AKA: Summer in a loaf pan!
I adapted this recipe from: Creative-Culinary.
Told you I needed new ideas for all the squash from our garden. Also, I’ve been craving something lemony, so this couldn’t have come at a better time.
We won’t call this healthy, but an attempt was made to cut the saturated fat and sugar content (a little). And besides, it’s summer, and a holiday weekend, and I have squash that needs to be used!
- 1/2 cup melted butter
- 1/2 cup canola oil
- 1 cups sugar
- 1/2 cup stevia
- 1/4 cup lemon juice
- 2 tsp lemon zest
- 1 tsp vanilla
- 3 eggs
- 3 cups flour
- 1 tsp salt
- 1/2 tsp baking powder
- 1 tsp baking soda
- 2 cups grated summer squash
- 1 Tbsp melted butter
- 1/2 cup powdered sugar
- 2-3 Tbsp lemon juice
- 1 tsp lemon zest
- Preheat oven to 325 degrees.
- Grease and flour 1 regular loaf pan (I used the leftovers to make muffins)
- In a standing mixer, mix butter, oil, sugar, stevia, lemon juice, lemon zest and vanilla until well blended.
- Add eggs, one at a time, and beat for 2-3 minutes until light and fluffy.
- Sift flour, salt, baking powder and baking soda. Add flour mixture to wet ingredients and gently mix.
- Add squash and stir just to blend.
- Pour into prepared pans and bake at 325 degrees for 1 hour. (Muffins bake for 25-28 minutes).
- Allow the pan to cool; remove the bread and place top down on a serving plate.
- Combine the melted butter and powdered sugar and stir until smooth; add the lemon juice and lemon zest and stir to combine.
- Pour the glaze over the top; covering it completely.
Happy (almost) Independence Day!