A very lemony Patty Pan Squash Sweet Bread that is light and airy. Perfect for breakfast, brunch, dessert or as an afternoon snack with tea or coffee you will be pleasantly surprised at just how much lemon flavor comes through. A divine treat for lemon lovers!
For The Bread
2 cups cake flour
½ teaspoon salt
2 teaspoons baking powder
2 eggs, room temperature
½ cup vegetable oil
1⅓ cups sugar
½ cup buttermilk, room temperature
3 Tablespoons freshly squeezed lemon juice
2 Tablespoons lemon zest
1 cup Patty Pan squash chopped in a food processor
For The Lemon Glaze
1 cup powdered sugar
3 Tablespoons lemon juice
1 Tablespoon lemon zest
Preheat oven to 350 degrees and grease one 9×5 loaf pan with vegetable shortening
Triple sift first three ingredients; cake flour, salt and baking powder and set aside
In the container of a blender add the next six ingredients; eggs, vegetable oil, sugar, buttermilk, lemon juice and lemon zest. Blend until well mixed.
In three batches, add flour mixture to blender. Pulse until just blended. About 5 pulses, then add next batch, pulse 5 times, add last batch of flour and pulse 5 times more. Be careful to not over mix.
Fold in chopped Patty Pan squash with a spatula right into the blender
From the blender container pour batter into the loaf pan and bake for 40-45 minutes or until a toothpick inserted comes out clean.
Check midway through baking. If top or sides are browning too much, cover with a sheet of parchment paper and continuing baking.
Remove from oven and cool for 10 minutes in pan. Remove from loaf pan to a rack with parchment paper sheet underneath
Mix glaze ingredients together thoroughly. Pour over still warm Patty Pan Lemon Bread. Pull parchment paper from under cooling rack and replace with a new sheet. Pour the lemon glaze from the first parchment sheet back onto the Patty Pan Lemon Loaf to capture as much of the lemon glaze as possible. YUM!!!
Cool completely, slice and serve
NOTE: Add optional 1 cup chopped toasted pecans or 1 cup frozen blueberries or both to batter before baking