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Lemon Summer Squash Bread

Lemon Summer Squash Bread: A Zesty Summer Delight

Lemon Summer Squash Bread is a delightful twist on zucchini bread, capturing refreshing lemon notes and moist texture, perfect for summer.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 10 slices
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 1/2 cup Melted Butter Substitute with coconut oil for dairy-free option.
  • 1 cup Sugar Brown sugar can be used for deeper flavor.
  • 1/4 cup Lemon Juice Always opt for fresh juice for the best taste.
  • 1 tablespoon Lemon Zest Organic lemons are recommended.
  • 1 teaspoon Vanilla Extract
  • 2 large Eggs Binds ingredients together.
  • 2 cups All-Purpose Flour Gluten-free flour blends can be used.
  • 1/2 teaspoon Salt Enhances flavor.
  • 1 teaspoon Baking Powder Acts as a leavening agent.
  • 1/2 teaspoon Baking Soda Works with lemon juice for even rising.
  • 1 cup Grated Summer Squash Zucchini can be swapped if desired.
For the Glaze
  • 1/4 cup Melted Butter
  • 1 cup Powdered Sugar
  • 2 tablespoons Lemon Juice
  • 1 tablespoon Lemon Zest
For the Sweet Roasted Lemon Garnish
  • 1 whole Lemon (halved and thinly sliced) Enhances visual appeal.
  • 2 tablespoons Sugar Helps caramelize the lemon slices.
  • 1 tablespoon Olive Oil

Equipment

  • Mixing bowls
  • Loaf pans
  • Whisk or hand mixer

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 325°F (160°C). Grease two regular loaf pans or four mini pans with butter and dust with flour.
  2. In a mixing bowl, combine melted butter, sugar, lemon juice, lemon zest, and vanilla extract. Blend until well combined and light in color.
  3. Add the large eggs one at a time, beating well after each addition until the batter is creamy and airy.
  4. Sift together all-purpose flour, salt, baking powder, and baking soda. Ensure even distribution of the leavening agents.
  5. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
  6. Gently fold in the grated summer squash until evenly distributed.
  7. Pour the prepared batter into the greased loaf pans, filling them about two-thirds full. Bake for mini loaves for 45 minutes or regular loaves for 1 hour.
  8. Let the loaves cool in the pans for about 10 minutes. Then transfer them to a serving plate, placing them top side down.
  9. Prepare the glaze by whisking together melted butter, powdered sugar, lemon juice, and zest until smooth.
  10. Once cooled, pour the glaze generously over the top and garnish with the sweet roasted lemon.
  11. Slice and serve the Lemon Summer Squash Bread, perfect for gatherings or afternoon tea.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 35mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 5mgCalcium: 15mgIron: 0.5mg

Notes

Ensure ingredients like eggs and butter are at room temperature for the best results. Overmixing can affect the texture, so be gentle when combining wet and dry ingredients.

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