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Homemade Lemon Yellow Squash Bread

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A bright, citrus-forward quick bread made with finely grated yellow squash, fresh lemon zest, and chopped candied lemon zest folded into a tender, yogurt-enriched batter. Finished with a glossy lemon-honey glaze, this loaf is moist, flavorful, and special enough for brunch or afternoon tea. The squash practically disappears into the crumb, leaving behind only moisture and a subtle sweetness that balances the bold lemon.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 10 slices
Course: Breakfast, Brunch, Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 1 1/4 cups yellow squash finely grated and squeezed dry to prevent sogginess
  • 1/2 cup butter softened (unsalted recommended)
  • 1 cup sugar
  • 2 eggs room temperature, about 70°F
  • 1/2 cup yogurt
  • 1/2 cup milk
  • 2 lemons freshly zested for the brightest citrus aroma
  • 1 1/2 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1 tbsp honey
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp ground ginger
  • 1/4 cup candied lemon zest finely chopped into about 1/8-inch pieces
For the Glaze
  • 1/2 cup confectioners sugar sifted to remove lumps
  • 1 1/2 tbsp lemon juice
  • 1 tbsp honey

Equipment

  • 9x5-inch loaf pan
  • Box grater or microplane
  • Clean kitchen towel or cheesecloth
  • Electric mixer
  • Large mixing bowl
  • Medium mixing bowl
  • Rubber spatula
  • Wire cooling rack
  • Small bowl for glaze
  • Whisk

Method
 

  1. Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan. Using the small holes of a box grater or a microplane, finely grate the yellow squash. Transfer the grated squash to a clean kitchen towel or cheesecloth and squeeze firmly over the sink to expel as much liquid as possible — repeat this several times until the squash feels nearly dry. This step is essential for a loaf that bakes up light rather than dense and wet. Measure and set out all remaining ingredients before you begin mixing.
  2. In a large mixing bowl, cream the softened butter and sugar together with an electric mixer on medium speed for 2 to 3 minutes, until the mixture is pale, light, and fluffy. Add the room-temperature eggs one at a time, beating thoroughly after each addition. Pour in the yogurt and milk, then add the fresh lemon zest, lemon juice, vanilla extract, and honey. Continue mixing on medium speed for about 1 minute until the wet mixture is smooth and evenly combined.
  3. In a separate medium bowl, whisk together the flour, baking powder, salt, and ground ginger until evenly combined. Add the dry ingredients to the wet mixture and fold gently with a spatula until just combined — stop as soon as no streaks of flour remain, as overmixing will develop gluten and toughen the bread. Fold in the squeezed yellow squash and the chopped candied lemon zest until evenly distributed throughout the batter. The batter should be thick but pourable.
  4. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake at 350°F for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached, and the top is golden brown. Let the bread rest in the pan for 10 to 15 minutes before turning it out onto a wire rack. Allow the loaf to cool completely before glazing — a warm loaf will cause the glaze to slide off.
  5. While the bread cools, make the glaze by whisking together the sifted confectioners sugar, lemon juice, and honey in a small bowl until completely smooth and pourable. Once the bread is fully cooled, drizzle the glaze generously over the top, allowing it to pool slightly and run down the sides. The glaze will set into a light, glossy finish that adds brightness and sweetness to complement the citrusy loaf.

Nutrition

Calories: 320kcalCarbohydrates: 52gProtein: 4gFat: 11gSaturated Fat: 7gCholesterol: 62mgSodium: 195mgFiber: 1gSugar: 32g

Notes

Be sure to squeeze the grated squash multiple times until it feels nearly dry — this is the single most important step for preventing a soggy, dense loaf. Zucchini can be substituted for yellow squash in equal measure with nearly identical results, though yellow squash has a slightly sweeter, more delicate flavor. If you can't find candied lemon zest, finely chopped candied ginger, dried cranberries, or an extra teaspoon of fresh lemon zest all work as substitutes. Store the glazed loaf wrapped tightly in plastic wrap or in an airtight container at room temperature for up to three days; the yogurt and honey help keep the crumb soft. To freeze, wrap the unglazed loaf tightly in plastic wrap followed by aluminum foil and freeze for up to two months — thaw overnight at room temperature and apply the glaze fresh before serving.

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