Lemon And Yellow Squash Quick Bread Recipes

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.

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.

YELLOW SUMMER SQUASH BREAD

Steps:

• Combine the Flour, Baking Powder, Baking Soda, Salt and Cinnamon in a Medium bowl.
• Combine the Eggs, Sugar, Oil and Vanilla in a separate LARGE bowl.
• Beat well. ( I use a hand mixer).
• Stir in the Shredded Yellow Summer Squash.
• Add the dry ingredients to the Squash mixture.
• Stir until moistened.
• Pour or spoon into a greased and floured loaf pan.
• Bake at 350 degrees F for 50 minutes or until a knife inserted in the center comes out clean.
• Cool for about 10 to 15 minutes and remove from pan.

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.