Right now, the summer squash and zucchinis are plentiful.  I used them to make the following recipes over the weekend – Summer Squash Bread with Lemon Icing, Zucchini Muffins, and Chocolate Chip Zucchini Bread.

Summer Squash Bread with a Lemon Icing

1 cup unsalted butter, plus 1 tablespoon

2 1/4 cups sugar

1 lemon – zest and juice, plus 2 additional teaspoons of juice

3 eggs

3 cups all-purpose flour

1 tsp salt

1 tsp baking soda

1 tsp baking powder

1 large yellow summer squash

1/2 cup powdered sugar

milk, as needed

Preheat oven to 350 degrees.  Coat two loaf pans with cooking spray (or line with aluminum foil and spray the foil).

In a small pan, melt the butter then set aside.   In a large mixing bowl, combine the sugar, zest of one lemon and juice of one lemon.

Sugar, lemon zest and juice

Add the melted butter and stir to combine.  Then add eggs, one at a time, and mix until the batter is light and fluffy.

Melted butter, lemon, sugar and eggs mixture

In a separate bowl, combine the flour, salt, baking soda and baking powder.  Add the dry ingredients to the egg mixture and stir to incorporate.  Then add the grated summer squash and mix until just combined.

Batter ready for the loaf pans

Divide the batter between the two loaf pans and use a spatula to smooth the tops.  Bake for one hour.

Place on a wire rack and let it cool in the pan.  To make the icing:Melt 1 tbsp of butter in a small pan.  Remove from heat and add the remaining 2 tsp of lemon juice and powdered sugar.  Whisk to combine. Add a little bit of milk as needed to thin out the icing. Gently remove the bread from the pan (use a butter knife gently along the edges to help the bread slide out of the pan if you’re having trouble).  I placed mine in a dish, upside down, then drizzled the icing on top.  For the first loaf, pictured at the top of this recipe, I only drizzled the icing on half of the loaf, but in the second loaf I made, the icing covered the entire bread.  Whatever your preference is works fine. 

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