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Lemon Summer Squash Bread

Lemon Summer Squash Bread That Brightens Your Day

A delightful twist on classic zucchini bread, this Lemon Summer Squash Bread features the moistness of summer squash and tartness of lemon, perfect for snacking or dessert.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 1/2 cup Melted Butter Can use vegetable oil, but flavor may vary.
  • 1 cup Sugar Can reduce sugar to taste.
  • 1/4 cup Lemon Juice Optional to replace with lime juice for a different citrus flavor.
  • 2 tablespoons Lemon Zest Fresh zest preferred for maximum flavor.
  • 1 teaspoon Vanilla Extract Optional for a different flavor profile.
  • 2 large Eggs Use flax eggs for a vegan version.
  • 2 cups All-Purpose Flour Can substitute with gluten-free flour blends.
  • 1/2 teaspoon Salt
  • 1 teaspoon Baking Powder Reduce amounts for high altitude baking as needed.
  • 1/2 teaspoon Baking Soda Reduce amounts for high altitude baking as needed.
  • 1 cup Grated Summer Squash Do not peel squashes.
For the Glaze
  • 1 cup Powdered Sugar Can replace with honey or maple syrup for a natural sweetener.
  • 2 tablespoons Lemon Juice Essential for that lemony flavor in your Lemon Summer Squash Bread.
  • 2 tablespoons Melted Butter
For Optional Garnish
  • 1 tablespoon Olive Oil Any light oil can work.
  • 2 whole Lemons Perfect for roasting and decorating your bread.

Equipment

  • Mixing bowl
  • Loaf pans
  • Whisk
  • Measuring cups and spoons

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C) and grease or flour 2 regular or 4 mini loaf pans.
  2. In a large mixing bowl, whisk together the melted butter, sugar, lemon juice, lemon zest, and vanilla extract until well combined.
  3. Add the eggs, one at a time, to the mixture, beating well after each addition.
  4. In a separate bowl, sift together the all-purpose flour, salt, baking powder, and baking soda.
  5. Gradually blend the dry mix into the wet ingredients, stirring gently until just combined.
  6. Gently fold in the grated summer squash until it’s just incorporated into the batter.
  7. Pour the batter into your prepared loaf pans, filling each about two-thirds full. Bake for 45 minutes for mini pans, or 1 hour for standard pans.
  8. Allow the bread to cool in the pans for about 10-15 minutes.
  9. In a small bowl, mix the melted butter, powdered sugar, lemon juice, and zest until smooth and creamy.
  10. Once cooled, drizzle the lemony glaze generously over the top.

Nutrition

Serving: 1sliceCalories: 220kcalCarbohydrates: 32gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 180mgPotassium: 100mgFiber: 1gSugar: 12gVitamin A: 200IUVitamin C: 10mgCalcium: 20mgIron: 1mg

Notes

Ensure grated squash is well-drained before mixing to prevent dense bread. Allow the bread to cool completely before applying the glaze.

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