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Easy Lemon Summer Squash Bread Recipe

Easy Lemon Summer Squash Bread

A moist quick bread made with finely grated yellow summer squash, fresh lemon juice, and lemon zest. Finish it with an optional lemon glaze for an extra-bright, sweet citrus topping.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 minute
Servings: 1 servings
Ingredients Method Notes

Ingredients
  

Bread
  • 1 1/2 cups All-purpose flour
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Baking soda
  • 1/2 teaspoon Fine salt
  • 2 eggs Large eggs
  • 3/4 cup Granulated sugar
  • 1/2 cup Neutral vegetable oil
  • 1 teaspoon Vanilla extract
  • 1 tablespoon Finely grated lemon zest
  • 2 tablespoons Fresh lemon juice
  • 1 1/2 cups Finely grated yellow summer squash, lightly drained
Optional Lemon Glaze
  • 1 cup Powdered sugar
  • 1 1/2 to 2 tablespoons Fresh lemon juice
  • 1 teaspoon Grated lemon zest

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Grease a 9 x 5-inch loaf pan and line the bottom with parchment if desired.
  2. Finely grate the yellow summer squash and measure 1 1/2 cups after grating. If it is especially wet, squeeze it lightly in a clean towel, keeping enough moisture to make the loaf tender.
  3. Whisk the flour, baking powder, baking soda, and fine salt together in a medium bowl.
  4. In a separate bowl, whisk the eggs, granulated sugar, vegetable oil, vanilla, lemon zest, and lemon juice until combined. Stir the grated summer squash into the wet mixture.
  5. Add the dry ingredients to the wet ingredients and stir just until no dry flour remains. Do not overmix the batter.
  6. Pour the batter into the prepared loaf pan and bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  7. Cool the loaf in the pan for about 10–15 minutes, then transfer it to a rack and cool completely.
  8. For the optional glaze, whisk the powdered sugar with 1 1/2 to 2 tablespoons fresh lemon juice and the optional lemon zest until smooth. Drizzle over the completely cooled loaf.

Notes

Measure the squash after grating and drain only excess liquid; over-squeezing can make the bread dry. Let the loaf cool completely before glazing, and slice after it has fully set for cleaner pieces.