Well, this may be another squash recipe, but at least it does not feature zucchini! My yellow squash plants have slowed down production considerably, but I did have enough to use in a recipe for lemon quick bread. The original recipe actually called for zucchini, but I felt that yellow squash would be more appropriate color-wise. Once again I reduced the amount of sugar in a quick bread recipe because I added sweet white baking chips. Because of the added chips, I also did not feel the need to add a sweet glaze over the top of this bread. Whether you serve this bread for breakfast, dessert, or afternoon tea, you will enjoy its sweet citrus flavor at any time of the day!
Lemon Yellow Squash Loaf
1 1/2 C. flour
1/2 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1/2 C. sugar
1 C. shredded yellow squash (do not squeeze dry)
1/4 C. vegetable oil
1 egg
zest and juice of one lemon
1 C. white baking chips
In a medium-sized bowl, combine the flour, baking soda and powder, and salt.
In a large bowl, stir together the sugar, shredded squash, oil, egg, and lemon zest and juice until well combined. Add the dry ingredients and stir just until combined. Fold in the baking chips. Spoon the batter into a well-greased loaf pan (a piece of parchment or waxed paper cut to fit in the bottom of the pan will help to remove the loaf from the pan after baking).
Bake at 350 degrees for 45-55 minutes, until golden brown and a toothpick inserted in the center comes out clean. Remove from the oven and cool on a wire rack for 15 minutes. Remove from the pan and cool completely before slicing. Serves 10.
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