Right now, the summer squash and zucchinis are plentiful. Â 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 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. Â 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. Â In a large mixing bowl, combine the sugar, zest of one lemon and juice of one lemon.
Add the melted butter and stir to combine. Â Then add eggs, one at a time, and mix until the batter is light and fluffy.
In a separate bowl, combine the flour, salt, baking soda and baking powder. Â Add the dry ingredients to the egg mixture and stir to incorporate. Â Then add the grated summer squash and mix until just combined.
Divide the batter between the two loaf pans and use a spatula to smooth the tops. Â Bake for one hour.
Place on a wire rack and let it cool in the pan. Â To make the icing:Melt 1 tbsp of butter in a small pan. Â Remove from heat and add the remaining 2 tsp of lemon juice and powdered sugar. Â Whisk to combine. Add a little bit of milk as needed to thin out the icing.Â 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). Â I placed mine in a dish, upside down, then drizzled the icing on top. Â 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. Â Whatever your preference is works fine.