LEMON BERRY SUMMER SQUASH BREAD

Breads and Pastries|Brunch|Vegetarian

Ingredients

2 ½ cups grated summer squash

1 cup butter, melted

2 teaspoon lemon zest

¼ cup lemon juice

1 teaspoon vanilla extract

1 teaspoon lemon extract

½ cup Hellmann’s Light Mayonnaise

2 eggs

2 cups sugar

½ cup cornmeal

2 ½ cups flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

½ cup blueberries

1 ½ cups raspberries

Instructions

Preheat oven to 350 degrees.

Place the summer squash, butter, zest, lemon juice, vanilla, lemon extract, and mayo in a large bowl and mix well. Add the eggs, one at a time, stirring each to fully incorporate. Add the sugar and stir to combine.

Combine the cornmeal, 2 ¼ cups of the flour, baking soda, baking powder, and salt in another bowl. Add the flour mixture to the squash mixture and stir until well combined. Gently coat the blueberries and raspberries in the remaining ¼ cup flour and fold into the batter.

Spray 2 loaf pans with non-stick spray and pour the batter into the pans. Bake for 45-50 minutes until a knife inserted in the center comes out clean. Let cool for 20 minutes before slicing. Devour!