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
- 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.)
- Place the yellow squash in a colander over a sink to drain any liquid.
- Mix 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. This should take 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 batter, making sure to mix it 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 about 45 minutes). While quick loaves of bread are baking, make the lemon glaze.
- 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.