Lemon and Yellow Squash Quick Bread
A tasty and easy lemon and yellow squash quick bread serves as an ideal coffee cake, breakfast item, or family dessert.
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Instructions
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Preheat the oven to 350 F and coat two 8x4-inch loaf pans with cooking spray.
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Drain excess liquid from the yellow squash in a colander.
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In a medium bowl, combine sugar, lemon zest, lemon juice, and melted butter.
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Beat in eggs, one at a time, until the batter is light and fluffy (2-3 minutes).
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In a separate bowl, whisk together flour, salt, baking soda, and baking powder; add these dry ingredients to the batter and mix until just combined.
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Fold the drained squash into the batter until thoroughly combined.
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Divide the batter evenly between the prepared pans.
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Bake for 55 to 60 minutes, or until a toothpick inserted comes out clean (begin checking at 45 minutes).
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While the bread bakes, prepare the glaze: heat 1 tablespoon of milk and corn syrup in a small saucepan until almost simmering.
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Whisk in confectioners' sugar and lemon juice until smooth; add extra milk, 1 teaspoon at a time, if the glaze is too thick. Set aside.
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Remove the baked quick bread from the oven and place it on a wire rack without unmolding.
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Immediately brush the warm loaves with the lemon glaze, then cool for 10 minutes.
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Run a knife around the edges of the bread, carefully remove from pans, and cool completely on the wire rack before serving.