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Lemon Yellow Squash Bread

Zesty Lemon Yellow Squash Bread for a Moist Veggie Treat

Discover a delightful Lemon Yellow Squash Bread that combines sweet and zesty flavors with hidden veggies for a moist and satisfying treat.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 30 minutes
Total Time 1 hour 35 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Granulated Sugar Feel free to reduce the amount to suit your taste.
  • 1/2 cup Vegetable Oil Can be substituted with melted coconut oil or applesauce.
  • 2 Eggs For a vegan version, use 2 tablespoons of chia seeds mixed with water.
  • 1/2 cup Buttermilk Substitute with regular milk mixed with a splash of lemon juice if needed.
  • 1/4 cup Lemon Juice Can be swapped with orange juice for a twist.
  • 1 tablespoon Lemon Zest Adjust to your liking for a stronger flavor.
  • 1.5 cups All-Purpose Flour Consider using whole wheat flour for added nutrition.
  • 1 teaspoon Salt A small ingredient that balances sweetness.
  • 2 teaspoons Baking Powder Ensure it's fresh for the best results.
  • 1 cup Yellow Squash (grated) Zucchini can be used as a substitute.
For the Glaze (optional)
  • 1 cup Powdered Sugar Adjust sweetness to your preference.
  • 2 tablespoons Milk Any milk or milk alternative works.

Equipment

  • oven
  • 9x5-inch bread pan
  • mixing bowl
  • Whisk
  • spatula
  • Wire rack

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch bread pan.
  2. In a large mixing bowl, crack the eggs and beat them until frothy. Add vegetable oil and granulated sugar, whisk until smooth.
  3. Stir in buttermilk, lemon juice, and lemon zest until well combined.
  4. In a separate bowl, whisk together all-purpose flour, salt, and baking powder. Gradually add this to the wet ingredients, mixing gently.
  5. Fold in grated yellow squash carefully to retain air in the batter.
  6. Pour the batter into the prepared pan and bake for 45-50 minutes.
  7. Let the bread cool in the pan for at least 30 minutes, then release it onto a wire rack.
  8. For the glaze, mix powdered sugar, lemon juice, and milk until smooth, then drizzle over the cooled bread.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 30gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 12gVitamin A: 200IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Use fresh ingredients for the best results. Grate squash finely and avoid over-mixing for a light texture.

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