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Lemon and Yellow Squash Quick Bread

This recipe is from The Spruce Eats


Units Scale

For 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)

For Lemon Glaze:

  • 1 to 2 tablespoons milk
  • 1 teaspoon corn syrup (light)
  • 1 1/4 cups sugar (powdered)
  • 1 tablespoon lemon juice


  1. Heat oven to 350° and thoroughly coat two 8 x 4-inch loaf pans with cooking spray. (Treat yourself to some new ones like these stoneware ones.)
  2. Place the yellow squash in a colander over a sink to drain any liquid.
  3. Mix 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. This should take 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 only until it’s well combined.
  7. Add the drained squash to the batter, making sure to mix it thoroughly until well combined.
  8. Divide batter between prepared pans.
  9. Bake for 55 to 60 minutes or until a toothpick comes out clean (begin checking at about 45 minutes). While quick loaves of bread are baking, make the lemon glaze.
  10. In a small saucepan, heat 1 tablespoon of milk and the corn syrup until the mixture is almost simmering.
  11. 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.
  12. When quick bread has finished baking, remove from oven and place on a wire rack. Do not unmold yet.
  13. Immediately brush on the lemon glaze and let the loaves cool for 10 minutes.
  14. 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.
  • Author: The Spruce Eats