|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 12g||16%|
|Saturated Fat 7g||35%|
|Total Carbohydrate 44g||16%|
|Dietary Fiber 1g||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.|
Nowadays, yellow summer squash is available year-round, but for those who grow their own, bookmark this easy recipe for times when the garden is overflowing with this versatile vegetable. Adapted from a recipe by Heather Christo, our easy quick bread gets its bright flavor from the lemon in the batter and the glaze, and it's not greasy as some quick bread can be because butter is used instead of oil.
This is a perfect edible gift and a beautiful treat for breakfast, tea time, or coffee break. Wrap it in parchment paper and place in a cake tin or container with lid for a whole week of moist deliciousness.
- Quick Bread Batter:
- 2 1/4 cups sugar
- 1/4 cup lemon juice
- 2 teaspoons lemon zest
- 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 (powdered)
- 1 tablespoon lemon juice
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.
Make the Quick Bread
Gather the ingredients.
Heat oven to 350 F and thoroughly coat two 8 x 4-inch loaf pans with cooking spray.
Place the yellow squash in a colander over a sink to drain any liquid.
In a medium bowl, mix together the sugar, lemon juice, lemon zest, and melted butter until well combined.
Beat in the eggs, one at a time, until the batter is light and fluffy, about 2 to 3 minutes.
In a separate medium bowl, whisk together the flour, salt, baking soda, and baking powder.
Add these dry ingredients to the batter and mix only until it's well combined.
Add the drained squash to the quick bread batter mixing thoroughly until well combined.
Divide batter between prepared pans.
Bake for 55 to 60 minutes or until a toothpick comes out clean (begin checking at 45 minutes). While quick loaves of bread are baking, make the lemon glaze.
Make the Lemon Glaze
Gather the ingredients.
In a small saucepan, heat 1 tablespoon of milk and the corn syrup until the mixture is almost simmering.
Whisk in powdered sugar and lemon juice until smooth. If it seems too thick, add 1 teaspoon of milk at a time until it looks more fluid but still thick. Set aside until needed.
When quick bread has finished baking, remove from oven and place on a wire rack. Do not unmold yet.
Immediately brush on the lemon glaze and let the loaves cool for 10 minutes.
Run a knife around the edges of the quick bread and carefully remove from the pan. Let cool completely on top of the wire rack.