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Lemony Squash Bread

Prep time 22 mins
Cook time 55 mins
Other time 1 hr, 40 mins
Yield 12 servings (serving size: 1 slice)
The addition of squash sneaks extra vitamins into this cakelike bread. Be sure to purchase a 6-ounce carton of lemon yogurt rather than an 8-ounce one.

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

Nutrition Information

  • calories 193
  • caloriesfromfat 22 %
  • fat 4.8 g
  • satfat 2.7 g
  • protein 3.8 g
  • carbohydrate 34.2 g
  • fiber 0.7 g
  • cholesterol 46 mg
  • iron 1 mg
  • sodium 287 mg
  • calcium 61 mg

How to Make It

  1. Preheat oven to 350°.

  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. 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. 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. 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. Combine lemon juice and powdered sugar, stirring with a whisk; pour over loaf.

Oxmoor House Healthy Eating Collection