Summer squash is here! I know I’ll be sick to death of it by the end of the summer, but I really do enjoy it in baked goods. This is another awesome Pinterest find – original recipe here. It’s lighter than a standard zucchini bread recipe, and I used yellow squash instead which ends up being undetectable if you have picky eaters. I had Meyer lemons on hand which were fantastic, and I made a few other modifications to the original recipe. It was delicious warmed just a bit with some fresh whipped cream and strawberries on top.
1 1/2 cups unbleached all-purpose flour
1/2 cup whole wheat pastry flour
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs, room temperature
1/2 cup canola oil
2/3 cup sugar
1 tsp vanilla bean paste or vanilla extract
1/2 cup buttermilk, room temperature
Juice of 1 Meyer lemon (or 2 Tablespoons lemon juice)
Zest of 1 lemon
1 cup grated yellow squash
1 tsp Meyer lemon zest, grated and chopped fine
2 tbsp Meyer lemon juice
1/2 tsp vanilla bean paste or vanilla extract
1 cup powdered sugar
Preheat oven to 350 degrees. I like to use a small square pan instead of a loaf pan – I have better luck with even cooking and rising. It also means I can pass it off as dense cake if nobody is looking. Spray your pan of choice with cooking spray. Whisk first 4 ingredients in a bowl and set aside. Beat eggs in a stand mixer (or by hand) and slowly add sugar, vanilla, oil, buttermilk, lemon rind, and lemon juice, one ingredient at a time. Add grated squash, and then add dry ingredients, mixing until just barely distributed. Pour into baking dish and cook for 45 minutes or until a toothpick inserted in the center comes out clean. Set aside to cool.
Whisk rind, lemon juice, and vanilla together, and then gradually add powdered sugar until it reaches desired consistency. When the bread has cooled, pour it over the top and let it set. The mixture will soak into the bread a little bit, but mostly stay on top. Serve with whipped cream and berries.