Another Way to Use Summer Squash

Published on

It’s summertime. And in the summertime we eat squash. A lot of squash. Yellow squash and zucchini. And even though we love squash it does seem to be abundant. What do you do with it all?

Sure, you can be like the Forest Gump of squash. You can boil it, broil it, bake it, saute it, squash kabobs, casseroles. There’s pan fried, deep fried, stir fried, and grilled.

I know some folks will grate their extra zucchini and freeze it for making zucchini bread all winter. But what about yellow squash? How come no-one makes bread with it? Do they eat it all fried?

Since I happened to have both on hand, in abundance, I decided to try my hand at a combination zucchini-squash bread AND….. it turned out great. I happened to have someone here working on the house and I offered them some bread and they took it, but you could tell, they didn’t want to eat squash bread. However, the next day they told me they ate it on their way home and loved it! Hubs was wary too but asked for seconds!

squash bread
squash bread

So next time you have some extra yellow squash, or just one of each, (one yellow and one green) go ahead and try this recipe!

Print Recipe
Summer Squash Bread with Lemon Glaze
A great way to use of some of that summer squash.
SQUASH BREAD
Course Breads
Prep Time 15 minutes
Cook Time 45 minutes
Servings
Ingredients
Glaze
Course Breads
Prep Time 15 minutes
Cook Time 45 minutes
Servings
Ingredients
Glaze
SQUASH BREAD
Instructions
  1. Preheat oven to 325.
  2. Grease 2 regular loaf pans.
  3. Mix the oil, sugar, lemon juice, zest and vanilla together. Add the eggs and beat. When the eggs are incorporate you can add the dry ingredients, the flour, salt, baking powder and baking soda. Mix well.
  4. Grate two medium sized squashes and add to the bowl. Stir to just blend together.
  5. Pour into your baking pans and bake at 325 for 45 minutes.
  6. When cool, you may add a glaze. You can make the glaze by mixing the melted butter, powdered sugar and lemon juice and spread over the top.

(This recipe was made using one zucchini and one yellow squash, however subsequent batches have shown that it doesn’t matter whether I use green or yellow or a mixture of both. It bakes wonderfully. I used bread flour instead of all purpose. I think I get a better rise.)