here.