Lemon Yellow Squash Bread Recipes

LEMON-MAPLE SQUASH

Steps:

• Slice 4 pounds butternut or calabaza squash into thick wedges and remove the seeds. Place cut-side up in a baking dish. Combine 1/3 cup maple syrup, 1/3 cup water, the zest and juice of 1 lemon, 1/2 teaspoon red pepper flakes, and a pinch each of salt and pepper; pour over the squash and dot with 4 tablespoons butter. Bake 20 minutes at 350, then flip the squash and bake until caramelized and tender, 25 more minutes, basting halfway through.
• Calories: 161; Total Fat: 6 grams; Saturated Fat: 4 grams; Protein: 2 grams; Total carbohydrates: 29 grams; Sugar: 11 grams; Fiber: 3.5 grams; Cholesterol: 15 milligrams; Sodium: 46 milligrams

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.

SUMMER SQUASH BREAD

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish.
• In a large bowl, use an electric mixer to beat the eggs until fluffy. Beat in the sugar, oil, and vanilla. Gradually mix in the flour, baking powder, cinnamon, and nutmeg. Fold in the squash. Transfer to the prepared baking dish.
• Bake 45 minutes in the preheated oven, until a knife inserted in the center comes out clean.

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 AND YELLOW SQUASH QUICK BREAD RECIPE

Steps:

• Preheat the oven to 350 degrees. Spray two 8 by 4-inch loaf pans with cooking spray or grease them with a paper towel dipped in shortening or cooking oil.
• Wash the squash very well and dry them. Using a box grater, shred the squash, leaving the skin on. Place the shredded flesh in a colander and lightly press it to remove any excess moisture. You can also use a paper towel to press on the squash to absorb extra wetness from the squash. Set the colander in the sink to drain as you prepare the rest of the recipe.
• Microwave the two sticks of butter in a medium-sized microwave-safe mixing bowl for about 30 seconds. Stir the butter, breaking up any lumps with a spoon. Return it to the microwave for about 20 seconds. If the butter isn't melted by now, microwave it in 10-second bursts, stirring after each time you remove it from the microwave.
• When the butter is fully melted, add the sugar, lemon zest, and lemon juice. Use a wire whisk to add the eggs one at a time, whisking until the eggs are fully incorporated.
• In a separate medium-sized bowl, whisk together the flour, baking soda, baking powder, and salt until they are fully incorporated. Add the dry ingredients to the bowl that contains the butter and egg mixture. Stir it quickly together, but take care not to overbeat the batter.
• Use a wooden spoon to add the shredded squash to the batter. Stir it all together, just until incorporated. Divide the batter between the two baking pans.
• Place the bread into the center of the oven and bake the loaves for 45 to 55 minutes.
• Remove the pans from the oven and allow the loaves to cool for 15 to 20 minutes before removing the bread from the pan. Let the loaves cool on a plate. Slice the bread and serve.
• Wrap leftovers tightly in aluminum foil and store them in the refrigerator. This bread also can be frozen. To thaw frozen bread, just put it in the refrigerator overnight before you intend to serve it.

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.