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
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

Be sure to sign up and get tasty recipes to your inbox!

lemon summer squash bread.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. 5 stars
    Delicious and lovely texture. I added half cup coconut and a teaspoon of vanilla to the loaf. I did not have the candied lemon so I added a bit more lemon juice and zest to ensure adequate flavor. Also, for the glaze, I used powdered sugar, cream, lemon juice, touch of vanilla and smallest dash of salt. So yum. Thank you. It is nice to have a squash bread recipe that stands out from the traditional cinnamon -based recipes.

  2. I made this for friends with a blueberry & strawberry sauce on top of each piece. It made a delicious light summer dessert.

    1. I tried your idea of the blueberry sauce. What a great idea. I topped the sauce with some whipped topping, Thanks for the idea

    1. I find that a medium squash will usually give me about a cup of shredded squash (before squeezing out the moisture). The exact amount isn’t too important. Hope this helps!

    1. You can use as much or as little sugar as you want. Try cutting the sugar in half to start. Let me know how it goes!

  3. Delicious! I used candied ginger because I had it on hand and added 1 cup of coconut. Baking a second Bach for neighbors. Thank you.

  4. This lemon zucchini bread was amazing! I made it with gluten free flour and it was a hit I will try some of your other recipes

  5. 5 stars
    I was afraid the batter was too thin but it turned out great! I added 1 cup of coconut and love it.

    1. I have made this several times and added blueberries-DELISH! Do you know if you can use almond or oat flour? I am diabetic and trying to watch my “white” intake. Thanks!

      1. Hi Jane. I’ve never made this particular bread with either, but I’m fairly certain it can be done. You may have to use more almond flour for the recipe. Let me know how it turns out for you.

      1. Can I use this as a muffin mix, do you think? I have 2 squash but only 1 bread pan so I was thinking of putting the rest in muffin tins

      2. Absolutely! Just start checking the baking time for the muffins around the 20 minute mark. Enjoy!

      1. yes! Just be sure to start checking for doneness using a toothpick at around 20 minutes. Let me know how it works for you. Enjoy!