Tuesday, June 18, 2013

Using What's Been Put Up: Lemon-Squash Loaf with Lemon Glaze

Taking inventory helps you see what you need to use before preserving season gets into full swing.  One thing that jumped out at me that needed to be used was frozen shredded yellow summer squash.  Actually I wondered why I had even frozen squash that way until I was cleaning off one of my Pinterest boards and saw this pinned there.  It all made sense.  Last summer we had tried and loved this delicious and easy to make lemon loaf which is kept moist by the addition of shredded squash.  Since we enjoyed it so much I had frozen some of our squash from the garden to use in it throughout the winter.  

Well, as often happens we did not actually make it again as I intended.  So, with it back in the forefront of my mind I made it again.  And you know what?  It was as delicious as it was the first time which is why I am now going to add it here.  You see, if I post about it, I will be much less likely to forget it and much more likely to make it again.  That's just how it works around here. 

I must say that this is not my recipe.  It comes from Nancy CreativeI post it here to have a record of it.  I made the recipe with very few changes, however, I used shredded yellow squash in place of the zucchini (mainly so other picky eaters around here wouldn't know I used squash at all).  By the way, the squash disappears so nicely into the loaf that you can easily disguise it so that little ones and other squash-averse folks will never know what hit them.  

Lemon-Squash Loaf with Lemon Glaze- makes one 9x5 loaf

This loaf cake is moist, tart, and delectable.  It can be served as a light dessert or snack or even as a breakfast cake if you are so inclined. 

For the Loaf: 
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp kosher salt
2 eggs
1/2 cup vegetable oil
2/3 cup granulated sugar
1/2 cup buttermilk
Juice of 1 lemon
Zest of 1 lemon
1 cup grated yellow summer squash (if frozen, drain before using)

For the Lemon Glaze: 
1 cup powdered sugar
Juice of 1 lemon
Zest of 1 lemon

For the Loaf: 
Preheat oven to 350 degrees. Butter and flour a 9×5 loaf pan and set aside.

In large bowl, whisk flour, baking powder, and salt.  In medium bowl, whisk 2 eggs, oil, and sugar. Add the buttermilk, lemon juice, and lemon zest to the wet ingredients. Fold the squash into the wet ingredients and stir until evenly distributed.  Add the wet mixture to the dry ingredients in the large bowl and blend everything together until just combined. 

Pour batter into prepared pan and bake at 350 degrees for 45 minutes, or until toothpick inserted in center comes out clean.  Cool in pan 10 minutes, then remove to a wire rack and cool completely. While loaf is cooling, make the glaze.  

For the Glaze: 
In a small bowl, combine the sugar and lemon juice until blended.  If the glaze is to thick add a few more drops of juice until it is a consistency which can be spooned over the cake.  Once the cake has cooled, spoon the glaze over the top allowing it to drizzle down the sides.  Sprinkle the additional zest over the top to garnish.  

Printable Version


  1. This cake sounds wonderful! Now I'm wishing I'd actually planted summer squash this year. Oh well--it's not like it won't be on ultra-sale in about a month... :)

  2. You're right, Eileen. People will soon be trying to get rid of their squash at the market. Our plants in the garden have loads of blossoms but no squash growing. I am a little puzzled by it. We'll have to wait and see what happens I guess.

  3. I wandered over here from a link on http://foodinjars.com and I'm so glad I did! I'm enjoying all your posts and am busily making a list of new canning recipes! Thanks!

  4. Thanks for stopping by Kathleen. Hope you find the site useful.