We have reached that special time in our CSA where we have received a ton of summer squash and I have to start getting creative. I personally love steamed squash and sometimes I add a touch of mayonnaise. I realize I just grossed out a few of you, but my Dad always loved it this way and I do, too. Marc is less fond of this vegetable and has not had one complaint about our CSA vegetables, but I am trying to avoid this by using our share in unique ways.
There are many recipes for zucchini bread out there, but since both zucchini and summer squash are similar, I wanted to see if I could use them interchangeably in a recipe. You can! I am completely smitten with this moist olive oil bread with lemon crunch glaze. It isn’t the most photogenic, but it makes up in for it in taste. Instead of pretty green flecks, you get a pop of yellow flecks from the summer squash.
It’s tender, slightly spiced and surrounded by a magical lemon sugar glaze. As I brushed the sugary glaze over the warm bread I started to worry that there was too much sugar going on and that I would find it too sweet, but the balance of sweet, spice and tart lemon is perfect.