Lemony Squash Bread

14 ingredients
6 steps

Ingredients

  • 2/3 cup shredded yellow squash (about 1 small)
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/4 cup butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 (6-ounce) carton lemon low-fat yogurt
  • 1/4 cup fat-free milk
  • 2 tablespoons grated fresh lemon rind
  • Cooking spray
  • 1 tablespoon fresh lemon juice
  • 1/4 cup sifted powdered sugar

Directions

  1. 1
    Preheat oven to 350°.
  2. 2
    Press squash between several layers of paper towels to absorb excess moisture. Fluff squash with a fork, and toss with 2 tablespoons flour; set aside.
  3. 3
    Lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a bowl; set aside.
  4. 4
    Beat butter with a mixer at medium speed until creamy; gradually add granulated sugar. Add eggs, and beat at medium speed just until blended. Combine yogurt and milk in a small bowl. Add flour mixture to sugar mixture alternately with yogurt mixture, beginning and ending with flour mixture. Stir in squash and lemon rind. Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray.
  5. 5
    Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan. Cool completely on a wire rack.
  6. 6
    Combine lemon juice and powdered sugar, stirring with a whisk; pour over loaf.

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