So I went over to pick a few zucchini and they said I could help myself to summer squash as well. Of course I obliged. I have had my eye on some yellow squash and lemon bread for a while now. We are big zucchini bread fans, but I usually stick to the warmer flavors with plenty of cinnamon and a grate or two of nutmeg. So the idea of using lemon instead was intriguing. The flecks of yellow squash flesh would be a perfect compliment.
I ended up tweaking the recipe a bit, adding some blueberries and turning it into muffins. That way I could share some of fruit of the harvest back. We also dropped a few off to my mother-in-law and still had plenty for the freezer. Jax loves to wake up, pick a muffin from freezer and warm it up to have for breakfast. We usually have a couple of flavors to choose from at a time. Most of them have been sourdough lately, but these were a fun addition. There is just something about blueberry muffins. And of course I love the lemon-blueberry combination. It was a fun way to use the yellow squash too.
The statue of liberty welcome the tired and the poor, your huddled masses yearning to breath free. I welcome the zucchini and summer squash, your unwanted produce yearning to be made into something delicious. I guess we all have our calling! ;-)
What are your favorite things to do when the zucchini and summer squash are going crazy?
Sunshine and Summertime Muffins
makes 24 muffins
1 1/2 cups sugar
1/2 cup vegetable oil
1 tsp vanilla extract
1 cup sour cream
2 cups shredded yellow squash, lightly squeezed to drain excess moisture
2 T lemon juice
1 1/2 cups all-purpose flour
1 cup white whole wheat flour (you can use all-purpose if you prefer)
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup blueberries + and additional 2-3 T flour
1 1/2 cups powdered sugar
1/2 tsp vanilla bean paste (extract would be fine, I just love the flecks!)
3 T lemon juice
- Preheat oven to 350 F and enough muffin tins for 24 muffins.
- In a small bowl, mix together flour, salt, baking powder, and baking soda and set aside.
- In a large bowl, mix together sugar, oil, vanilla and eggs until smooth. Stir in sour cream and squash. Fold in flour mixture until just combined.
- Toss blueberries in additional flour and fold into the batter.
- Scoop into prepared muffin tins. (I love using my large cookie scoop for this, it is just the right size and keeps things clean.)
- Bake for about 25 minutes or until edges are golden brown and the tops spring back when lightly touched.
- Remove from pans and cool on a wire rack.
- To make glaze, mix together the powdered sugar, vanilla and lemon juice. I a quick pass on the glaze while the muffins are still hot, using about half of the glaze, and let it soak in a bit. Then a go back with the second half of the glaze once the muffins are cooled. The second round of glaze stays on top and forms a nice shell on top of the muffin.