I love quick breads. The tender crumb and sweet flavor leave me thinking “just one more piece.” I usually make zucchini bread and pumpkin bread throughout the late summer and winter. This year we haven’t been getting much zucchini; instead, we are getting boat loads of patty pan squash. I found this summer squash bread recipe on pinterest and knew it would be the perfect trial run for patty pan squash bread.
I never used to make dishes with lemon – sweet dishes were always cinnamon-spiced or chocolate. A few years ago my naive palate found a delicious poppy seed lemon cake and I was hooked instantly. Few things are as delicious as freshly baked lemon quick bread. I hope you enjoy this wonderful treat!
Bread Recipe From Dula Notes
Note: I did not make the lemon crunch glaze but you can visit the link above if you’d like to add it.
- 1 C. all-purpose flour
- 1 C. whole wheat flour
- 1 t. baking powder
- 1/2 t. baking soda
- 1 t. kosher salt
- 1 1/2 t. cinnamon
- 1 t. ground ginger
- 1/4 t. freshly ground nutmeg
- 3 large eggs
- 1 C. granulated sugar
- 1 C. extra-virgin olive oil
- 2 t. pure lemon extract
- 2 1/2 C. grated summer squash (about 2 small or 1 medium summer squash)
- Preheat oven to 350F. Spray 2 loaf pans with nonstick cooking spray and set aside.
- Grate summer squash and place between 2 towels to remove excess moisture
- In a medium bowl, combine flours, baking powder, baking soda, salt, and spices.
- In a large bowl, combine eggs, sugar, and olive oil. Beat well on medium speed until light and fluffy (about 3 minutes). Add lemon extract and mix until incorporated.
- Add the dry ingredients while beating on low. Once combined, increase to medium speed and mix for 30 seconds. Mix in grated squash until combined.
- Divide between the 2 prepared pans. Bake for 30-40 minutes, or until the top begins to crack and the sides pull away.
- Remove from baking pan after 5 minutes of cooling and move to a cooling rack.
The loaf is very moist with patty pan squash, so I stored it in the refrigerator after a day. Since it makes 2 loaves, I recommend wrapping one in plastic cling wrap and putting it into a freezer bag. Store in the freezer for up to a few months.