Lemon Summer Squash Bread
August 1st, 2011
I know I just wrote a post about the dinner party I had last weekend, and I just wanted to make sure that you knew I was sincere in re-using the fruits and vegetables that I used in that massive display!
This last week, I used up tomatoes in Tomato Cheddar Soup , Golden Tomato Soup , Tomato Basil Soup , (all in the freezer.) I also made Lemon Caprese Pasta , Heirloom Tomato Sauce and a bunch more dishes that are on their way to you.
I baked those Apricots and golden raspberries into various stages of deliciousness, and then I needed some uses for all of the gorgeous yellow summer squash and gobs and gobs of lemons.
Lemons are not difficult, (and they last a very long time). Lemon zest and juice can really be used in almost everything, both sweet and savory. Plus I juiced all at one time and filled a mason jar or two so that I could be lazy the rest of the week when I wanted some fresh lemon juice.
The summer squash, I treat very much like I would a zucchini. And I love to bake with zucchini (see my chocolate zucchini cake , or spiced zucchini bread ). So I thought I would make a loaf cake/ bread using both my plentiful sour lemon juice, and also my yellow summer squash. They combined to make a tender, moist, sweet and sour loaf that is more dessert than breakfast snack cake- but there is no judgment here! And I would totally support this served at a brunch or after lunch.
And, because as usual, I couldn’t leave good enough alone, I went ahead and added a zippy, tangy and sweet glaze to the top. It is a really pretty touch, and just adds more flavor.
Lemon Summer Squash Bread, makes 2 loaves which yield about 16 slices total
-1 cup melted butter
-2 ¼ cups sugar
-¼ cup plus 2 Tbs lemon juice
-2 tsp lemon zest
-3 cups flour
-1 tsp salt
-1 tsp baking soda
-1 tsp baking powder
-2 ½ cups grated summer squash (or zucchini)
-1/2 cup powdered sugar
-3tsp of lemon juice
1)Preheat the oven to 350 degrees. Prepare two loaf pans with baking spray.
2)Melt the butter in a small pan.
3)Combine the sugar and lemon juice and zest in a mixing bowl.
4)Add the butter and mix to combine.
5)Add the eggs one at a time and beat until the batter is light and fluffy, (about 2-3 minutes.)
6)Meanwhile combine the dry ingredients in a separate bowl.
7)Add the dry ingredients to the mixing bowl and barely combine into a batter.
8)Add the grated squash and mix until just combined.
9)Divide the batter between the two pans and smooth the tops with a spatula.
10)Bake the bread at 350 degrees for 1 hour.
11)Take the bread out and let cool until the pan is just cool enough to handle.
12)While the bread is cooling you want to make the lemon glaze.
13)Add the 1 Tbs of butter to a small pan and melt it.
14)Remove the pan from the heat and add the 3tsp of lemon juice. Whisk to combine.
15)Add the powdered sugar and whisk to combine.
16)Add the water to thin it to the right consistency.
17)Turn the loaf out (upside down or “right” side up is just fine!)
18)Drizzle the glaze over the top of the loaf.
19)Slice and serve, this cake is great warm or room temperature!