Lemony Squash Bread Recipe

Name: Lemony Squash Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup shredded yellow squash (about 1 small); 2 tablespoons all-purpose flour; 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon salt; 1/4 cup butter, softened; 1 cup granulated sugar; 2 large eggs; 1 (6-ounce) carton lemon low-fat yogurt; 1/4 cup fat-free milk; 2 tablespoons grated fresh lemon rind; Cooking spray; 1 tablespoon fresh lemon juice; 1/4 cup sifted powdered sugar

Servings: persons

2/3 cup shredded yellow squash (about 1 small)
2 tablespoons all-purpose flour
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/4 cup butter, softened
1 cup granulated sugar
2 large eggs
1 (6-ounce) carton lemon low-fat yogurt
1/4 cup fat-free milk
2 tablespoons grated fresh lemon rind
Cooking spray
1 tablespoon fresh lemon juice
1/4 cup sifted powdered sugar

1
Preheat oven to 350u00b0.
2
Press squash between several layers of paper towels to absorb excess moisture. Fluff squash with a fork, and toss with 2 tablespoons flour; set aside.
3
Lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a bowl; set aside.
4
Beat butter with a mixer at medium speed until creamy; gradually add granulated sugar. Add eggs, and beat at medium speed just until blended. Combine yogurt and milk in a small bowl. Add flour mixture to sugar mixture alternately with yogurt mixture, beginning and ending with flour mixture. Stir in squash and lemon rind. Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray.
5
Bake at 350u00b0 for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan. Cool completely on a wire rack.
6
Combine lemon juice and powdered sugar, stirring with a whisk; pour over loaf.

615

kcal

Calories

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2/3 cup shredded yellow squash (about 1 small), 2 tablespoons all-purpose flour, 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, and more.

Yes, Lemony Squash Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemony Squash Bread

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