Making lemon summer squash bread is easy and fun. This delicious lemon bread is moist and flavorful thanks to the addition of the squash!
This glazed lemon summer squash bread is similar to a zucchini bread recipe only we’re using summer squash which pairs well aesthetically and flavor wise with the lemons!
It’s super easy to make this bread recipe, you can freeze it for later use, and you can prep it in advance because it is so moist a loaf of lemon summer squash bread can hang out on the counter or the fridge all week. Make sure you also try this savory zucchini bread with cheese! Another great way to use fresh squash!
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Is this a zucchini bread recipe?
This lemon summer squash bread is very similar to a zucchini bread recipe. It’s simple and quick and the squash keeps the bread moist, very much like a zucchini bread.
Summer squash and zucchini are really similar to each other in terms of flavor, texture, etc. They grow similarly and can be used in a lot of recipes where you wouldn’t notice a difference.
For this particular recipe we are using a yellow summer squash recipe because it’s lemon bread. The yellow squash works well in this bread recipe because it matches the yellow bread!
What do I need to make glazed lemon bread?
For this recipe you will need separate ingredients for the bread and the glaze. I will keep them separated so you can easily gather up the ingredients for each part of this tasty bread recipe.
When making the bread you will need sugar, vegetable oil, all purpose flour, salt, baking powder and yellow squash. We will also be using eggs, buttermilk, lemon juice, and lemon zest!
For the deliciously simple glaze that goes on top of this incredible bread you’ll need powdered sugar, lemon juice, and milk.
That is all you will need, a lot of these items you might already have in your cupboards or pantry. It’s very easy to make this bread from scratch.
How to make glazed lemon summer squash bread:
This lemon summer squash bread is made from scratch but don’t worry, it’s a quick bread recipe. Quick bread recipes are ones that don’t need to sit and proof or rise before we’re baking them.
Quick bread is what I like to think of as a cross between a cake and a bread recipe. This one is definitely excellent to serve for an indulgent breakfast, a dessert, or a snack recipe that the whole family will devour.
If you like to hide veggies in sneaky ways so that your family will eat more of them you will love that this recipe hides a bunch of fresh squash!
Grease and flour a 9×5″ bread pan. Preheat your oven to 350 degrees F.
In a large mixing bowl using a hand mixer, beat the eggs. Add the 1/2 cup of oil and 1 1/3 cups of sugar and mix until well blended.
Add 1/2 cup of buttermilk, 2 tablespoons of lemon juice, and lemon zest to the mixture and blend well.
Add the 2 cups of flour, 1/2 teaspoon of salt, and 2 teaspoons of baking powder all at once. Blend on low speed just until everything is incorporated and most of the lumps are gone.
Add the one cup of grated yellow squash and fold in using a spoon.
Pour the batter into your prepared bread pan and bake for 40-45 minutes, until the top is golden brown.
Allow the bread to cool for at least 30 minutes in the pans. Then slide a knife or spatula around the edges to loosen and turn out onto a cutting board. Allow to cool completely. (Alternatively, you can leave the bread in the pans, uncovered, overnight).
Before serving, make the glaze by mixing the powdered sugar, lemon juice, and milk together. Drizzle over the top of the bread. Glaze will harden up in time.
If you want to freeze this bread for use at a later time be sure to wrap it in something like cling wrap and then parchment or foil and then I like to store mine in plastic containers like this.
Wait to put the glaze on until you thaw it out for use. It won’t freeze and thaw nicely with the glaze on top, it’s best to make that up fresh!
Kitchen essentials for tasty bread recipes:
When you head into the kitchen to make some of these great recipes you’ll want to have the best tools on hand.
I like half sheet baking pans that are quality (hello no noisy pops or sloshed cookie dough from twisting), I line my cookie sheets with silicone baking mats. These are a must when doing cake mix cookies which can settle and become thin at lot easier than traditional cookie dough.
Of course mixing bowls, a mixer, spatula, and some whisks should be on your list if you don’t have ones that you love. I also like to have a set of cooling racks so that my recipes can properly cool before they’re scarfed down by my family!
Looking for more easy to make recipes?!
Kids will love recipes like Easy Tater Tot Casserole Recipe, Ruby Tuesday Potato Cheese Soup Recipe, Ruby Tuesday Biscuits, Apple Hand Pies with Canned Pie Filling, No Bake Peanut Butter Cookies, Cheesy Tater Tot Casserole Recipe, and Fudge Recipes!
I love to make Delicious Acorn Squash Casseroles, Easy Squash and Zucchini Casserole, Pork Chop Sheet Pan Dinner, Lemon Chicken Tortellini Salad, Easy No Bake Key Lime Pie, BLT Pasta Salad Recipe, Beef Pot Pie Recipe, Ham and Pineapple Pasta Salad, and Creamy Cauliflower Soup | Instant Pot Cauliflower Soup Recipe!
If you just want some simple no bake desserts you have to try Easy No Bake Key Lime Pie, No Bake Christmas Cookies, No Bake Pumpkin Dessert, Easy No Bake Cracker Candy Treats, No Bake Peanut Butter Cookies, Easy No-Bake Chocolate Pudding Cake Recipe, Delicious Cannoli Dip, and Chocolate Cheesecake Pie With Pudding!
Personally I wouldn’t miss out on Fried Apples Recipe, Strawberry Cheesecake Ice Cream, Coconut Pineapple Ice Cream, Delicious Homemade Apple Ice Cream, Cheesy Tater Tot Casserole Recipe, or Italian Pasta Salad With Pepperoni!
Printable Lemon Summer Squash Bread Recipe:
Here’s a printable version of this tasty lemon zucchini bread recipe. You’ll love the sweet and zesty glaze as well as the moist and flavorful cake style bread. Give this recipe a try today.
- For the Lemon Yellow Squash Bread
- 1 1/3 cups granulated sugar
- 1/2 cup vegetable oil
- 2 eggs
- 1/2 cup buttermilk
- 2 tablespoons lemon juice
- zest from one lemon
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 cup yellow squash, grated
- For the Lemon Glaze
- 1 cup powdered sugar
- 1 tablespoon lemon juice
- 1 tablespoon milk
- Grease and flour a 9x5" bread pan. Preheat your oven to 350 degrees F.
- In a large mixing bowl using a hand mixer, beat the eggs. Add the 1/2 cup of oil and 1 1/3 cups of sugar and mix until well blended.
- Add 1/2 cup of buttermilk, 2 tablespoons of lemon juice, and lemon zest to the mixture and blend well.
- Add the 2 cups of flour, 1/2 teaspoon of salt, and 2 teaspoons of baking powder all at once. Blend on low speed just until everything is incorporated and most of the lumps are gone.
- Add the one cup of grated yellow squash and fold in using a spoon.
- Pour the batter into your prepared bread pan and bake for 40-45 minutes, until the top is golden brown.
- Allow the bread to cool for at least 30 minutes in the pans. Then slide a knife or spatula around the edges to loosen and turn out onto a cutting board. Allow to cool completely. (Alternatively, you can leave the bread in the pans, uncovered, overnight).
- Before serving, make the glaze by mixing the powdered sugar, lemon juice, and milk together. Drizzle over the top of the bread. Glaze will harden up in time.
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Hamilton Beach 6-Speed Electric Hand Mixer
Mixing Bowls with Airtight Lids, 6 piece Stainless Steel Metal Bowls
Vitamix Explorian Blender, Professional-Grade, 64 oz. Low-Profile Container, Black (Renewed)
KitchenAid Classic Mixing Bowls, Set of 3, Empire Red
KitchenAid KP26M9XCER 6 quart Bowl-Lift Professional Stand Mixer, Empire Red
KitchenAid Universal Mixing Bowls, Set Of 3, Aqua sky
Amount Per Serving: Calories: 489Total Fat: 16gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 47mgSodium: 324mgCarbohydrates: 83gFiber: 3gSugar: 54gProtein: 7g
I am not a medical expert. These calculations are provided as a courtesy.