Lemony Summer Squash Bread Recipes

LEMON SUMMER SQUASH BREAD

Steps:

• Preheat oven to 325 degrees.
• Grease and flour 2 regular loaf pans or 4 mini pans.
• Mix butter, sugar, lemon juice, lemon zest and vanilla until well blended.
• Add eggs one at a time and once all are incorporated beat for 2-3 minutes until light and fluffy.
• Sift flour, salt, baking powder and baking soda. Add dry ingredients to wet mixture and mix thoroughly.
• Add squash and stir just to blend.
• Pour into prepared pans and bake at 325 degrees for 45 minutes for small loaf pans or 1 hour for regular size loaf pans.
• Allow the pan to cool; remove the bread and place top down on a serving plate (makes for a nice presentation for the glaze and lemons).
• Make the Roasted Lemons
• Cook lemon slices in a medium saucepan of boiling water 2 minutes to remove bitterness. Drain and pat dry.
• Gently toss lemon slices with sugar, and 1 Tbsp. oil in a medium bowl. Spread out on a parchment-lined baking sheet and bake until lemons are no longer wet and only slightly colored, 15-20 minutes. Let cool.
• Make the Glaze
• Combine the melted butter and powdered sugar and stir until smooth; add the lemon juice and lemon zest and stir to combine.
• Add water or milk if necessary to get the right consistency.
• Pour the glaze over the top; covering it completely and letting excess dribble down the sides.
• Arranged sweet, roasted lemons on top.
• Serve warm or at room temperature.

LEMON POPPY SEED SUMMER SQUASH BREAD RECIPE

Steps:

• Preheat the oven to 325 degrees Fahrenheit. Grease or line two loaf pans; set aside.
• Place the melted butter, sugar, lemon juice and zest, almond flavor and vanilla extract in a large mixing bowl. Cream together until fluffy and light in color, about 1 to 2 minutes.
• Add the eggs one at a time, allowing each egg to fully incorporate into the mixture before adding another.
• Evenly sprinkle the salt, baking soda, and baking powder over the top of the mixture. Mix well.
• Working in batches, add the flour a 1/2 cup at a time; mix in entirely between additions. Fold in the squash and poppy seeds. Divide the batter between the prepared loaf pans. Bake for 1 hour, until a toothpick inserted into the middle of the loaf comes out clean.

LEMONY SUMMER SQUASH BREAD

Steps:

• 1. Preheat oven to 350 degrees. Prepare two loaf pans with non-stick spray. In a bowl, combine the dry ingredients.
• 2. Combine sugar, lemon juice, and lemon zest in a large mixing bowl. If you use medium to large lemons, two will do.
• 3. Add melted butter, and mix well. Add eggs one at a time, beating well until batter is light and fluffy.
• 4. Then slowly add dry ingredients to wet ingredients, barely combining into a batter.
• 5. Drain liquid from the grated squash, but do not squeeze dry.
• 6. Add to batter; do not over mix.
• 7. Divide batter between two prepared loaf pans.
• 8. Bake for one hour, until toothpick inserted comes out clean.

BLUEBERRY SUMMER SQUASH BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch bread pan.
• Whisk squash, honey, blueberry syrup, oil, egg, and vanilla extract together in a bowl. Mix all-purpose flour, whole wheat flour, baking soda, baking powder, and salt together in a separate bowl; add blueberries and walnuts. Stir flour mixture into squash mixture just until combined; pour into prepared bread pan.
• Bake in the preheated oven until the top is brown and a toothpick inserted in the center comes out clean, about 1 hour.

LEMON YELLOW SQUASH BREAD

Steps:

• Grease and flour a 9x5" bread pan. Preheat your oven to 350 degrees F.
• In a large mixing bowl using a hand mixer, beat the eggs. Add the 1/2 cup of oil and 1 1/3 cups of sugar and mix until well blended.
• Add 1/2 cup of buttermilk, 2 tablepsoons of lemon juice, and lemon zest to the mixture and blend well.
• Add the 2 cups of flour, 1/2 teaspoon of salt, and 2 teaspoons of baking powder all at once. Blend on low speed just until everything is incorporated and most of the lumps are gone.
• Add the one cup of grated yellow squash and fold in using a spoon.
• Pour the batter into your prepared bread pan and bake for 45-50 minutes, until the top is golden brown.
• 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. (Alternately, you can leave the bread in the pans, uncovered, overnight).
• 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.