Ingredients
2¼cupgranulated sugar
¼cuplemon juice
2tsplemon zest
8ozbutter,melted
3large eggs,room temperature
3cupall-purpose flour
1tspsalt
1tspbaking soda
1tspbaking powder
2½cupyellow squash
1tbspmilk
1tsplight corn syrup
1¼tsppowdered sugar
1tbsplemon juice
Preparation
Heat oven to 350 degrees F. Grease two 8×4-inch loaf pans with cooking spray.
Drain the yellow squash in a colander over the sink.
Thoroughly combine the sugar, lemon juice, lemon zest, and melted butter in a bowl.
Beat the eggs in one at a time and continue to beat for 2 to 3 minutes, until the texture is light and fluffy.
Take another bowl and whisk together the flour, salt, baking soda, and baking powder.
Mix the dry ingredients with the batter until only just combined.
Thoroughly mix the drained squash into the batter, then divide the batter between the two pans.
Bake for around 1 hour, until a toothpick inserted in the centre comes out clean (start checking after it has baked for 45 mins). Whilst the bread is baking, start making the glaze.
To make the glaze, heat 1 tablespoon of milk with the corn syrup in a small saucepan until it is almost simmering.
Add the powdered sugar and lemon juice and whisk until smooth. If the mixture is too thick, add a teaspoon of milk at a time. The texture should be thick but fluid.
Set the glaze aside.
Once the bread is cooked, place it – in its pan – on a wire rack.
Brush on the lemon glaze immediately and stand for 10 minutes.
Carefully run a knife around the edges of the bread and remove it from the pan. Return it to the wire rack and allow it to cool.
