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lemon yellow squash bread

Homemade Lemon Yellow Squash Bread

Delicious Homemade Lemon Yellow Squash Bread recipe with step-by-step instructions.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 22 minutes
Servings: 10 slices
Calories: 2025
Ingredients Method

Ingredients
  

For the bread:
  • 1 1/4 cups yellow squash (finely grated and squeezed dry to prevent sogginess)
  • 1/2 cup butter (I like Kerrygold unsalted butter for this)
  • 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)
  • 2 cups flour (I always use King Arthur all-purpose flour)
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup candied lemon zest (finely chopped, about 1/8-inch pieces)
  • 1 tsp vanilla extract
  • 1/4 tsp ground ginger
For the glaze:
  • 1 1/2 tbsp lemon juice
  • 1 tbsp honey (I prefer Nature Nate's for its consistency)
  • 1/2 cup confectioners sugar (sifted to remove lumps)

Method
 

  1. Preheat your oven to 350°F and grease a 9x5 inch loaf pan or similar size. While the oven heats, finely grate the yellow squash using the small holes of a box grater or a microplane. This is crucial—transfer the grated squash to a clean kitchen towel or cheesecloth and squeeze it firmly over the sink to remove as much moisture as possible; this prevents a soggy loaf. I like to squeeze it multiple times to get every last drop of water out. Measure out all remaining ingredients and set them aside—this organized prep (mise en place) makes the mixing process smooth and ensures you won't miss anything.
  2. In a large mixing bowl, cream together the softened butter and sugar using an electric mixer on medium speed for about 2-3 minutes until the mixture is light, fluffy, and pale—this incorporates air and creates a tender crumb. Add the room-temperature eggs one at a time, beating well after each addition to fully emulsify. Pour in the yogurt and milk, then add the freshly zested lemon zest, lemon juice, vanilla extract, and honey. Mix on medium speed until the wet mixture is smooth and fully combined, about 1 minute. The dairy and citrus create brightness while the honey adds subtle sweetness and moisture.
  3. In a separate medium bowl, whisk together the flour, baking powder, salt, and ground ginger. This pre-mixing ensures even distribution of the leavening agent and spice. Pour the dry mixture into the wet ingredients from Step 2 and fold gently with a spatula until just combined—do not overmix, as this develops gluten and can make the bread tough. Fold in the squeezed squash from Step 1 and the chopped candied lemon zest until evenly distributed. The batter should be thick but pourable.
  4. Pour the batter from Step 3 into your prepared loaf pan, smoothing the top gently with a spatula. Place in the preheated 350°F oven and bake for 55-60 minutes until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The bread should be golden brown on top. Remove from the oven and let the bread cool in the pan for 10-15 minutes, then turn it out onto a wire rack to cool completely. I find letting it cool all the way down before glazing prevents the glaze from sliding off.
  5. While the bread cools, prepare the glaze by whisking together the sifted confectioners sugar, lemon juice, and honey in a small bowl until smooth and pourable. The sifting removes lumps that would make the glaze grainy. Once the bread is completely cooled, drizzle the glaze generously over the top, letting it pool slightly and drip down the sides. The glaze will set to a light, glossy finish that adds brightness and sweetness to complement the tender, citrus-forward bread.