Lemon Blueberry Squash Bread

Lemon Blueberry Squash Bread made with fresh lemon juice and zest, along with luscious blueberries and shredded yellow squash, is the perfect summer quick bread.

Blueberry Summer Yellow Squash Bread

Blueberry Summer Yellow Squash Bread is a variation of the beloved zucchini bread, but with a twist in flavor that features blueberries and a light, lemony touch. It is perfect for brunch or with afternoon tea.

Have you ever heard of yellow squash in a quick bread recipe?  I was first introduced to it last summer by my daughter.  

I love to bake with zucchini in bread, but I have never made any with yellow summer squash.

Last summer, we had an overabundance of yellow summer squash from our garden, so I decided to freeze it, shredded into two-cup portions, and add it to soups and spaghetti sauce throughout the year.  

This summer I still had a few in the freezer, so I decided to try and make a quick bread.   Lemon Blueberry Squash Bread is a new favorite! 

Blueberries and Summer squash are in season right now, so why not combine the two and make bread?  

This easy, quick bread boasts a slight tartness from the lemon zest in both the batter and the glaze, which takes it over the top.  

It is absolutely fabulous!

Lemon Blueberry Squash Bread is the perfect quick bread for a summer celebration!

We enjoyed this bread with a cup of coffee every morning until it was all gone.  

I hope you get to make some real progress soon.  Enjoy!

WHERE CAN I FIND THE RECIPE?  TAKE ME TO THE RECIPE FOR LEMON BLUEBERRY SQUASH BREAD

Below, under the next heading, I provide a list of preferred ingredients, tips, and cooking instructions for Lemon Blueberry Squash Bread, as well as similar recipe ideas you can try.

Or, you can scroll down to the bottom, where you will find a full printable recipe card with amounts of the ingredients and complete instructions with notes.

TIPS AND TIDBITS FOR THE BEST LEMON BLUEBERRY SQUASH BREAD

Yellow squash. Choose the right yellow squash. The smaller to medium-sized squashes are preferable as they have smaller seeds and more moisture. If you use the larger squash, the seeds need to be removed before grating.

Don't peel. The peel of small to medium yellow squash is thin and edible. You need to wash the squash well before grating. If using the larger squash, you will need to peel it.

Finely grate. Finely grating the squash ensures it incorporates smoothly into the batter. You can use a box grater or a food processor with the grating attachment.

Excess moisture. Depending on how much moisture is released when grating the fresh yellow squash, if your fresh squash seems particularly wet, removing some of the moisture might be a good idea, though you don't need to get it bone dry. It is necessary to drain and squeeze dry the yellow squash if you use frozen grated squash.

Don't overmix. When combining the wet and dry ingredients mix only until just combined. Overmixing can lead to dry bread.

Fold the squash into the batter. Gently fold the squash into the batter until evenly distributed.  

Check for doneness. The baking time will vary depending on the recipe and your oven, but generally, yellow squash bread takes 40-60 minutes in a loaf pan, and 60-75 minutes in a tube or bundt pan. Check for doneness by inserting a toothpick or knife into the center. If it comes out with minimal crumbs, the bread is ready.

Storage and serving. Store the yellow squash bread in an airtight container at room temperature for up to 3 days or in the refrigerator for longer.

WHAT YOU NEED TO PREPARE LEMON BLUEBERRY SQUASH BREAD

Bread Ingredients:

Sugar
Butter, softened
Vanilla bean paste or vanilla extract
Whole eggs
Sour cream
Yellow squash, seeded and shredded (yellow or zucchini), patted or squeezed dry
Lemon
Flour (I used White Lily Bread Flour)
Baking powder
Baking soda
Blueberries (can use frozen, but do not thaw out)

Glaze Ingredients:
Powdered sugar
Half and half
Vanilla paste
Lemon

HOW TO PREPARE LEMON BLUEBERRY SQUASH BREAD

Bread Directions:

Preheat oven to 350 degrees F.  Grease and flour a tube pan or bundt pan; set aside.

In a bowl, whisk together flour, baking powder, and soda;  set aside.

In the bowl of an electric mixer, using the paddle attachment, cream together the sugar, butter, and vanilla paste until smooth and creamy, 3 to 4 minutes.

Add eggs one at a time, mixing thoroughly after each addition.  Add sour cream, lemon juice and zest,  and squash.  Mix until creamy smooth.

Remove the paddle attachment.   By hand, fold in flour mixture.  Mix until all ingredients are incorporated.  Some flour specks may show.  Do not overmix.  Gently fold the blueberries, being sure not to break or smash them.  

Spoon batter into the prepared pan.  Smooth batter evenly in the pan.  The batter will be thick.

Bake for 70 to 75 minutes, or until the bread is golden brown and the center is done. Some ovens cook differently.  My oven always takes longer to cook than the recipes state. So check the bread after 60 minutes to see if done.

Remove the bread from the oven and place it on a cooling rack.  When completely cooled, place bread on a serving platter and spoon glaze over the cake.

Glaze Directions:  

In a small bowl, cream together powdered sugar, half-and-half, vanilla paste, and lemon juice and zest until smooth and creamy.

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