Lemon Summer Squash Bread

Don’t let the name of this delightful, citrus-ey bread fool you.  Lemon Summer Squash Bread is a quick bread for all seasons.   

I first made this bread last summer when my garden was overflowing with yellow squash.  The loaf pictured here is made with zucchini.  Both varieties of squash are completely interchangeable in recipes, so don’t feel like you have to use one over the other just because of the name of this one.  (However, I did find that the yellow squash version was a bit more moist than the zucchini–but just a bit.)

Lemon Summer Squash Bread (a la Lemon Zucchini Bread) has a cake-like texture that holds up well when picked up and eaten.  That said, just tonight, my husband put a slice on a plate and plopped a scoop of ice cream over it, eating it with a fork.

Either way, you will fall in love with the sweet zing the lemon glaze gives this bread, a treat you’ll enjoy any time of the year!

Lemon Summer Squash Bread

Ingredients

  • 1 cup melted butter
  • 2 1/4 cups sugar
  • 1/4 cup plus 2 Tb lemon juice
  • 2 tsp lemon zest
  • 3 eggs
  • 3 cups flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 1/2 cups grated summer squash (or zucchini)
  • 1/2 cup powdered sugar
  • 3 tsp lemon juice

Instructions

  1. Preheat oven to 350 degrees. Spray and flour two loaf pans.
  2. Combine sugar, lemon juice and zest in a mixing bowl. Add the melted butter and combine.
  3. Add eggs one at a time and beat until the batter is light and fluffy.
  4. Combine dry ingredients in separate bowl, then stir lightly into batter.
  5. Add grated squash and mix until just combined.
  6. Divide the batter between two pans. Smooth tops with a spatula.
  7. Bake at 350 degrees for 50 - 60 minutes.
  8. Remove from pans. Cool.
  9. Make glaze with powdered sugar and lemon juice. (Can add 1 Tb. butter, if desired.) Add water to thin if necessary. Glaze tops of bread.

3 Responses to Lemon Summer Squash Bread

  • Because I am diabetic, I have to ask if the entire 2 1/4 C is really necessary. I love lemon bread and cake that is on the tart side and I surely should not eat much sugar.

    Thank you

    • I’m sure we all have too much sugar in our diets, but I have no idea what effect cutting back on this recipe would be. But it’s delightfully lemon-ey without too much tartness.

  • Dear Pam, Thanks for the reply. I love tart. My idea of lemonade is to take organically grown lemons, peel them, juice them, and place the peels in the juice in water, let it soak and drink that. LOL

    One of my hobbies has been to read old cookbooks and one thing that is interesting to trace is the use of sugar from its original parsimonious use to present day use which is extravagant in comparison. I’ve traced recipes for certain items through a few centuries worth of recipes and have been fascinated.

    I guess I will have to do that with lemon bread and see what I can find.

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About Me

I’m a wife to one, mom to four, grandmother to eight. . . and a romance novel writer! After publishing 14 western historical romances with traditional publishers, I self-published a contemporary romance before embarking on my new 1920s historical romantic suspense series, The Secret Six. Please do visit my website, www.pamcrooks.com, to learn more about my books, all available on Amazon as well as most other online booksellers.

(Read more on the About Me page.)

 

 

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