Put your garden’s summer squash to good use or grab some from your local farmers market to make this delicious Lemon Zucchini Bread! This is one of the recipes the campers used on the farm this summer and it is bursting with delicious summer flavors!

 Prep Time: 20 minutes Cook Time 40 minutes

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Ingredients

For the Lemon Yellow Squash Bread: 

  • 1 1/3 cups granulated sugar
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1/2 cup buttermilk
  • 2 tablespoons lemon juice
  • zest from one lemon
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 tablespoons baking powder
  • 1 cup yellow squash, grated

For the Lemon Glaze 

  • 1 cup powdered sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon milk

Instructions

  1. Grease and flour a 9×5″ bread pan. Preheat your oven to 350 degrees F.
  2. In a large mixing bowl using a hand mixer, beat the eggs. Add the 1/2 cup of oil and 1 1/3 cups of sugar and mix until well blended.
  3. Add 1/2 cup of buttermilk, 2 tablespoons of lemon juice, and lemon zest to the mixture and blend well.
  4. Add the 2 cups of flour, 1/2 teaspoons of salt, and 2 teaspoons of baking powder all at once. Beln on low speed just until everything is insorporated and most of the lumps are gone.
  5. add the one cup of grated yellow squash and fold in using a spoon.
  6. Pour the batter into your prepared bread pan and bake for 45-50 minutes, until the top is golden brown.
  7. Allow the bread to cool for at least 30 minutes in the pans. Then slide the knife or spatula around the edges to loosen and turn out into a cutting board. Allow to cool completely.
  8. Before serving, make the glaze by mixing the powdered sugar, lemon juice and milk together. Drizzle over the top of the bread. Glaze will harden up in time.