Ah, squash. That tasteless, mushy vegetable that grows in abundance in every neighborhood garden. Does anybody really like that stuff? Not me, that's for sure. Believe me, I've tried to like it. I've baked it, sautéed it, even breaded and fried it. I've seasoned it with every spice in my cupboard. I've even hidden it in casseroles and skillet dishes. But no matter what I do with it, I still find it disgusting.
Well, then why do I keep buying it, you ask? I don't! People keep giving it to me! Friends, neighbors, coworkers, clients--everyone seems to think squash is an appropriate gift for a girl like me. I don't know what I do to give them this impression. Do my fashion choices say, "squash enthusiast?" I do not understand this.
Did you know there's even a national "Leave some zucchini on your neighbor's porch day?" I think that's because nobody likes squash, and everyone is trying to get rid of it!
Now, I can accept that a nice, buttered slice of zucchini bread is a good use of that particular variety, but what about the bland, yellow squash? What are you supposed to do with that? Well, turns out, you can do pretty much the exact same thing!
Now, I'm over 40 years old, and I've eaten a lot of zucchini bread in my time, but never once have I even heard of summer squash bread. But it's a thing! And it tastes amazing! The method and final outcome are similar to zucchini bread, but the taste is very different. With the addition of lemon juice and zest, this gives lemon pound cake a run for its money.
Have it for breakfast, have it for dessert, have it for a midday snack. Don't worry if you eat it up fast. More squash is coming.
Prep time: 15 min Bake time: 60 min
Serves 16 (makes 2 loaves)
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
Glaze
2 Tbs butter
1 1/2 cup powdered sugar
3 Tbs lemon juice
Preheat the oven to 350°F. Prepare two loaf pans with baking spray.
Combine the sugar, lemon juice, and zest in a mixing bowl. Melt the butter. Add the butter and mix to combine. Add the eggs one at a time and beat until the batter is light and fluffy, (about 2-3 minutes.)
Combine the dry ingredients in a separate bowl.
Add the dry ingredients to the wet and barely combine into a batter. Add the grated squash and mix until just combined.
Divide the batter between the two pans and smooth the tops with a spatula. Bake at 350°F for 1 hour.
Let cool until the pan is just cool enough to handle, then remove from pans.
While the bread is cooling, make the glaze. Melt 2 Tbs of butter. Add the 3 Tbs of lemon juice. Whisk to combine. Add the powdered sugar and whisk to combine. Add water to thin to the desired consistency. Drizzle the glaze over the top of the loaves.
370 calories per serving. Click here for more nutritional info and shopping list!
