It’s been a hard season for gardening in our little area here in Virginia. However…my friend Joyce just so happened to have had an abundance of summer squash that miraculously survived in her garden. Thankfully, she brought over and shared with me her plentiful bounty of squash – what a wonderful friend!

This bread is incredibly moist and delicious – especially with the lemon glaze over the top. It’s definitely “a keeper” and something that I will be making again (and again!) in the future. Who knew that a squash bread could be so tantalizing and delicious! 😋

Lemon Summer Squash Bread

Ingredients

For the bread…

1 1/3 cups granulated sugar

1/2 cup vegetable oil

2 eggs, well beaten

1/2 cup buttermilk

2 tablespoons lemon juice

Lemon Zest (one lemon)

2 cups all-purpose flour

1/2 teaspoon salt

2 teaspoons baking powder

1 cup summer squash, grated

For the Lemon Glaze…

1 cup confectioners sugar

1 tablespoon lemon juice

1 tablespoon milk

Directions

Grease and flour (or use parchment paper) a 9×5″ loaf pan.

Preheat your oven to 350 degrees.

In a medium mixing bowl add the beaten eggs, vegetable oil and sugar and mix until well blended.

Add the buttermilk, lemon juice and lemon zest to the mixture and blend well.

In a separate medium bowl, add the flour, salt, and baking powder and whisk.

Add the flour mixture to the wet ingredients.

Mix well – make sure all of the lumps are gone in the batter (you don’t want lumpy batter!)

Add the grated squash into the batter and fold gently.

Pour the batter into the prepared loaf pan and bake for 45-55 minutes until the top is a golden brown.

Remove from the oven.

Allow the bread to cool for at least 30 minutes in the pan before removing.

Cool the bread completely before adding the lemon glaze.

Directions for the Lemon Glaze

In a small mixing bowl, mix together the confectioners sugar, lemon juice and milk.

Drizzle over the top of the bread. Enjoy!

(For the drizzle…I personally use an icing piping bag. It’s much easier and comes out more uniform)