Lemon Yellow Squash Bread Food

YELLOW SQUASH BREAD

Steps:

• Heat your oven to 350 F. Grease two 8 x 4-inch loaf pans with cooking spray. Drain the yellow squash in a colander over the sink. Thoroughly combine the sugar, lemon juice, lemon zest, and melted butter in a bowl. Beat the eggs in one at a time and continue to beat for 2 to 3 minutes, until the texture is light and fluffy. Take another bowl and whisk together the flour, salt, baking soda, and baking powder. Mix the dry ingredients with the batter until only just combined. Thoroughly mix the drained squash into the batter, then divide the batter between the two pans. Bake for around 1 hour, until a toothpick inserted in the centre comes out clean (start checking after it has baked for 45 mins). Whilst the bread is baking, start making the glaze. To make the glaze, heat 1 tablespoon of milk with the corn syrup in a small saucepan until it is almost simmering. Add the powdered sugar and lemon juice and whisk until smooth. If the mixture is too thick, add a teaspoon of milk at a time. The texture should be thick but fluid. Set the glaze aside. Once the bread is cooked, place it - in its pan - on a wire rack. Brush on the lemon glaze immediately and stand for 10 minutes. Carefully run a knife around the edges of the bread and remove it from the pan. Return it to the wire rack and allow it to cool.

LEMON YELLOW SQUASH BREAD

Steps:

• Grease and flour a 9x5" bread pan. Preheat your oven to 350 degrees F.
• In a large mixing bowl using a hand mixer, beat the eggs. Add the 1/2 cup of oil and 1 1/3 cups of sugar and mix until well blended.
• Add 1/2 cup of buttermilk, 2 tablepsoons of lemon juice, and lemon zest to the mixture and blend well.
• Add the 2 cups of flour, 1/2 teaspoon of salt, and 2 teaspoons of baking powder all at once. Blend on low speed just until everything is incorporated and most of the lumps are gone.
• Add the one cup of grated yellow squash and fold in using a spoon.
• Pour the batter into your prepared bread pan and bake for 45-50 minutes, until the top is golden brown.
• Allow the bread to cool for at least 30 minutes in the pans. Then slide a knife or spatula around the edges to loosen and turn out onto a cutting board. Allow to cool completely. (Alternately, you can leave the bread in the pans, uncovered, overnight).
• Before serving, make the glaze by mixing the powdered sugar, lemon juice and milk together. Drizzle over the top of the bread. Glaze will harden up in time.

LEMONY SUMMER SQUASH BREAD

Steps:

• 1. Preheat oven to 350 degrees. Prepare two loaf pans with non-stick spray. In a bowl, combine the dry ingredients.
• 2. Combine sugar, lemon juice, and lemon zest in a large mixing bowl. If you use medium to large lemons, two will do.
• 3. Add melted butter, and mix well. Add eggs one at a time, beating well until batter is light and fluffy.
• 4. Then slowly add dry ingredients to wet ingredients, barely combining into a batter.
• 5. Drain liquid from the grated squash, but do not squeeze dry.
• 6. Add to batter; do not over mix.
• 7. Divide batter between two prepared loaf pans.
• 8. Bake for one hour, until toothpick inserted comes out clean.

LEMON YELLOW SQUASH

Steps:

• Steam the squash until just tender, drain.
• Toss the squash with the butter, lemon, salt and pepper.
• Serve.

SUMMER SQUASH BREAD

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish.
• In a large bowl, use an electric mixer to beat the eggs until fluffy. Beat in the sugar, oil, and vanilla. Gradually mix in the flour, baking powder, cinnamon, and nutmeg. Fold in the squash. Transfer to the prepared baking dish.
• Bake 45 minutes in the preheated oven, until a knife inserted in the center comes out clean.

YELLOW SUMMER SQUASH BREAD

Steps:

• Combine the Flour, Baking Powder, Baking Soda, Salt and Cinnamon in a Medium bowl.
• Combine the Eggs, Sugar, Oil and Vanilla in a separate LARGE bowl.
• Beat well. ( I use a hand mixer).
• Stir in the Shredded Yellow Summer Squash.
• Add the dry ingredients to the Squash mixture.
• Stir until moistened.
• Pour or spoon into a greased and floured loaf pan.
• Bake at 350 degrees F for 50 minutes or until a knife inserted in the center comes out clean.
• Cool for about 10 to 15 minutes and remove from pan.