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1 November, 2017

Lemon and Squash Bread

Posted in : baking, bread, breakfast, dessert, easy, healthy, honey, lemon, snack, squash on by : Jeanette Schramm Tags: , , , , , , , , ,

I love lemon baked goods at any time of year, though my biggest struggle is making baked goods “healthy” (although those guilt-free “fudge” brownies I made are probably the best example to date). I love sweets, but as I’m getting older, they’ve started sticking to me a bit and more and more of my friends are on diets and have to turn down my baked goods. Since I refuse to stop eating sweets, I’ve decided I just need to make them more health-friendly. While I still cheat and occasionally make something really naughty like peach cobbler or homemade ice cream, I’m working on cutting out refined sugars, cutting fat, and working protein and vegetables into my treats. This bread is made in the spirit of zucchini bread where it contains grated squash. It also substitutes honey for traditional refined sugar (okay, except for the glaze, but you can just drizzle honey on it instead if you’d rather).

The trick with grating squash, I’ve found, is grating around the seeds. While you *can* grate the seeds too, they tend to be kind of hard and crunchy, so I prefer to just kind of shave the meat off around them. Grating over a doubled or tripled piece of paper towel (or cheesecloth if you have that on hand) makes wringing the squash out afterward much easier. When it comes to greasing the pan, I’ve found that butter works the best (I’ve tried just using nonstick pans, using baking spray, and using vegetable oil as well). You still have to loosen the loaf with a knife before turning it out, but it’s much easier if you greased the pan with butter first. Just take a stick and rub it along the interior surfaces.  Whether you use a nonstick pan or a glass one, butter still beats all the rest as a pan grease. Speaking of pans, I found that this recipe yields one large loaf and one smaller one. The smaller one, which was cooked in a glass loaf pan, was ready after 45 minutes while the larger one took closer to 55.

Ingredients
1 cup Salted butter, melted
1 cup Honey
Juice from 1 lemon
2 tsp Lemon zest
3 Eggs
3 cups Flour
1 1/4 tsp Baking soda
1 tsp Baking powder
2 cups Yellow squash, grated

Preheat the oven to 325 degrees F and grease two loaf pans.

Combine honey, lemon juice, lemon zest, and melted butter in a large bowl. Add in the eggs, one at a time, and whisk for 3-4 minutes until the mixture is lighter in color and frothy when you stop stirring. In a medium bowl, combine the flour, baking soda, and baking powder. Add the dry ingredients to the wet. Grate the squash onto some paper towels, ball them up, and squeeze the liquid out of the squash. Add the squash to the rest of the batter and mix until combined. Pour the batter into the pans and bake for 50 minutes to an hour, checking regularly after 45 minutes until the toothpick comes out clean.

If you’d like to make a glaze, combine:
1/2 cup Confectioner’s sugar
1 tbsp Lemon juice
1 tbsp Milk
1 tsp Lemon zest

Mix together until there are no lumps and pour over the bread once it’s cooled. Slice the bread up and serve by itself or with ice cream!

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