Lemon and Yellow Squash Quick Bread Recipe - How to Make it in 9 Simple Steps - Home Stratosphere

Lemon and Yellow Squash Quick Bread Recipe – How to Make it in 9 Simple Steps

Is yellow squash from your garden taking over your kitchen? If you are looking for a new and interesting way to prepare yellow crookneck squash from your garden, we have a tasty recipe called Lemon and Yellow Squash Quick bread that you may want to try.

This is a close look at a few pieces of lemon and yellow squash bread bars with sprinkles of powdered sugar on top.

Many have discovered a love of gardening and one favorite, the easy-to-grow veggie is yellow crookneck squash. These veggies grow well in almost any climate and, when they finally start to produce, will yield dozens of cheerful yellow squashes. Many people love to eat squash fried or broiled or even in casseroles.

However, there are only so many times that you can serve yellow squash before the family starts to rebel. If you have summer squash piling up in your kitchen, we have a new way of using these veggies with our recipe for Lemon and Yellow Squash Quick Bread.

Lemon and Yellow Squash Quick Bread Recipe

April Freeman
Our recipe for Lemon and Yellow Squash Quick bread steps away from the savory dishes that most people prepare with squash. This recipe uses the squash shredded in the batter of this tasty quick bread. The squash does two things in this recipe. First, the yellow skin of the squash imports a cheerful, bold yellow color to the batter and subsequently the bread. Second, the squash gives this bread a wonderful texture and appealing moisture. 
Cuisine American
Servings 2 Loaves

Equipment

  • Two 8 x 4 Inch Loaf Pans
  • Box Grater
  • Colander
  • Medium-Sized Microwave-Safe Mixing Bowl
  • Wire whisk
  • Medium-Sized Bowl
  • Wooden Spoon

Ingredients
  

  • 2 pcs Medium-Sized Yellow Summer Crookneck Squash
  • cups Granulated Sugar
  • Zest of One Lemon
  • ¼ cup Lemon Juice
  • 2 sticks Butter
  • 3 pcs Eggs
  • 3 cups Flour
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt

Instructions
 

  • 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. 
    The squash is grated and washed in a colander.
  • 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. 
    The eggs are added onto the butter mixture in the medium-sized bowl.
  • 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. 
    This is a close look at the mixing bowl where the dry ingredients are mixed together.
  • 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. 
    This is the sliced loaf of lemon and yellow squash quick bread.

Notes

This bread is sweet enough to be a dessert. If you wanted to drizzle a runny glaze over the top of this bread it would be perfect as an after-dinner treat. However, if you are looking for a recipe for breakfast or as an offering for a potluck brunch, this recipe will work well for that too.
Lemon and Yellow Squash Quick Bread is one quick bread recipe that freezes very well. Therefore, if you are overrun with squash, and you have some time, go ahead and bake a batch now and freeze it for winter days when you need a cheerful, summery sweet treat. Just wrap the bread tightly in aluminum foil and place it in your freezer. It should keep for up to three months.
To thaw the frozen bread, simply put it in the refrigerator the night before you plan to serve it. Our recipe yields two loaves of bread, so if you want, you can eat one loaf of bread now and freeze the second loaf to enjoy in the future.
What if you don’t have time to bake in the summer when you are being overrun with squash? After all, many people do not wish to heat up the house by baking during the hot months. If you want to save the squash for later use in this recipe you absolutely can do so.
First, shred the squash as directed in the recipe. Measure out the correct amount and place it in a zip-top freezer bag. Press out all the air and freeze the squash. When you are ready to use the squash, you can microwave it for a couple of minutes. You probably will have extra water in the thawed squash. Just place it in a colander to drain it, pressing down on the squash with a paper towel to blot as much water as possible from the thawed veggie. 
Keyword Dessert, Dinner Recipe, Lemon and Yellow Squash Quick Bread

Meals: All Recipes | Breakfast | Dinner (Mains) | Dessert | Side Dishes | Soups | Appetizers | Salads | Snacks

Dishes: PastaChicken | Ground Beef | Casseroles | Rice | Potato | Pies | Cookies | Sausage | Bread | Cakes | Pancakes | Cheesecakes | Scones

Key Ingredients: Cream Cheese

Other: Quick Dinners (Under 45 min.)

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