If it’s Thursday I must be be posting for the Food Network and this week I’m re-posting a favorite from a couple of years ago for our #SummerSoiree series. The topic this week is ‘Summer Squash’ and I just had to share this one again. While zucchini is ubiquitous with a form of bread, somehow we haven’t done that same service with its summer partner and let me tell you, try this Lemony Summer Squash bread and you may just say goodbye to Zucchini Bread forever! (Or at least afford equal time!).
Seriously why did I never think to make Lemony Summer Squash Bread before? I have been making zucchini bread for ages; probably ever since we had a huge garden at our first home which was at least 30 years ago and while we would occasionally have the same over abundance with yellow squash that we had with zucchini I never, not once, EVER thought to utilize it in a bread.
The original recipe I’ve used for zucchini bread for all those years comes from a VERY old church cookbook; one that belonged to my mom. It’s a standout and perfect and I’ve only revised it to include some cream cheese frosting but not once in all those years, not in any other church or community cookbook did I see a similar recipe for yellow squash. Now I lament WHY? This recipe for a lemony summer squash bread is absolutely divine; right now I would choose it in a heartbeat over zucchini bread so grab that yellow squash, get your graters and go for it!
My inspiration to go this route was really pretty simple. My neighbors had gifted me with a big yellow summer squash. Now I know if I had cut it open that I was going to find that same fibrous interior with some big seeds that appear in zucchini when they get big; much like the inside of pumpkins. So my choices were to stuff it or. What?
That’s when I wondered myself why I had never thought to grate it and make bread (which in all honestly is more like cake with the sugar and glaze). I thought I would give it a try and originally thought savory. Maybe some herbs and roasted tomatoes? Or a yellow squash garlic bread? Those all sounded good enough but it was a simple juxtaposition that morning that sealed the deal. The squash was on the counter next to lemons and I was off and running!
This recipe is an adaptation of my tried and true one for zucchini bread and it was perfect. I like enough lemon that there is no doubting that’s what it is and this had that. I didn’t go the route of frosting though; preferring to make a glaze and add some of the juice and zest of lemon to that touch as well. The crowning glory? Those adorable little roasted lemon slices. I made those for this salad a couple of weeks ago and they are not just a pretty face; that roasting in olive oil and sugar makes for a fun bite too!
Know what I consider a successful recipe? One that is shared with my Indian neighbors who cook only Indian dishes and who ask for the recipe afterwards. They LOVED it. That’s all the testimony I needed and hope you try it too!
Be sure to check out all the wonderful recipes from my friends after the recipe; it’s a Summer Squash bonanza!
Summer Squash Recipes
- In Jennie’s Kitchen: 5 Sweet & Savory Zucchini Recipes
- Healthy Eats: 8 Zucchini Recipes That Won’t Squash Your Summer Health Goals
- Devour: Use Your Zoodle: 3 Italian-Inspired Squash Recipes
- Napa Farmhouse 1885: Italian Marinated Zucchini
- The Mom 100: Baby Zucchini Gratin
- Feed Me Phoebe: Green Shakshuka with Zucchini, Chard and Peas
- FN Dish: 10 Recipes That Prove Zucchini Is Actually a Magic Vegetable