Everybody knows about zucchini bread, so why not squash bread? And not just squash bread, but squash bread with lemon glaze. The garden squash have been coming in so fast lately we had to come up with ideas of what to do with them. Ginny put her magic baking skills in action and created this beautiful squash bread.
Could someone explain why when you squash a squash bug it smells exactly like a green Jolly Rancher? These are the questions that plague me as I am upside down looking at the underside of my squash plants to identify these little pests. Please don’t judge my violent actions against them. It’s for a good cause.
Back to the bread…the lemon glaze is what really makes this sweet, delicious squash bread. The glaze is a simple recipe with just lemons, sugar and butter. Also, the addition of oats to this bread recipe gives it a wonderful texture.
I would love to hear if anyone has any unique recipes for squash we could try. I have been doing a lot of sautéed squash with onions and peppers as well as squash casserole. I could stand to vary my squash repertoire a bit.
We also used this squash bread as a gift to my mom who just had a knee replacement. When in doubt, give the gift of food, right. Cooking is definitely much harder when you’re on a walker. Her standards as a southern chef are pretty high so I’m always please when she likes what we make.
Both the bread and glaze have lemon zest in them. This really adds a tang to the final product. I read somewhere that lemon zest is a very powerful antioxidant so…zest for your health!
If left unsupervised, I would likely drink this lemon glaze it’s so good. But that wouldn’t be very blood sugar friendly so I decided to restrain myself to only what was on the bread.
PREP TIME: 15 minutes COOK TIME: 55 minutes SERVINGS: 4-5
- 1 stick melted butter
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 cup flour
- 1 cup oats
- juice and zest of one large lemon (about 1/4 cup total)
- 1 tsp vanilla
- 2 eggs
- 1 tsp baking powder
- 1 tsp baking soda
- 1 medium yellow squash, grated (mine yielded about 2.5 cups including peel and seeds)
for the glaze:
- juice and zest of 1/2 lemon
- 1 Tbsp. melted butter
- 2/3 cup powdered sugar
- Preheat oven to 325 degrees. Mix butter, sugars, vanilla and eggs well in one bowl. Sift dry ingredients together in a separate bowl.
- Stir wet and dry ingredients together and add squash. Spray and flour a loaf pan.
- Bake for 55 minutes. Check around 40 minutes to see if you need to cover with foil to keep from browning too much. The bread is done when the middle doesn’t jiggle anymore, though it will be less firm than the edges.
Disclaimer: I try to give an accurate estimate of actual prep and cooking times on all my recipes. I sometimes read food blogs that say things like 45 minutes total cook time for real gumbo. Apparently some chefs have a team of robots or sous chefs at their constant disposal. I, however, do not.