Lemon summer squash olive oil bread

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!

2013-08-10 14.10.34Lemon Summer Squash Olive Oil Bread

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.

Ingredients

  • 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)

Directions

  1. Preheat oven to 350F. Spray 2 loaf pans with nonstick cooking spray and set aside.
  2. Grate summer squash and place between 2 towels to remove excess moisture
  3. In a medium bowl, combine flours, baking powder, baking soda, salt, and spices.
  4. 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.
  5. 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.
  6. Divide between the 2 prepared pans. Bake for 30-40 minutes, or until the top begins to crack and the sides pull away.
  7. 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.

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