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Home » Recipes » Breakfast & Brunch

Lemon Summer Squash Bread

Published: Mar 29, 2019 · Modified: Aug 31, 2021 by Angela Allison · This post may contain affiliate links.

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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.

lemon yellow squash bread on a black plate

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.

summer squash bread with glaze on a black platter

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.

grated summer squash on a cutting board with box grater in the background

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.

press moisture out of summer squash using a fine mesh sieve

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.

batter for the bread

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.

summer squash bread cooling on a wire rack

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.

loaf on black plate with glaze drizzled overtop

Tried this recipe? Be sure to comment below on how it went. Enjoy!

Lemon Summer Squash Bread

Delicious and easy way to use up Summer Squash, this bread has a similar consistency to zucchini bread with a sweet and tangy flavor. 
5 from 15 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 16 servings
Calories: 164kcal
Author: Angela Allison

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

This is a true make ahead bread loaf! Just refrigerate entire loaf for up to a week in an airtight container. 

Nutrition

Calories: 164kcal
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lemon summer squash bread.
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Comments

  1. Annie

    August 11, 2021 at 12:10 pm

    My squash had seeds and some were still whole, even after grating. The bread was delicious, but the seeds had an unpleasant texture. Anyone else have this problem?

    Reply
    • angelakallison

      August 12, 2021 at 2:18 pm

      Sorry to hear that you had seeds issues. I’ve made this bread many times and have never had a problem. I guess it would be best to scrape them out next time. I hope it was tasty otherwise!

      Reply
  2. Dee Spivey

    August 01, 2021 at 12:41 pm

    My new favorite recipe! I have made it twice already! I substitute 3/4th a cup of coconut flour and 1 cup of splenda for a really healthy dessert! So good and clean eating for everyone!

    Reply
    • angelakallison

      August 05, 2021 at 7:36 am

      Great substitutions! So happy you love the recipe!

      Reply
  3. Vanessa

    July 31, 2021 at 11:43 am

    Thanks for sharing! Does it keep long?

    Reply
    • angelakallison

      August 05, 2021 at 7:37 am

      Yes! You can refrigerate for up to a week or freeze for two months.

      Reply
  4. Suzanne

    July 31, 2021 at 11:43 am

    This looks so good! What a great way to use up a bunch of summer squash at once!

    Reply
    • angelakallison

      August 05, 2021 at 7:37 am

      It really is!

      Reply
  5. Kenny

    June 28, 2021 at 3:29 am

    5 stars
    Looks so delicious and moist!

    Reply
  6. Angela

    October 30, 2020 at 10:34 am

    Looks delicious. Can I use fresh lemon zest instead of the candied peel?

    Reply
    • angelakallison

      October 30, 2020 at 4:57 pm

      Just leave out the candied peel altogether. Hope you love it!

      Reply
  7. Dandre

    October 01, 2020 at 6:42 pm

    5 stars
    Kids keep begging me to make and the oldest took a whole bunt cake of this recipe to class today to share with her friends. Its def more of a cake than a bread but yummy none the less!!

    Reply
    • angelakallison

      October 02, 2020 at 12:19 pm

      I’m so happy to hear this! Glad you love the bread/cake! 🙂

      Reply
    • Barbara

      July 24, 2021 at 7:15 am

      Sorry if this is a stupid question, but I can’t tell from the pics or video and it doesn’t say…do you peel the squash?

      Reply
      • angelakallison

        July 26, 2021 at 6:41 am

        No need to peel the squash. Grate it with the skin on.

  8. Lisa

    September 08, 2020 at 7:02 pm

    5 stars
    I added some dried grapes on top. The taste came out so great! thanks for excellent recipe

    Reply
    • angelakallison

      September 09, 2020 at 6:14 am

      Great idea! So happy you loved the bread! 🙂

      Reply
  9. Michael Kurciviez

    August 30, 2020 at 8:08 am

    I’m loving the extrodinary help provided to me through your thoughtfulness- by taking the time to share this recipe/ process , so a novice like myself could follow and succeed!

    Thank you… very much… I’ll be making this bread and sharing it with everyone!

    Reply
  10. Lesslie

    August 28, 2020 at 7:22 am

    5 stars
    Made this…excellent. very moist.

    Reply
  11. Jane

    August 06, 2020 at 8:02 am

    Can you use almond milk in place of regular milk?

    Reply
    • angelakallison

      August 06, 2020 at 9:46 am

      Yes

      Reply
  12. Ann

    July 30, 2020 at 7:06 pm

    5 stars
    Very good. This is a keeper.

    Reply
  13. thegiftsports

    July 28, 2020 at 7:09 pm

    5 stars
    I had a great breakfast with my family. Thanks you!

    Reply
    • Bryanna

      August 11, 2021 at 4:58 pm

      Did you use dark non stick loaf pan? If not do I need to modify cooking temp and time if I am?

      Reply
      • angelakallison

        August 12, 2021 at 2:18 pm

        I use a lighter colored baking pan. Dark works, just start checking for doneness with a toothpick about 5 minutes earlier.

  14. Chichi

    August 31, 2019 at 9:16 am

    5 stars
    This looks soo moist and delicious. Having been looking for more ways to incorporate veggies to my cakes and breads. Will definitely try incorporating sone squash. 👌 thanks

    Reply
  15. Kate

    August 31, 2019 at 7:49 am

    Wow this looks so yummy and perfect for the end of summer! Thanks for sharing I’ll have to try it.

    Reply
  16. Traci

    August 31, 2019 at 7:17 am

    5 stars
    So moist and fluffy! I love putting my zucchini to work with such delicious results. Thanks for sharing this recipe 🙂

    Reply
  17. Jacqueline Debono

    August 31, 2019 at 6:44 am

    5 stars
    This lemon summer squash bread looks fantastic! I think it would be perfect with my afternoon cup of tea!

    Reply
    • June

      August 23, 2021 at 1:47 pm

      In the oven and smells delicious! I am gluten intolerant and an adaptation in the flour. I ended up with the loaf pan plus 6 cupcake/muffin reg size, one extra large . It tastes more delicious than it Smells!

      Reply
      • angelakallison

        August 23, 2021 at 2:35 pm

        So happy you enjoyed the recipe! Love that you were able to make extra muffins from the recipe 🙂

      • Linda

        October 13, 2021 at 5:07 pm

        Hi June, I also have suffered with gluten issues. Would love to make this bread~ What did you use as a substitute for the regular flour?

  18. Tonje

    August 31, 2019 at 4:42 am

    5 stars
    I’ve actually never made squash bread. This recipe seems so easy I’ll have to try it! Thanks for sharing.

    Reply
  19. Cherie gardner

    August 30, 2019 at 11:22 am

    Made this. I didn’t have Greek yogurt so I used sour cream instead and it was yummy.

    Reply
  20. Carol Showalter

    August 23, 2019 at 9:43 am

    Made this, my family said this is there new favorite dessert!!! A great way to use yellow squash! Thanks for sharing the great recipe! Carol Showalter

    Reply
    • angelakallison

      August 23, 2019 at 9:53 am

      Yeah! I am so happy you and your family loved it! 🙂

      Reply
    • Laura

      July 30, 2021 at 7:56 pm

      What a wonderful recipe! Thank you. My boyfriend just cut off a big slice and it’s a compliment. Just tangy enough. I didn’t have the candied lemon peel so it went without. But it’s great. Love the glaze!

      Reply
      • angelakallison

        August 05, 2021 at 7:38 am

        So happy you and your boyfriend love it! It’s one of my favorites 🙂

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Hi there, I'm Angela!

I’m a wife, mother of three, and lover of simple and delicious make-ahead food!

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