Have extra summer squash lurking in your garden? Here’s a fun, summery way to enjoy this plentiful veggie! This recipe works for zucchini, too.
Ingredients (Makes 1 Bundt cake or 2 loaves)
1 1/2 cups grated yellow summer squash, such as patty pan squash (cut the peel off before grating if the peel is tough)
1 teaspoon lemon extract
1 cup applesauce
1/2 cup vegetable oil
1 cup sugar
1 large package instant lemon pudding
3 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
For the icing:
2 – 3 cups powdered sugar
juice from 1/2 lemon
2 drops yellow food coloring
Step 1) Grease a Bundt pan (or two bread pans) very well.
Step 2) Combine grated summer squash, lemon extract, applesauce, oil, and eggs. Stir until well combined.
Step 3) Add sugar and pudding mix; stir well.
Step 4) Add dry ingredients, a little at a time, until well incorporated.
Step 5) Transfer batter to pan(s). Bake in a preheated 350 degree oven for 50 – 55 minutes. Cake is done when a toothpick inserted near the center comes out clean.
Step 6) Allow to cool in pan(s) for 15 minutes. Run a butter knife around the edge of the pan to loosen, then carefully transfer the cake to a serving plate.
Step 7) In a small bowl, combine 2 cups powdered sugar, juice from 1/2 lemon, and 2 drops of yellow food coloring. Stir well. If icing is too thin, add a bit more powdered sugar.
Step 8) Drizzle icing all over cake. If desired, garnish with slivers of lemon peel. Serve with coffee or tea and enjoy with a friend!