This Lemon Summer Squash Bread with a Honey Lemon Glaze is a tasty change up from traditional zucchini bread. Light and lemony, it is perfect for brunches or as a delicious sweet bread served with coffee or tea.
Looking for a recipe to use up leftover summer squash? This Lemon Summer Quash Bread is the perfect option with a delicate and sweet finish.
I thought up the idea for this bread after having leftover summer squash that I needed to use up. I purchased a package of zucchini and squash mixture from Costco so I could make my Stuffed Zucchini Boats. Normally I use the leftover summer squash to make a frittata or just roast with salt and parmesan cheese. But I decided to treat the squash like a zucchini (they taste nearly identical after all), and make it into a sweet bread.
What I love about using summer squash in this sweet bread is how the color just brightens up the whole loaf. While the taste of the squash is fairly undetectable, the color amplifies the lemon zest and candied lemon peel in it.
Also, if you’ve ever wondered what’s the difference between summer squash, zucchini, and yellow zucchini, you’re not alone! According to a Kitchn article that addresses “What’s the Difference Between Zucchini and Yellow Squash,” it’s primarily the shape of them as they all have the same mild flavor. However, the summer squash has a fatter bottom and tampered neck.
So next time you’re wondering “What to make with summer squash” be sure to give this recipe a try!
How to Make Lemon Summer Squash Bread
Making this bread is super simple and fast to put together. The only additional equipment required is a box grater for the squash. I’ve had my box grater for years and found this similar Cuisinart Box Grater on Amazon for a great price.
Start by grating your summer squash using the large holes on the box grater. The recipe calls for a cup of grated squash, and usually one summer squash is enough for this.
Next, just squeeze out any excess moisture that is in the squash. You can do this by patting it dry or pressing it through a fine mesh sieve, like I did.
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To make the batter, simply cream together the wet ingredients and stir in the dry. I love that there is no need for excess bowls here! Lastly, fold in the grated summer squash and candied lemon peel.
I like to add in Paradise Diced Lemon Peel for texture and the slightly sweet bite. I have used this lemon peel for other recipes as well such as Lemon Ricotta Bundt Cake. It would also be delicious folding into greek yogurt with honey for a sweet and healthy breakfast treat.
Pour the batter into a greased 9 x 5 loaf pan and bake until a toothpick inserted in the bread comes out clean, about an hour. Cool completely on a wire rack before applying the glaze.
Honey Lemon Glaze
To make the lemon honey glaze, just whisk together lemon and honey and add in powdered sugar. If you want a thicker glaze, use more powdered sugar. For a thinner glaze add more lemon juice or milk. Pour over the cooled bread.
Lemon Summer Squash Bread is great to make ahead and store in the refrigerator. Moreover, it tastes amazing served cold or at room temperature. Also, this bread freezes beautifully for up to two months.
Tried this recipe? Be sure to comment below on how it went. Enjoy!
Lemon Summer Squash Bread
Ingredients
- 1 cup summer squash, grated and squeezed dry
- ½ cup butter, softened
- 1 cup sugar
- 2 large eggs
- ½ cup greek yogurt (nonfat works)
- ½ cup milk
- 1 lemon, zested and juiced (about ¼ lemon juice)
- 2 cups flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¼ cup candied lemon peel (like Paradise Lemon Peel)
Honey Lemon Glaze
- 1 tablespoon lemon juice
- 1 tablespoon honey
- ½ cup powdered sugar
Instructions
- Preheat oven to 350 degrees. Coat a 9 x 5 loaf pan with cooking spray and set aside. Grate the squash using the large holes of a grater and squeeze out any moisture.
- In a bowl, cream together the butter and sugar. Beat in the eggs, yogurt, milk, lemon zest and juice until well combined. Stir in the flour, baking powder, and salt. Fold in the squash and candied lemon peel.
- Pour into loaf pan and bake for 60 minutes, or until toothpick inserted in bread comes out clean. Cool on a wire rack. Make sure bread is completely cooled before adding glaze.
- To make the glaze, whisk together the honey and lemon juice. Whisk in the powdered sugar. Pour overtop of cooled bread.
Video
Notes
Nutrition
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What a wonderful recipe – a true “keeper”. I had a yellow zucchini in my fridge not making its way to the salad I envisioned and I needed to make something with it. I’m loving how this turned out and am taking it to a church care group dinner tomorrow where I’m sure it will impress! So easy and I’m guessing nearly foolproof as I added baking powder instead of baking soda- not recommended- but it didn’t make a big difference in the rise since I used so much zucchini. Thanks for this great recipe!
I loved the recipe! So easy and very good. I added some lemon oil (Loran oils) Nice texture and intense Lemon flavor! Looks same as the picture..
I hardly ever leave comments on baking sites, but OMG, this is so DELICIOUS! The first time I made it without the candied lemon peel, and it was so good, that I made my own lemon peel (Meyer lemons from my tree) and it made the cake even better! My whole family is a huge fan of this bread! Thank you for giving me something to do with the surplus yellow squash my garden keeps giving me!
Yay! Thanks Grandma Jeanne! I’m so happy to hear you love the recipe 🙂
I’m getting ready to make this again! It was so good the first time, that I made candied lemon peel so I could use it the next time. Thanks for a great recipe that I can make to use up some of the yellow squash from my garden. ps – I didn’t tell my husband that there was squash in the bread – I just told him it was a lemon loaf. He loved it!
Love this bread. I brought it to work and got lots of compliments.