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.
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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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?
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!
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!
Great substitutions! So happy you love the recipe!
Thanks for sharing! Does it keep long?
Yes! You can refrigerate for up to a week or freeze for two months.
This looks so good! What a great way to use up a bunch of summer squash at once!
It really is!
Looks so delicious and moist!
Looks delicious. Can I use fresh lemon zest instead of the candied peel?
Just leave out the candied peel altogether. Hope you love it!
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!!
I’m so happy to hear this! Glad you love the bread/cake! 🙂
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?
No need to peel the squash. Grate it with the skin on.
I added some dried grapes on top. The taste came out so great! thanks for excellent recipe
Great idea! So happy you loved the bread! 🙂
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!
Made this…excellent. very moist.
Can you use almond milk in place of regular milk?
Yes
Very good. This is a keeper.
I had a great breakfast with my family. Thanks you!
Did you use dark non stick loaf pan? If not do I need to modify cooking temp and time if I am?
I use a lighter colored baking pan. Dark works, just start checking for doneness with a toothpick about 5 minutes earlier.
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
Wow this looks so yummy and perfect for the end of summer! Thanks for sharing I’ll have to try it.
So moist and fluffy! I love putting my zucchini to work with such delicious results. Thanks for sharing this recipe 🙂
This lemon summer squash bread looks fantastic! I think it would be perfect with my afternoon cup of tea!
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!
So happy you enjoyed the recipe! Love that you were able to make extra muffins from the recipe 🙂
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?
I’ve actually never made squash bread. This recipe seems so easy I’ll have to try it! Thanks for sharing.
Made this. I didn’t have Greek yogurt so I used sour cream instead and it was yummy.
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
Yeah! I am so happy you and your family loved it! 🙂
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!
So happy you and your boyfriend love it! It’s one of my favorites 🙂