Lemon Squash Bread

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Ingredients:

  • 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
For the Glaze:
  • 1 Tbsp melted butter
  • 1/2 cup powdered sugar
  • 2-3 Tbsp lemon juice
  • 1 tsp lemon zest

Directions:

  1. Preheat oven to 325 degrees.
  2. Grease and flour 1 regular loaf pan (I used the leftovers to make muffins)
  3. In a standing mixer, mix butter, oil, sugar, stevia, lemon juice, lemon zest and vanilla until well blended.
  4. Add eggs, one at a time, and beat for 2-3 minutes until light and fluffy.
  5. Sift flour, salt, baking powder and baking soda. Add flour mixture to wet ingredients and gently mix.
  6. Add squash and stir just to blend.
  7. Pour into prepared pans and bake at 325 degrees for 1 hour. (Muffins bake for 25-28 minutes).
  8. Allow the pan to cool; remove the bread and place top down on a serving plate.
Make the Glaze:
  1. Combine the melted butter and powdered sugar and stir until smooth; add the lemon juice and lemon zest and stir to combine.
  2. Pour the glaze over the top; covering it completely.

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