- 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
- 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
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.