Lemon Summer Squash Bread

A wonderful way to use up all the extra summer squash that hot summers can bring us. I prefer to peel my squash and scoop out seeds, but its optional. I’ve made these into muffins too, just adjust the cook time down.

Ingredients

• 1 cup summer squash, grated and squeezed dry
• ½ cup butter, softened
• ½ cup sugar
• 2 large eggs
• ½ cup greek yogurt (nonfat works – bonus flavor if you use lemon or vanilla flavored))
• ½ cup milk (almond or coconut milk are good too!)
• 1 lemon, zested and juiced (about ¼ cup lemon juice)
• 2 cups flour
• 2 teaspoons baking powder
• ¼ teaspoon salt
• ¼ cup candied lemon peel (like Paradise Lemon Peel)

Honey Lemon Glaze (optional)

• 1 tablespoon lemon juice
• 1 tablespoon honey
• ½ cup powdered sugar

Instructions

1. Preheat oven to 350 degrees. Coat a 9 x 5 loaf pan with cooking spray and set aside. Grate the squash using the large holes of a grater and squeeze out any moisture.
2. In a bowl, cream together the butter and sugar. Beat in the eggs, yogurt, milk, lemon zest and juice until well combined. Stir in the flour, baking powder, and salt. Fold in the squash and candied lemon peel.
3. Pour into loaf pan and bake for 60 minutes, or until toothpick inserted in bread comes out clean. Cool on a wire rack. Make sure bread is completely cooled before adding glaze.
4. Optional – To make the glaze, whisk together the honey and lemon juice. Whisk in the powdered sugar. Pour overtop of cooled bread.