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 soda, 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.
Recipe courtesy of This Delicious House. Sign up for more recipes today at https://thisdelicioushouse.com