Lemon and Yellow Squash Quick Bread

Fresh Lemon Pound Cake
DebbiSmirnoff / Getty Images
  • Total: 80 mins
  • Prep: 20 mins
  • Cook: 60 mins
  • Yield: 2 quick breads (18 servings)
Nutritional Guidelines (per serving)
291 Calories
12g Fat
44g Carbs
3g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 2 quick breads (18 servings)
Amount per serving
Calories 291
% Daily Value*
Total Fat 12g 16%
Saturated Fat 7g 35%
Cholesterol 77mg 26%
Sodium 216mg 9%
Total Carbohydrate 44g 16%
Dietary Fiber 1g 3%
Protein 3g
Calcium 44mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Yellow summer squash is available year-round these days, but for those who grow their own, bookmark this easy recipe for times when the garden is overflowing with this versatile vegetable. We adapted this recipe from one by Heather Christo. This easy quick bread recipe gets its bright flavor from lemon both in the batter and in the glaze. It isn't greasy as some quick bread can be because butter is used instead of oil. This is a perfect edible gift that will last in its packaging for more than one day. 


  • Quick Bread Batter:
  • 2 1/4 cups sugar
  • 1/4 cup lemon juice
  • 2 teaspoons zest (lemon)
  • 8 ounces butter (melted)
  • 3 large eggs (room temperature)
  • 3 cups flour (all-purpose)
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 1/2 cups summer squash (yellow, shredded)
  • Lemon Glaze:
  • 1 to 2 tablespoons milk
  • 1 teaspoon corn syrup (light)
  • 1 1/4 cups sugar (confectioners')
  • 1 tablespoon lemon juice

Steps to Make It

Note: while there are multiple steps to this recipe, this dessert is broken down into workable categories to help you better plan for preparation and baking.

To Make the Quick Bread

  1. Gather the ingredients.

  2.  Heat oven to 350 F. Thoroughly coat two 8 x 4 inch loaf pans with cooking spray.

  3. In a medium bowl, mix together the sugar, lemon juice, lemon zest, and melted butter until well combined.

  4. Beat in the eggs, one at a time, until the batter is light and fluffy for about 2 to 3 minutes.

  5. In a separate medium bowl, whisk together the flour, salt, baking soda, and baking powder.

  6. Add these dry ingredients to the batter, and mix just until it's well combined. If the shredded yellow squash has given off any liquid, drain it, and add the drained squash to the quick bread batter. Mix thoroughly only until well combined.

  7. Divide batter between prepared pans.

  8. Bake for 55 to 60 minutes (begin checking at 45 minutes) or until a toothpick tests clean. While quick loaves of bread are baking, make the lemon glaze.

To Make the Lemon Glaze

  1. Gather the ingredients.

  2. Heat 1 tablespoon milk and corn syrup in a small saucepan until it's almost simmering.

  3. Whisk in confectioners' sugar and lemon juice until smooth. If it's too thick, add 1 teaspoon of milk at a time until desired consistency (it should be thick). Set aside until needed.

  4. When quick bread has finished baking, remove it from oven, and place it on a wire rack.

  5. Immediately brush on the lemon glaze. Let it cool for 10 minutes.

  6. Run a knife around the edges of the quick bread and carefully remove them from the pan, and let cool completely standing upright.