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.
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
1 tablespoon fresh lemon juice
1/4 cup sifted powdered sugar
How to Make It
Preheat oven to 350°.
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.
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.
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.
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.
Combine lemon juice and powdered sugar, stirring with a whisk; pour over loaf.