Super moist Lemon Yellow Squash Bread is made with fresh lemon juice and zest and healthy yellow squash from your garden! The perfect way to sneak veggies into dessert!
- 1 1/3 cups granulated sugar
- 1/2 cup vegetable oil
- 2 eggs
- 1/2 cup buttermilk
- 2 tablespoons lemon juice
- zest from one lemon
- 2 cups all purpose flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 cup yellow squash, grated
- 1 cup powdered sugar
- 1 tablespoon lemon juice
- 1 tablespoon milk
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Grease and flour a 9x5" bread pan. Preheat your oven to 350 degrees F.
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In a large mixing bowl using a hand mixer, beat the eggs. Add oil and sugar and mix until well blended.
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Add buttermilk, lemon juice, and lemon zest to the mixture and blend well.
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Add the flour, salt, and baking powder all at once. Blend on low speed just until everything is incorporated and most of the lumps are gone.
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Add the grated yellow squash and fold in using a spoon.
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Pour the batter into your prepared bread pan and bake for 40-45 minutes, until the top is golden brown.
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Allow the bread to cool for at least 30 minutes in the pans. Then slide a knife or spatula around the edges to loosen and turn out onto a cutting board. Allow to cool completely.
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Before serving, make the glaze by mixing the powdered sugar, lemon juice, and milk together. Drizzle over the top of the bread. Glaze will harden up in time.
If you don't have buttermilk, you can make some. Just pour a cup of milk into a liquid measuring cup and then add a splash of lemon juice or vinegar. Let it sit for about ten minutes.
Make sure to read the post for more helpful tips that will ensure success with this bread!