Lemon Summer Squash Bread
August 1st, 2011
Lemon Summer Squash Bread
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 eggs
-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!
This is a really neat combo! I love how you used your squash in this. Yum!
7:53 am on August 1st, 2011
I love the burst of lemon! Great way to use up the summer squash.
9:35 am on August 1st, 2011
A YELLOW loaf from the yellow table – love it.
9:39 am on August 1st, 2011
This looks so light and summery! It’s amazing to hear how you invent a recipe on the spot. See you have a new little helper! Can’t believe she’s graduated from the high chair to the counter already.
10:15 am on August 1st, 2011
That looks so refreshing! Makes me feel cooler just looking at its lemony goodness.
10:23 am on August 1st, 2011
What a great idea, this looks great!
11:11 am on August 1st, 2011
Your daughter is so cute on the table baking with you. This bread sounds awesome! The lemon & squash combo is intriging!
1:05 pm on August 1st, 2011
Looks heavenly!
1:19 pm on August 1st, 2011
I love this! The photos are so enticing and your little kitchen helper couldn’t be cuter!
8:09 pm on August 1st, 2011
CoCo is now helping you? Lovely!
The recipe is perfect for all the squash I have and I’m really tired of healthy veggies…give me cake!
8:29 pm on August 1st, 2011
I love breads with squash in ‘em. So good!
11:29 am on August 2nd, 2011
This bread looks incredible! I’ve never tried squash bread before. I will definitely have to try this recipe though.
1:24 pm on August 6th, 2011
your photos are just wonderful, the one of the little finger prying towards the whisk makes me smile :) what a gorgeous post and my GOODNESS that bread looks delicious!
2:38 pm on August 6th, 2011
Thank you Sasha! That little finger belongs to my baby Coco :) She loves to help!
3:27 pm on August 6th, 2011
That looks fantastic! I can’t wait to try this with all the summer squash I have, the lemon looks so delicious. Your little one is so cute, helping out :D
8:46 pm on August 6th, 2011
Gorgeous photo! I adore zucchini bread at this time of year. The glaze is the perfect touch.
3:13 pm on August 7th, 2011
Did I just miss it or is there a measurement for the powdered sugar? thanks!
10:12 am on August 12th, 2011
Super good! My husband, who hates squash, had a piece and said he could get addicted to it. Love it!
10:59 pm on August 12th, 2011
1/2 cup powdered sugar for the glaze! Add more if you want a thicker consistency!
1:19 pm on August 13th, 2011
I knew i had to try this as soon as I saw the picture and title. So I did! Tonight, as a matter of fact, and I have to say it is super delicious! Thanks for sharing this!
5:15 pm on August 14th, 2011
Thank you Deanna!!
6:57 pm on August 14th, 2011
Just made this. Turned out yummy! I didn’t do the glaze, so while it is most certainly a sweet bread it would work as the bread accompaniment to some dishes as well!
1:30 pm on August 18th, 2011
I am so glad you liked it!! It is totally a current favorite of mine!
1:42 pm on August 18th, 2011
This bread is so good I have made it twice now, perfect recipe to make use of our crop share! Thank you!
11:18 am on August 28th, 2011
That makes me SO HAPPY!!!! glad you are enjoying it!
11:23 am on August 28th, 2011
I have made this once before and I loved it so I am making it again. I have a quick question though. The ingredients say 1/4 cup and 2Tbs of lemon juice. I take it the 1/4 cup is for the cake and the 2Tbs is for the glaze. However when you give directions for the glaze you say 3Tbs. I’m sure it’s really all for taste, but is it only 1/4 cup in the cake?
7:23 am on October 26th, 2011
Actually directions say 3tsp not 3Tbs of lemon juice for the glaze. So maybe 1/4 cup plus 2Tbs is meant for the cake.
7:26 am on October 26th, 2011
Christy- Thanks!! 1/2 cup+ 3 Tbs lemon for the cake, plus 3tsp for the glaze.
9:53 am on October 26th, 2011
I am looking forward to making this again now that summer squash is back in season. I would like to make muffins. I tried last year, but they puffed up too much and spilled over the sides of the pan. Any suggestions? maybe less baking powder? Thanks for your help!
12:34 pm on April 2nd, 2012
shoot sheila! I went back and read over the post- I don’t remember having that problem- but def. you could try with 1/2 tsp baking powder- please let me know what happens!!
12:36 pm on April 2nd, 2012
both breads fell. i used cake flour but that was the only change. could that be it ??
10:05 am on May 7th, 2012
Lisa- I can’t be sure- but AP flour def has less structure. If you try it again- just double the baking powder.
11:29 am on May 7th, 2012
Is it 1/2 cup of lemon juice plus 2 TBs of juice for the cake? I am getting ready to make this because someone gave me a lot of yellow squash.
4:00 pm on May 19th, 2012
it is 1/4 cup plus 2 TB for CAKE. the 3tsp later is for the glaze.
7:45 pm on May 19th, 2012
This is a wonderful recipe! I omitted the lemon zest and used 1/2 cup fresh lemon basil to get the flavor.
7:06 pm on August 5th, 2012
Great idea for a new twist on this recipe!
7:22 pm on August 5th, 2012
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10:34 am on August 10th, 2012
[...] I wondered what I could make with squash instead and during some research, I stumbled upon this recipe online. It was perfect for my food swap treat! I made 16 mini Sweet Summer Breads in hopes that [...]
2:08 pm on August 10th, 2012
I found this recipe when looking for summer squash recipes. I have made it twice so far. the first time I used the butter but I used brown sugar, eggbeaters, and I used half whole wheat flourand half white unbleached flour. So delicious! The second time I was out of butter so I used “I can’t believe its not butter” and it was still delicious. Next time I would like to cut the butter in half and add applesauce to make up for the other half. I would also like to cut the sugar down and use some honey. Do you think this will work out? Just trying to make it a little lower in fat. Would love some input for lowering the fat in your spicey zucchini bread too. Thanks
6:48 pm on August 21st, 2012
So glad that worked well Anne. To be honest with you- I have not spent any time experimenting with making the baked stuff lower in fat, so I will have to leave that for you! But maybe try Greek yogurt or applesauce?
8:00 pm on August 21st, 2012
Hi, Heather,
I made this and the flavor is incredible.
I had trouble and wonder if you have any suggestions. When I went to get it out of the pan that I had sprayed with canola cooking spray, the top half of the loaf came out and the bottom half stayed stuck in the pan. It was very moist, and maybe it needed to cook longer than an hour for me. Any ideas?
8:18 pm on September 1st, 2012
oh shoot Ellen! Was it hot when you took it out of the pan? If it was, I would recommend you let it cool all the way before you take it out. Also, I suppose that the moisture content could be different among squashes, so next time maybe stick a skewer in to see if it is cooked?
12:11 pm on September 2nd, 2012
What size bread pans did you use? I used the 9″ one for my zucchini bread and it was flat and doughy, so I didnt want to make the same mistake here.
8:52 am on September 5th, 2012
Oh no! For my zucchini bread recipe? That is weird?! I used a 9×5 pan. On this recipe though there seems to be some discrepency on how long to bake the bread. I think it is due to varying degrees of moisture in the squash. I recommend using a skewer to test for doneness- and maybe cooking longer if you need to.
8:56 am on September 5th, 2012
Yowza!! I made a batch tonight with a baseball bat of a yellow squash, following directions ALMOST to a tee. I cut the sugar back to 2c. I only had 1 lemon, so I was light on zest and had to make up the juice deficit with bottled Nellie’s Key Lime Juice (which ain’t too shabby). The bread was a lovely light texture – much more delicate than my mom’s classic zucchini bread! I sprayed my pans with cooking spray and then lined with a parchment sling, so I had NO issues removing from the pan. Definitely a keeper recipe!
8:32 pm on September 5th, 2012
WOO HOOOOO MIchelle!!! I love it! glad to hear it went so well!
6:23 am on September 6th, 2012
I gave you recipe credit on my FB. Hubby gave it a thumbs up and co-workers are swooning :)
7:31 am on September 6th, 2012
I have made this twice and am about to make it for the third time – it is sooo good! For others wondering about lowering saturated fat content, I completely leave out the butter in the bread and substitute 1/2 cup unsweetened applesauce and 1/2 cup olive oil. I haven’t made it with the butter to know what I’m missing out on, but it is absolutely delicious and moist even with the substitutions. I also made it once with gluten-free rice flour for a coworker who has celiac disease and it was delish! I find the glaze to be a tasty but not necessary component, espeically if you eat the bread warm. Great recipe, Heather!
9:06 am on September 16th, 2012
Ok I just pulled this sweet bread from the oven and am actually enjoying a piece of it while nice and warm. I made a few modifications starting with the coconut oil instead of butter and used 1 cup wheat flour for 1 cup of the white flour and only used 1 1/2 cup brown sugar instead of the 2 1/4 cup white sugar, but added about a cup of dried cranberries to added sweetness. I can tell you for sure if the rest of the bread is as good as this piece, I will make this time and time again. Thank you for a wonderful way to use up the yellow summer squash.
11:38 am on October 5th, 2012
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5:27 pm on May 22nd, 2013