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. 
4.98 from 69 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


  • 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


  • 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. 



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


Calories: 164kcal
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lemon summer squash bread.

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Recipe Rating


  1. 5 stars
    Really good- I could not taste the squash. The candied lemon peel was awesome in this- I used some home-made. Thanks for the recipe!

  2. 5 stars
    This was the best lemon squash bread I have ever tasted. I have never seen a recipe where you squeezed out the moisture of the squash but it worked. The addition of honey to the glaze was a big improvement over my former glaze of just lemon juice and powdered sugar. After 4 stores I gave up on finding the candied lemon peel, so to make sure I had enough lemon flavor I used lemon yogurt in place of Greek yogurt.
    I normally don’t rate recipes but this was so good I wanted to complement the creator.

      1. 4 stars
        Tried making this recipe using almond flour and swerve, turned out well, except my timing of cooking then as muffins

      1. 5 stars
        Soo delicious!! I’m bad at baking but this recipe came out perfect 🙂 I had to improvise with the candied lemon & used candied orange but followed the rest. Super tasty, I put some of the dehydrated orange slices on top and it was so cute. Yummy and light. Thank you!

  3. 4 stars
    Cake was delicious but I will use an 8×4 loaf pan next time. I used a 9×5 pan, but the cake was not as tall as I had hoped (I used the right amount of ingredients). With the glaze AND the candied lemon, 1 cup of sugar was a bit too much (and I have a huge sweet tooth!).

    1. You could use the food processor, just be sure to soak up the liquid from the squash using a towel before adding it into the batter.

  4. 5 stars
    Deliciously Divine! This recipe is awesome! I had to restrain myself from eating the loaf once it cooled! I even made my own candied lemon peel, which was easy. I will definitely be making this again!

  5. I want to make this. Did you use unsweetened Greek yogurt? I have unsweetened nonfat but it’s very sour, is this okay?

  6. Tasted soooooo good!!! Everyone loved it.

    It seems that my batter was very thick and filled up my loaf pan. They – I made 4 of them – came out a bit dense – under-baked. I did bake two at a time for an hour at 350 degrees.

    Any suggestions for my next baking day??? We have squash overload from the garden!!!

    Thank you!

    1. I made it into 4 mini loaves and had the same problem with the density and it not cooking completely. We shredded the squash and dried it between layers of paper towels, so not sure that it was still to wet. I’ll try it again because what I tasted was good! The glaze on a especially wonderful!!

    1. 5 stars
      Made this today and oh my!!! It has such a fun, refreshing, light flavor! Such a fun change up from the regular squash breads. Going to make many more loaves and freeze them!

  7. 5 stars
    When my “zucchini” plant instead produced yellow squash, I had to find a recipe. I found yours and adapted it somewhat. I omitted the milk and Greek yogurt and instead used 1 cup of buttermilk. I also added 1/2 tsp. soda to enhance the rise. Finally I added one teaspoon of vanilla and one teaspoon of lemon extract to balance the flavor and enhance the taste. Instead of the glaze I used coarse ground sugar to top the loaf. It is moist, tender, with a crisp muffin like top. Great base recipe! Thanks for sharing!!

    1. I see the part about summer squash and zucchini being similar in taste. So, does that mean you can substitute zucchini for summer squash in this recipe and it will work fine?

  8. 5 stars
    Oh my I just had a piece and thought I would like it … but I LOVE it. Thank you for the great recipe. Even hubby who said he would not eat a “squash cake” said it was VERY good (when I told him it was a lemon cake) …(which it is!). Hmm should I tell him??? Lol.

  9. 5 stars
    The bread is in the oven and I can’t wait to try it!! I did try the uncooked batter and it was luscious. This will be a keeper for sure. Thank you and bless your heart!!

  10. 5 stars
    This bread by far knocks zucchini bread out of the water! Bread was moist and delicious, don’t even think you need the glaze. I will definitely make this again. I even made my own candied lemon peel

    1. This would be delicious with blueberries! Just fold in about a cup of blueberries into the batter at the end and cook as normal.