Lemon Summer Squash Bread

In the summer months, zucchini bread should be a staple in every house.  The shredded zucchini gives the bread the most wonderful moist texture, and the flavor is delicate enough to let the cinnamon really shine and warm the tongue.  For some time now, my mother has made a zucchini bread with lemon zest as well as cinnamon.  It gives the bread a brightness that complements the warm, earthiness of the cinnamon.  While trying to replicate the loaf she usually bakes up, it occurred to me that summer squash is hardly ever used to make quick breads.  But why not?  While zucchini is fresh and crisp, summer squash has a buttery creaminess all its own.  It seems appropriate that it is almost the exact color of butter.  And so it was that my idea to make a Lemon Summer Squash Bread was born.  I find it similar in texture to zucchini bread (both squashes impart moisture and tenderness) but, as predicted, more buttery in flavor.  You could just as well bake it using zucchini, but in my opinion the summer squash really goes well with the warmth of the cinnamon and the lemon zest.  Do as you wish, either will be wonderful!

Recipe:
zest of one lemon
1 1/2 cups shredded summer squash (about one large)
3/4 cup granulated sugar
1 egg
1/2 cup vegetable oil
1/2 cups all purpose flour
1/2 tsp salt
1/2 tsp baking soda
1/4 tsp baking powder
1 tsp ground cinnamon


Preheat oven to 325 degrees.  Either grease and flour or place a piece of parchment paper in a 9 by 5 inch loaf pan, or one of similar size.  In a large mixing bowl, mix together lemon zest, squash, sugar and oil for about one minute.

In a separate bowl, use a whisk to combine all dry ingredients; whisk until all ingredients are evenly distributed.

Slowly pour flour mixture into wet ingredients, with the mixer on medium speed the whole time.  Leave to mix until all ingredients are evenly combined and no more; you don't want to over brea the batter or it will lose its delicate texture once baked.

Pour batter into prepared pan and bake at 325 for about 55 to 65 minutes, or
until a knife inserted in the middle comes out clean.  Allow to cool completely before removing from pan and slicing.  Best enjoyed sliced, and rewarmed in the oven (or toasted), with a pat of butter on top!  Also wonderful plain, eaten as it truly is: a cake with golden flecks of squash and lemon zest.

   ENJOY.