Wednesday, July 25, 2012

Sweet Lemon Squash Bread


It's that time of year again when gardeners have an overabundance of squash. Just like last year, I have so many, that I am forced to get creative.  I had good luck with Squash Fries, Squash Cookies, and Egg Squash Pie, but I think my favorite yet is Lemon Squash Bread!

Ingredients for bread:

1 cup melted butter
2 1/2 cups sugar
1/4 cup plus 2 Tbs lemon juice
2 tsp lemon zest
3 eggs
3 cups flour
1 tsp salt
1 tsp baking soda
2 1/2 cups grated summer squash (or zucchini)

Ingredients for optional glaze:

1 Tbs of butter
1/2 cup powdered sugar
3 tsp lemon juice

-To start, preheat the oven to 350 and grease the loaf or muffin pans. This recipe makes two loafs. I decided to make one loaf and about ten muffins (or with the glaze we could call them cupcakes!)

-First thing to do is melt the butter in a small pan and juice and zest some lemons. Lemon zest is prepared by scraping the skin of the lemon. It adds a wonderful citrus flavor to foods. Since this is the case, definitely be sure to get an organic lemon.


If you have kids in the house they can help with this recipe. Evidence suggests children that cook with their parents eat healthier. Yes, this recipe is loaded with sugar and butter, but they do enjoy making salads as well.


-Next combine the sugar, lemon juice, and lemon zest in a mixing bowl.  Then add the butter and mix to combine.

-Add the eggs one at a time and beat until the batter is light and fluffy.

-In another bowl combine the dry ingredients. Then add them to the butter, sugar, egg, lemon mixture and combine into a batter.


-Next grate the squash


 -And add to the mixture until just combined. I choose white summer squash because that is what my garden is currently over-flowing with, but yellow squash or zucchini will work well also. 


 -Divide the batter between two bread pans or one bread and one muffin pan.


-Bake the bread at 350 for one hour. While the bread is cooling you can make the lemon glaze.


-Add 1 Tbs of butter to a small pan and melt it. Remove the pan from the heat and add 3 tsp of lemon juice. Then add the powdered sugar. Whisk to combine. If you need to add water to thin you can. When you are ready, drizzle over the bread and cupcakes and serve at room temperature. 


I am in love with this recipe. It is so so tasty that I can't stop eating it. I wish I could take full credit for it, but I will give credit where credit is due. I found the recipe from Heather Christo Cooks. Thank you Heather! I was out of the baking powder that her recipe calls for so that is omitted in mine, but it definitely did not effect anything. This bread is moist and delicious. Her glaze turned out much prettier and thicker than mine, but it tastes so good I am not complaining.

No comments:

Post a Comment