Best 3 Lemony Summer Squash Bread Recipes

**Lemony Summer Squash Bread: A Delightful Treat with Endless Variations**

Indulge in the delightful flavors of summer with our tantalizing Lemony Summer Squash Bread. This unique bread combines the refreshing taste of lemon with the delicate sweetness of summer squash, resulting in a moist and flavorful loaf that will brighten your taste buds. With a hint of tang from lemon zest and a burst of freshness from chopped summer squash, this bread is a perfect balance of sweet and savory.

In this article, we present a collection of enticing recipes that showcase the versatility of Lemony Summer Squash Bread. From the classic Lemon Zucchini Bread, featuring the goodness of zucchini and lemon, to the innovative Lemon Poppy Seed Summer Squash Bread, which adds a delightful crunch with poppy seeds, each recipe offers a unique twist on this summer favorite.

Whether you prefer a simple and straightforward recipe or one that incorporates additional ingredients like blueberries or nuts, we have something for everyone. Discover the Lemon Blueberry Summer Squash Bread, where sweet blueberries burst with flavor in every bite, or the Lemon Zucchini Walnut Bread, where crunchy walnuts add a satisfying texture.

With detailed instructions and helpful tips, our recipes ensure that even novice bakers can create a perfect loaf of Lemony Summer Squash Bread. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

LEMON POPPY SEED SUMMER SQUASH BREAD RECIPE

Lemon Poppy Seed Summer Squash Bread Recipe image

Summer Squash Bread is the best way to use up all those giant yellow squash in the garden!

Provided by The Wanderlust Kitchen

Categories Breads

Time 1h15m

Number Of Ingredients 12

Ingredients

1 cup melted unsalted butter
2 cups granulated sugar
Juice and zest of 2 small lemons
1 teaspoon almond flavor
1/2 teaspoon vanilla extract
3 large eggs
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
3 cups all-purpose flour
2 cups grated summer squash
1 tablespoon poppy seeds

Steps:

Preheat the oven to 325 degrees Fahrenheit. Grease or line two loaf pans; set aside.
Place the melted butter, sugar, lemon juice and zest, almond flavor and vanilla extract in a large mixing bowl. Cream together until fluffy and light in color, about 1 to 2 minutes.
Add the eggs one at a time, allowing each egg to fully incorporate into the mixture before adding another.
Evenly sprinkle the salt, baking soda, and baking powder over the top of the mixture. Mix well.
Working in batches, add the flour a 1/2 cup at a time; mix in entirely between additions. Fold in the squash and poppy seeds. Divide the batter between the prepared loaf pans. Bake for 1 hour, until a toothpick inserted into the middle of the loaf comes out clean.

Nutrition Facts : ServingSize 1 serving, Calories 268 kcal, Carbohydrate 39 g, Protein 3 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 54 mg, Sodium 215 mg, Fiber 1 g, Sugar 23 g, TransFat 1 g, UnsaturatedFat 4 g

LEMONY SUMMER SQUASH BREAD

Lemony Summer Squash Bread image

Yum! This quick bread tastes just like lemon. No one would ever guess that it's made from a yellow squash. In fact, the yellow ribbons inside could easily be mistaken for zest. The squash gives the bread a moist texture and it bakes to a lovely golden brown. Try with a little lemon icing drizzle for a delicious dessert. A...

Provided by Susan Williams

Categories Sweet Breads

Time 1h25m

Number Of Ingredients 10

Ingredients

1 c butter, melted
2 c sugar
1/4 c lemon juice, fresh
2 tsp lemon zest, grated
3 eggs
3 c all-purpose flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
2 1/2 c summer squash, grated

Steps:

1. Preheat oven to 350 degrees. Prepare two loaf pans with non-stick spray. In a bowl, combine the dry ingredients.
2. Combine sugar, lemon juice, and lemon zest in a large mixing bowl. If you use medium to large lemons, two will do.
3. Add melted butter, and mix well. Add eggs one at a time, beating well until batter is light and fluffy.
4. Then slowly add dry ingredients to wet ingredients, barely combining into a batter.
5. Drain liquid from the grated squash, but do not squeeze dry.
6. Add to batter; do not over mix.
7. Divide batter between two prepared loaf pans.
8. Bake for one hour, until toothpick inserted comes out clean.

LEMON SUMMER SQUASH BREAD

Lemon Summer Squash Bread image

There is no reason you couldn't substitute zucchini in this recipe; would be pretty with the green zucchini and yellow lemon zest!

Provided by Creative Culinary

Categories Breads

Time 1h15m

Number Of Ingredients 18

Ingredients

1 cup melted butter
2 cups sugar
1/4 cup lemon juice
2 tsp lemon zest
1 tsp vanilla
3 eggs
3 cups flour
1 tsp salt
1/2 tsp baking powder
1 tsp baking soda
2 cups grated summer squash
1 Tbsp melted butter
1/2 cup powdered sugar
1 Tbsp lemon juice
1 tsp lemon zest
1 lemon (halved lengthwise, thinly sliced, seeds removed)
1/2 teaspoon sugar
1 Tbsp olive oil

Steps:

Preheat oven to 325 degrees.
Grease and flour 2 regular loaf pans or 4 mini pans.
Mix butter, sugar, lemon juice, lemon zest and vanilla until well blended.
Add eggs one at a time and once all are incorporated beat for 2-3 minutes until light and fluffy.
Sift flour, salt, baking powder and baking soda. Add dry ingredients to wet mixture and mix thoroughly.
Add squash and stir just to blend.
Pour into prepared pans and bake at 325 degrees for 45 minutes for small loaf pans or 1 hour for regular size loaf pans.
Allow the pan to cool; remove the bread and place top down on a serving plate (makes for a nice presentation for the glaze and lemons).
Make the Roasted Lemons
Cook lemon slices in a medium saucepan of boiling water 2 minutes to remove bitterness. Drain and pat dry.
Gently toss lemon slices with sugar, and 1 Tbsp. oil in a medium bowl. Spread out on a parchment-lined baking sheet and bake until lemons are no longer wet and only slightly colored, 15-20 minutes. Let cool.
Make the Glaze
Combine the melted butter and powdered sugar and stir until smooth; add the lemon juice and lemon zest and stir to combine.
Add water or milk if necessary to get the right consistency.
Pour the glaze over the top; covering it completely and letting excess dribble down the sides.
Arranged sweet, roasted lemons on top.
Serve warm or at room temperature.

Nutrition Facts : ServingSize 1 8, Calories 266 kcal, Carbohydrate 39 g, Protein 3 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 54 mg, Sodium 281 mg, Fiber 1 g, Sugar 24 g, UnsaturatedFat 4 g

Tips:

Grate the zucchini with a box grater or food processor fitted with the grating blade. This will help to release the zucchini's moisture and make it easier to mix into the batter.
Be sure to squeeze out any excess moisture from the grated zucchini before adding it to the batter. This will help to prevent the bread from becoming too wet.
Use fresh lemon zest for the best flavor. Zest the lemons just before using to get the most flavorful zest.
Don't overmix the batter. Overmixing can make the bread tough.
Bake the bread until a toothpick inserted into the center comes out clean. This will ensure that the bread is cooked through.
Let the bread cool completely before slicing and serving. This will help to keep the bread from crumbling.

Conclusion:

Lemony Summer Squash Bread is a delicious and easy-to-make bread that is perfect for summer. It is moist, flavorful, and has a beautiful golden brown crust. This bread is a great way to use up fresh zucchini and lemons. It is also a great bread to serve at picnics, potlucks, and brunches.