Healthy Lemon Squash Bread
Fall is finally here. Time to bring out the flannels and buy pumpkin spice everything. Pumpkins may be the food of the fall, but don’t forget about it’s cousin the squash. Squash is full of fiber, antioxidants, and nutrients. Squash is a low calorie and zero fat option to add to your fall diet according to Mayo Clinic Health Systems. This healthy lemon blossom squash bread is the perfect Autumn treat that you don’t have to feel guilty about.
There are also a ton of benefits for shopping in season. You can have fresher options, save money by buying in-season and support local businesses by buying from local farmer markets are farms.
I am a huge fan of lemon and remember my mom baking bite-sized lemon blossom cakes for us growing up. My sister shared this recipe with me a year ago and brings back all the nostalgia. She found it on Pinterest from The Spruce I am telling you, you will not notice this bread is packed with healthy vitamins and fiber. It will please the pickiest of eaters. You don’t have to feel guilty about going back for seconds. You can have your cake and eat it too!
Quick Bread Batter
- 2 1/4 cups sugar
- 1/4 cup lemon juice
- 2 teaspoons lemon zest
- 8 ounces butter (melted)
- 3 large eggs (room temperature)
- 3 cups flour (all-purpose)
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 1/2 cups summer squash (yellow, shredded)
- 1 to 2 tablespoons milk
- 1 teaspoon corn syrup (light)
- 1 1/4 cups sugar (powdered)
- 1 tablespoon lemon juice
Make the Quick Bread
- Gather the ingredients.
- Heat oven to 350 F and thoroughly coat two 8 x 4-inch loaf pans with cooking spray.
- Place the yellow squash in a colander over a sink to drain any liquid.
- In a medium bowl, mix together the sugar, lemon juice, lemon zest, and melted butter until well combined.
- Beat in the eggs, one at a time, until the batter is light and fluffy, about 2 to 3 minutes.
- In a separate medium bowl, whisk together the flour, salt, baking soda, and baking powder.
- Add these dry ingredients to the batter and mix only until it’s well combined.
- Add the drained squash to the quick bread batter mixing thoroughly until well combined.
- Divide batter between prepared pans.
- Bake for 55 to 60 minutes or until a toothpick comes out clean (begin checking at 45 minutes). While quick loaves of bread are baking, make the lemon glaze.
Make the Lemon Glaze
- Gather the ingredients.
- In a small saucepan, heat 1 tablespoon of milk and the corn syrup until the mixture is almost simmering.
- Whisk in powdered sugar and lemon juice until smooth. If it seems too thick, add 1 teaspoon of milk at a time until it looks more fluid but still thick. Set aside until needed.
- When quick bread has finished baking, remove from oven and place on a wire rack. Do not unmold yet.
- Immediately brush on the lemon glaze and let the loaves cool for 10 minutes.
- Run a knife around the edges of the quick bread and carefully remove from the pan. Let cool completely on top of the wire rack.
Let us know what you think of this recipe by commenting below! Check out our other blog post on fall-inspired Tips on Busy Mom Workouts: How to burn calories at the pumpkin patch.
Leave a Reply