Summer Lemon Squash Bread
June 28, 2025 • 0 comments
This light and zesty summer squash and lemon quick bread is the perfect taste of summertime—moist, tender, and subtly sweet with a bright citrus kick. Shredded squash adds a delicate texture and keeps it perfectly moist, while fresh lemon zest and juice bring a refreshing flavor that’s ideal for warm days. Enjoy it as a breakfast treat, afternoon snack, or simple seasonal dessert.
Directions
- Ingredients:
1 cup melted butter
2 cups sugar
¼ cup lemon juice
2 teaspoons lemon zest
1 teaspoon vanilla
3 large eggs
3 cups flour
1 teaspoon salt
½ teaspoons baking powder
1 teaspoons baking soda
2 cups grated summer squash
For the Glaze
1 tablespoon melted butter
½ cup powdered sugar
1 tablespoon lemon juice
1 teaspoons lemon zest
Steps:
- Preheat oven to 325 degrees.
- Grease and flour 2 regular loaf pans.
- Mix butter, sugar, lemon juice, lemon zest and vanilla until well blended.
- Add eggs one at a time and beat for 2-3 minutes until light and fluffy.
- Sift flour, salt, baking powder and baking soda. Add dry ingredients to wet mixture and mix thoroughly.
- Add squash and stir just to blend.
- Pour into prepared pans and bake at 325 degrees for 45 minutes for small loaf pans or 1 hour for regular size loaf pans.
- Allow the pan to cool.
- Mix glaze and top when bread has cooled slightly.