Now that MBD farm is into full swing, we have a ton of squash growing. All of the seeds I planted survived, enjoy the full sun and brand new, GOOD, dirt and plenty of water! They are “happy” gigantic plants with HUGE leaves! I see now why they tell you each one takes at least 2 square feet – not the 1+ a tiny bit I gave them. It is so hard plucking healthy little plants to thin them out. But now it is beyond a jungle in those bins! We get 2 zucchini, 2 yellows and 1 patty pan squash every day! I have easily frozen 12 1.5 cups of shredded squash for future bread already! I don’t really eat squash of any kind, but I do like this lemon squash bread, and the very chocolate zucchini bread. The squash lets you use less sugar and fat than you might normally use plus add whatever vitamins, minerals and fiber they contain. So other than it is a hot time of year to bake (early morning is the only appropriate time!) it seems like a win,win situation. Matt, Jenny, Gabe and Dave can eat the others. Daily!
RECIPE:
Ingredients:
10 tbs butter softened
1/2 cup white sugar
2 eggs cold
2 tsp powdered vanilla or vanilla paste
Zest of one small to medium lemon
1/2 cup lemon juice, can use lemon emulsion instead
1 1/2 cups shredded yellow squash pressed between paper towels to dry
1/2 cup plain Greek yogurt, I use 2% or fat free
1/2 cup milk
2 tsp baking powder
2 cups unbleached white flour, can substitute 1/2 cup barley flour for some wheat
Heat oven to 350F and spray a loaf pan thoroughly.
Mix: softened butter and sugar until creamy. Add eggs and vanilla and mix well. Then add the other wet ingredients. Do not overmix. Finally add the baking powder and flour and mix until moist. Pour into the pan and smooth out – it will be sticky so do the best you can. Bake for 45-55 minutes or until a thermometer reads at least 185F or a toothpick comes out cleanly. Rest for 10 minutes before turning out of the pan onto a cooling rack.
I’ve seen that some people will glaze the loaf with a lemon glaze but I am attempting to limit the sugar content so I do not add a glaze. No one has complained yet!
Enjoy!