This year’s garden so far has
produced an overabundance of summer squash. With the freezer full, I went searching for another idea.
I love zucchini bread so I
thought, why not use squash? I wanted something with a little less oil and
sugar than some of the recipes on Pinterest, so here’s what I did:
Lemon
Squash Bread
½ cup canola oil
6 oz unsweetened applesauce
6 oz lemon Greek yogurt
1 tbsp lemon juice
3 eggs
3 tsp lemon zest
1 cup Stevia (or your favorite sugar substitute)
1 cup sugar
3 cups all purpose flour
1 tsp baking soda
¼ tsp baking powder
1 tsp salt
2 ½ cups grated yellow squash (about three mid sized squash)
1 tsp vanilla extract
Glaze
1 cup powdered sugar
2 tbsp lemon juice
Topping
2 tbsp lemon zest
Instructions:
1.
Preheat oven to
350 and coat two loaf pans with Crisco or baking spray. (I use Crisco.)
2.
In a large bowl
cream together oil, applesauce, Greek yogurt, lemon juice, stevia and sugar.
Once combined, add in eggs one at a time, mixing well after each addition. Add
in lemon zest.
3.
In a separate
bowl sift together flour, baking powder, baking soda and salt.
4.
Add wet
ingredients to dry and mix until combined.
5.
Add in squash and
vanilla extract, stir.
6.
Divide batter
evenly between loaf pans.
7.
Bake for 45
minutes or until toothpick comes out clean.
8.
Allow to cool
10-20 minutes in pan and then place on a cooling rack.
Mix lemon juice and
powdered sugar together until combined. Pour glaze over the bread while on
cooling rack. Sprinkle zest over the top of the glaze.
I was pleasantly surprised
how good this came out. The sweetness and lemon flavor is just right, and the
squash and applesauce give the bread the perfect amount of moistness. I could
eat the whole loaf! ENJOY!
