Description
Moist lemon summer squash bread with fresh citrus flavor and a sweet honey lemon glaze.
Ingredients
Scale
- 1 cup summer squash, grated and squeezed dry
- 1/2 cup butter, softened
- 1 cup sugar
- 2 large eggs
- 1/2 cup Greek yogurt
- 1/2 cup milk
- 1 lemon, zested and juiced
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup candied lemon peel (optional)
- 1 tablespoon lemon juice
- 1 tablespoon honey
- 1/2 cup powdered sugar
Instructions
- Preheat oven to 350°F and prepare a 9 x 5-inch loaf pan.
- Grate squash and squeeze out excess moisture.
- Cream butter and sugar until fluffy.
- Beat in eggs, yogurt, milk, lemon zest, and lemon juice.
- Mix in flour, baking powder, and salt.
- Fold in squash and candied lemon peel.
- Pour batter into loaf pan.
- Bake for 60 minutes or until a toothpick comes out clean.
- Cool completely on a wire rack.
- Whisk lemon juice and honey together.
- Whisk in powdered sugar to make glaze.
- Drizzle glaze over cooled bread and serve.
Notes
- Store in an airtight container in the refrigerator for up to 1 week.
- Bread flavor improves after resting overnight.
- Candied lemon peel is optional.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 164
- Sugar: 14
- Sodium: 85
- Fat: 6
- Saturated Fat: 4
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 1
- Protein: 3
- Cholesterol: 35