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.

Carolyn Williams
Recipe by Oxmoor House October 2006

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Recipe Summary

prep:
22 mins
cook:
55 mins
additional:
1 hr 40 mins
total:
2 hrs 57 mins
Yield:
12 servings (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

193 calories; calories from fat 22%; fat 4.8g; saturated fat 2.7g; protein 3.8g; carbohydrates 34.2g; fiber 0.7g; cholesterol 46mg; iron 1mg; sodium 287mg; calcium 61mg.
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