Lemon Blueberry Summer Squash Bread with Lemon Glaze Recipe

Oh yes, another recipe with summer squash! My goal for the summer is to try and make it as many different ways as possible. So far I've made Cheesy Squash Rice and Shrimp with Tomatoes and Summer Squash. It was time for something sweeter, much sweeter!!

This Lemon Blueberry Summer Squash Bread was awesome! The flavors were excellent and in the words of my daughter Ella, "You can't even taste the squash in it!" It turned out with a muffin like consistency and the lemon glaze topped it off perfectly! Enjoy!!

 Lemon Blueberry Summer Squash Bread (print recipe)

What you need:

bread:

3/4 cup butter, melted

1/4 cup apple sauce

2 1/4 cups sugar

1 1/4 cups plus 2 tablespoons lemon juice

1 tablespoon lemon zest

3 eggs

3 cups flour

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

1 1/2 cups grated summer squash

1 1/2 cups fresh blueberries

glaze:

1/4 cup lemon juice

1 cup powdered sugar

1/4 teaspoon lemon zest

1/2 tablespoon butter

Directions:

Preheat oven to 350 degrees. Grease two loaf pans.

 

Combine sugar, lemon juice and lemon zest in a mixing bowl. Add the melted butter and applesauce and mix with an electric mixer to combine.

Add the eggs one at a time, and beat until the batter is mixed, about 2-3 minutes. Meanwhile, combine dry ingredients in a separate bowl. 

Add the dry ingredients to the mixing bowl, and beat until just combined into a batter. Add the grated squash and blueberries and fold in gently with a spoon until mixed.

Divide batter into 2 loaf pans and smooth the top with a spatula. 

Bake for 45 minutes to an hour until cooked through. Remove from oven and when bread is slightly cooled, remove them from the loaf pans and set them on baking sheet. 

Mix all of the glaze ingredients and microwave 30 seconds at a time until it reaches a smooth consistency. Usually about 1 to 1 1/2 minutes. Spoon glaze over the top of each loaf.

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