I know I just wrote a post about the dinner party I had last weekend, and I just wanted to make sure that you knew I was sincere in re-using the fruits and vegetables that I used in that massive display!
This last week, I used up tomatoes in Tomato Cheddar Soup , Golden Tomato Soup , Tomato Basil Soup , (all in the freezer.) I also made Lemon Caprese Pasta , Heirloom Tomato Sauce and a bunch more dishes that are on their way to you.
I baked those Apricots and golden raspberries into various stages of deliciousness, and then I needed some uses for all of the gorgeous yellow summer squash and gobs and gobs of lemons.
Lemons are not difficult, (and they last a very long time). Lemon zest and juice can really be used in almost everything, both sweet and savory. Plus I juiced all at one time and filled a mason jar or two so that I could be lazy the rest of the week when I wanted some fresh lemon juice.
The summer squash, I treat very much like I would a zucchini. And I love to bake with zucchini (see my chocolate zucchini cake , or spiced zucchini bread ). So I thought I would make a loaf cake/ bread using both my plentiful sour lemon juice, and also my yellow summer squash. They combined to make a tender, moist, sweet and sour loaf that is more dessert than breakfast snack cake- but there is no judgment here! And I would totally support this served at a brunch or after lunch.
And, because as usual, I couldn’t leave good enough alone, I went ahead and added a zippy, tangy and sweet glaze to the top. It is a really pretty touch, and just adds more flavor.
Lemon Summer Squash Bread, makes 2 loaves which yield about 16 slices total
-1 cup melted butter
-2 ¼ cups sugar
-¼ cup plus 2 Tbs lemon juice
-2 tsp lemon zest
-3 cups flour
-1 tsp salt
-1 tsp baking soda
-1 tsp baking powder
-2 ½ cups grated summer squash (or zucchini)
-1/2 cup powdered sugar
-3tsp of lemon juice
1)Preheat the oven to 350 degrees. Prepare two loaf pans with baking spray.
2)Melt the butter in a small pan.
3)Combine the sugar and lemon juice and zest in a mixing bowl.
4)Add the butter and mix to combine.
5)Add the eggs one at a time and beat until the batter is light and fluffy, (about 2-3 minutes.)
6)Meanwhile combine the dry ingredients in a separate bowl.
7)Add the dry ingredients to the mixing bowl and barely combine into a batter.
8)Add the grated squash and mix until just combined.
9)Divide the batter between the two pans and smooth the tops with a spatula.
10)Bake the bread at 350 degrees for 1 hour.
11)Take the bread out and let cool until the pan is just cool enough to handle.
12)While the bread is cooling you want to make the lemon glaze.
13)Add the 1 Tbs of butter to a small pan and melt it.
14)Remove the pan from the heat and add the 3tsp of lemon juice. Whisk to combine.
15)Add the powdered sugar and whisk to combine.
16)Add the water to thin it to the right consistency.
17)Turn the loaf out (upside down or “right” side up is just fine!)
18)Drizzle the glaze over the top of the loaf.
19)Slice and serve, this cake is great warm or room temperature!
Recipe: Lemon Summer Squash Bread
makes 2 loaves
- -1 cup melted butter
- -2 ¼ cups sugar
- -¼ cup plus 2 Tbs lemon juice
- -2 tsp lemon zest
- -3 eggs
- -3 cups flour
- -1 tsp salt
- -1 tsp baking soda
- -1 tsp baking powder
- -2 ½ cups grated summer squash (or zucchini)
- -1/2 cup powdered sugar
- -3tsp of lemon juice
- 1)Preheat the oven to 350 degrees. Prepare two loaf pans with baking spray.
- 2)Melt the butter in a small pan.
- 3)Combine the sugar and lemon juice and zest in a mixing bowl.
- 4)Add the butter and mix to combine.
- 5)Add the eggs one at a time and beat until the batter is light and fluffy, (about 2-3 minutes.)
- 6)Meanwhile combine the dry ingredients in a separate bowl.
- 7)Add the dry ingredients to the mixing bowl and barely combine into a batter.
- 8)Add the grated squash and mix until just combined.
- 9)Divide the batter between the two pans and smooth the tops with a spatula.
- 10)Bake the bread at 350 degrees for 1 hour.
- 11)Take the bread out and let cool until the pan is just cool enough to handle.
- 12)While the bread is cooling you want to make the lemon glaze.
- 13)Add the 1 Tbs of butter to a small pan and melt it.
- 14)Remove the pan from the heat and add the 3tsp of lemon juice. Whisk to combine.
- 15)Add the powdered sugar and whisk to combine.
- 16)Add the water to thin it to the right consistency.
- 17)Turn the loaf out (upside down or “right” side up is just fine!)
- 18)Drizzle the glaze over the top of the loaf.
- 19)Slice and serve, this cake is great warm or room temperature!
Preparation time: 15 minute(s)
Cooking time: 1 hour(s)
Leave a Comment
This is a really neat combo! I love how you used your squash in this. Yum!
I love the burst of lemon! Great way to use up the summer squash.
A YELLOW loaf from the yellow table – love it.
This looks so light and summery! It’s amazing to hear how you invent a recipe on the spot. See you have a new little helper! Can’t believe she’s graduated from the high chair to the counter already.
That looks so refreshing! Makes me feel cooler just looking at its lemony goodness.
What a great idea, this looks great!
Your daughter is so cute on the table baking with you. This bread sounds awesome! The lemon & squash combo is intriging!
I love this! The photos are so enticing and your little kitchen helper couldn’t be cuter!
CoCo is now helping you? Lovely!
The recipe is perfect for all the squash I have and I’m really tired of healthy veggies…give me cake!
I love breads with squash in ’em. So good!
This bread looks incredible! I’ve never tried squash bread before. I will definitely have to try this recipe though.
your photos are just wonderful, the one of the little finger prying towards the whisk makes me smile 🙂 what a gorgeous post and my GOODNESS that bread looks delicious!
Thank you Sasha! That little finger belongs to my baby Coco 🙂 She loves to help!
That looks fantastic! I can’t wait to try this with all the summer squash I have, the lemon looks so delicious. Your little one is so cute, helping out 😀
Gorgeous photo! I adore zucchini bread at this time of year. The glaze is the perfect touch.
Did I just miss it or is there a measurement for the powdered sugar? thanks!
1/2 cup powdered sugar for the glaze! Add more if you want a thicker consistency!
Super good! My husband, who hates squash, had a piece and said he could get addicted to it. Love it!
I knew i had to try this as soon as I saw the picture and title. So I did! Tonight, as a matter of fact, and I have to say it is super delicious! Thanks for sharing this!
Thank you Deanna!!
Just made this. Turned out yummy! I didn’t do the glaze, so while it is most certainly a sweet bread it would work as the bread accompaniment to some dishes as well!
I am so glad you liked it!! It is totally a current favorite of mine!
This bread is so good I have made it twice now, perfect recipe to make use of our crop share! Thank you!
That makes me SO HAPPY!!!! glad you are enjoying it!
I have made this once before and I loved it so I am making it again. I have a quick question though. The ingredients say 1/4 cup and 2Tbs of lemon juice. I take it the 1/4 cup is for the cake and the 2Tbs is for the glaze. However when you give directions for the glaze you say 3Tbs. I’m sure it’s really all for taste, but is it only 1/4 cup in the cake?
Actually directions say 3tsp not 3Tbs of lemon juice for the glaze. So maybe 1/4 cup plus 2Tbs is meant for the cake.
Christy- Thanks!! 1/2 cup+ 3 Tbs lemon for the cake, plus 3tsp for the glaze.
No, the recipe stated 1/4 plus 2 tbsp. of lemon juice
I am looking forward to making this again now that summer squash is back in season. I would like to make muffins. I tried last year, but they puffed up too much and spilled over the sides of the pan. Any suggestions? maybe less baking powder? Thanks for your help!
shoot sheila! I went back and read over the post- I don’t remember having that problem- but def. you could try with 1/2 tsp baking powder- please let me know what happens!!
both breads fell. i used cake flour but that was the only change. could that be it ??
Lisa- I can’t be sure- but AP flour def has less structure. If you try it again- just double the baking powder.
Is it 1/2 cup of lemon juice plus 2 TBs of juice for the cake? I am getting ready to make this because someone gave me a lot of yellow squash.
it is 1/4 cup plus 2 TB for CAKE. the 3tsp later is for the glaze.
This is a wonderful recipe! I omitted the lemon zest and used 1/2 cup fresh lemon basil to get the flavor.
Great idea for a new twist on this recipe!
I found this recipe when looking for summer squash recipes. I have made it twice so far. the first time I used the butter but I used brown sugar, eggbeaters, and I used half whole wheat flourand half white unbleached flour. So delicious! The second time I was out of butter so I used “I can’t believe its not butter” and it was still delicious. Next time I would like to cut the butter in half and add applesauce to make up for the other half. I would also like to cut the sugar down and use some honey. Do you think this will work out? Just trying to make it a little lower in fat. Would love some input for lowering the fat in your spicey zucchini bread too. Thanks
So glad that worked well Anne. To be honest with you- I have not spent any time experimenting with making the baked stuff lower in fat, so I will have to leave that for you! But maybe try Greek yogurt or applesauce?
I made this and the flavor is incredible.
I had trouble and wonder if you have any suggestions. When I went to get it out of the pan that I had sprayed with canola cooking spray, the top half of the loaf came out and the bottom half stayed stuck in the pan. It was very moist, and maybe it needed to cook longer than an hour for me. Any ideas?
oh shoot Ellen! Was it hot when you took it out of the pan? If it was, I would recommend you let it cool all the way before you take it out. Also, I suppose that the moisture content could be different among squashes, so next time maybe stick a skewer in to see if it is cooked?
What size bread pans did you use? I used the 9″ one for my zucchini bread and it was flat and doughy, so I didnt want to make the same mistake here.
Oh no! For my zucchini bread recipe? That is weird?! I used a 9×5 pan. On this recipe though there seems to be some discrepency on how long to bake the bread. I think it is due to varying degrees of moisture in the squash. I recommend using a skewer to test for doneness- and maybe cooking longer if you need to.
Yowza!! I made a batch tonight with a baseball bat of a yellow squash, following directions ALMOST to a tee. I cut the sugar back to 2c. I only had 1 lemon, so I was light on zest and had to make up the juice deficit with bottled Nellie’s Key Lime Juice (which ain’t too shabby). The bread was a lovely light texture – much more delicate than my mom’s classic zucchini bread! I sprayed my pans with cooking spray and then lined with a parchment sling, so I had NO issues removing from the pan. Definitely a keeper recipe!
WOO HOOOOO MIchelle!!! I love it! glad to hear it went so well!
I gave you recipe credit on my FB. Hubby gave it a thumbs up and co-workers are swooning 🙂
I have made this twice and am about to make it for the third time – it is sooo good! For others wondering about lowering saturated fat content, I completely leave out the butter in the bread and substitute 1/2 cup unsweetened applesauce and 1/2 cup olive oil. I haven’t made it with the butter to know what I’m missing out on, but it is absolutely delicious and moist even with the substitutions. I also made it once with gluten-free rice flour for a coworker who has celiac disease and it was delish! I find the glaze to be a tasty but not necessary component, espeically if you eat the bread warm. Great recipe, Heather!
Ok I just pulled this sweet bread from the oven and am actually enjoying a piece of it while nice and warm. I made a few modifications starting with the coconut oil instead of butter and used 1 cup wheat flour for 1 cup of the white flour and only used 1 1/2 cup brown sugar instead of the 2 1/4 cup white sugar, but added about a cup of dried cranberries to added sweetness. I can tell you for sure if the rest of the bread is as good as this piece, I will make this time and time again. Thank you for a wonderful way to use up the yellow summer squash.
Love the bread! I only had one lemon, so used a ruby red grapefruit for the remainder of the juice in the bread – so it’s Citrus Squash bread 🙂 Thanks so much for sharing!
So I made this 3 days ago & its GONE! Ate the big loaf ourselves & gave my mother and grandparents the mini’s! This bread is AMAZING to put it lightly.. A great summer alternative to pumpkin bread which we love.. Making my second batch today. Here’s my modifications..
-1 cup melted butter (I used 1/2 cup unsweet applesauce + 1/2 cup greek yogurt + 2Tbsp veg oil)
-2 ¼ cups sugar (I used 1.5 C brown sugar)
-1/3 C Lemon juice
-Zest of 1 Lemon (preferably 2)
-3 eggs (Wanted to try subbing 1/2 eggs with chia seeds but didn’t)
-3 cups flour (1 used 1.5 C of whole wheat)
-1 tsp salt
-1 tsp baking soda
-2 tsp baking powder
-2 ½ cups grated summer squash (or zucchini)
(I also added about 2 Tbsp of ground flax seeds [just tossed em’ in the blender & store in the freezer])
I found this recipe last summer when I had yellow squash coming out my ears. Sadly this year my squash is dying before producing. I visited the free veg cart that an elderly couple puts out in my brother’s neighborhood at his suggestion tonight on the way home from babysitting my nephews. Topic of dinner conversation was the yummy lemon squash cake I made last year. My 12 year old could not get enough. In fact we served the cake to 8 Boy Scouts at the Boy Scout garage sale last summer. My son withheld the “secret ingredient” until everyone had eaten theirs. His big reveal that it had squash in it was met with shock and disbelief. The moms and dads LOVED the sneaky veg in cake. We just love LOVE your recipe. I am making the first lemon squash cake of the summer tomorrow morning with my son’s help. We can hardly wait. Thank you sooo much.
We also made the chocolate zucchini last year. Delectable and 12 year old (11 last year) endorsed as well.
Denise in Omaha, NE
My bread stuck to the pan. I wished I had gone with my gut and greased and floured the pans. I used a generous amount of a Brand Name cooking spray. Whenever I use cooking spray, I always have problems. I will serve the bread anyways. I hate to waste all those ingredients. Mine isn’t pretty like your, but I’m sure the taste will be spot on.
Made this last year, shared it at work; everyone loved it! They’ve been asking me if our garden is ready to be harvested so I can make more. Can’t wait to bake! But this time I’ll grease and flour the pan – I had the same problem that Bobbie did.
This is so good! Thank you for sharing. My husband said it was the best vege bread I have made for him.
So excited for this recipe!
Have made zucchini bread and cake for years, but can’t wait to make the summer squash recipe since our garden is producing a great amount. I’m sure we will enjoy it!
all-purpose flour? not self-rising because of the soda and powder.
This was delicious! So good, in fact, that it was gone in under 12 hours. The bright, fresh lemon glaze sealed the deal. Thank you!
Heather – We are drowning in yellow squash right now, and I just found this recipe…cannot wait to try it as my husband is a big fan of lemon flavored breads and desserts. I do have a question though – do you think this would freeze well? Obviously, leave off the glaze until you’re ready to serve it…but we have so much squash (I’ve got zucchini bread in my freezer to least for months!!) that I know we’d need to freeze it. Looking forward to your thoughts!
You said to add the eggs (3) one at a time, and you said for 2-3 minutes. Does that mean 2-3 minutes for EACH egg, or a total for all three?
total for all three Debbie!!
I made tow batches of the recipe. I used small pans so I can give out as gifts.
Two of the pans sunk a little in the middle.
Second batch they all did. Any suggestions?
Am I the only one that had a problem with the bread sinking in the middle?
I would appreciate any comments.
I made 5 mini loaves and they all sank in the middle:-(
this is yummy bread..I wrote it down wrong and accidentally added 1/2 cup of lemon juice instead of 1/4 cup. Even tho the sugar butter egg mixture wasn’t “fluffy” like it showed in this blog, it still turned out fantastic.
I made this recipe and turned out great, Making some more today and using applesauce instead of sugar, I make my zucchini bread with it and going to try this one,
Great Gail! I would love to hear how it works out!
I cannot get any of your recipes to print in a “printer friendly” manner – any suggestions? I love many of them but do not need pages and pages to make the recipe!!
Hi Joan- I just converted the lemon squash bread to printer friendly. It is just a really old recipe, so it didn’t turn over when I converted my website last year.
I have made this recipe for my family many times. We just love it! Its beautiful and delicious. It has become a summer staple in this house.
Delicious. I lessened the sugar to 1 1/2 c and it still turned out great.
Heather this is the BEST summer squash bread/cake that I have ever made. Thank you so much for this recipe. The yellow crooknecks will not have me running for cover any more!
I recently had a few summer squash’s from my bounty basket that I really wanted to use, and not feed to the outside animals. I made this one sunday night – kept one loaf at home and brought one to work. I added fresh blueberries to the top and wow, amazing. The 2 loafs didn’t last long and everyone was begging for more, including my 15 year old daughter, who hates squash (she has no idea). Thank you for this recipe!!!
I made this bread this evening and it’s delicious! I’m just wondering if the loaves freeze well. I’d like to use up the rest of our squash.
Lisa- I think it would totally freeze well! So glad you liked it!
Great recipe. Loved it.
This was a fabulous recipe. My brother in law was blown away!
So with a surplus of yellow zucchini, I needed to revisit this recipe. Except I’m off wheat these days, so subbed in Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. I halved the recipe, so there’s always the issue with eggs not halving (I used one jumbo as equiv to 1.5 eggs). I cooked it for over an hour, but yeah, it was pretty moist and gummy. I’m new to g/f baking, so I don’t know if it was the brand of g/f flour, this recipe not being the best to convert, or just my sloppy measuring.
On another parallel note, our family is fostering a 90-lb mastiff-mix puppy. OMG it’s going to be hard to let him go! He has no concept of his size and thinks he belongs in my lap.
I made this today, and it is DELICIOUS! Thanks for a great recipe from someone who hates yellow squash. 🙂
I have an abundance of summer squash, but I really want zucchini bread. I am so glad that I found this recipe! I made 6 mini loaves, baked 40 minutes and doubled the glaze. Thank you so much for this deliciously addictive bread!
This recipe is a staple in our house!! We’ve been making for the past 4 years MULTIPLE times… almost too many to count. My DH is still in denial that there’s squash in this. He states that if he admits to it, then this makes it a “healthy” snack… And snacks or treats like this can’t possibly be healthy… LOL
This bread is really good, though can you confirm the amount of required sugar? I love sugar yet this was too sweet even for me. I tasted before the icing and decided that for my family, it’s addition would have made this bread unedible. I’m making another batch as I type with 1 1/2 cup sugar. Fingers crossed…
This sounds delicious! Can you freeze this bread with the icing already on it? I have summer squash that I have shredded, blanche’d & frozen. I am going to try using it in this bread.
My family enjoyed the lemon squash bread. I’m sure I will be making this regularly.
I made this yesterday–it was delicious! In fact, very little of the 2 loaves remains. We had family in town, so there were 10 of us, but still! One comment: a number of bakers remarked that their batter was very wet, of that the loaf took a long time to cook. There is no mention in the recipe of squeezing the moisture from the shredded squash, which I always do when I use grated zucchini. I did so–the resulting batter was actually pretty thick, and it cooked to perfection in about 55 minutes. (PS–read a tip on another cooking site that using a potato ricer is a great way to remove moisture from shredded squash–works great!)
I would like to have this Lemon Summer Squash bread recipe. Thank you!
The recipe is at the bottom of the post Julie
I made 5 mini loaves and they all sank in the middle 🙁 ???????
Check the date on your baking POWDER. It could have lost its leavening ability. Suggestion to replace it every 3-4 months. Mini loaves cooking time could be a little trickier than single large loaves.
Great recipe. I have made several loaves!
This Lemon yellow squash bread is amazing and super easy to make.
Thank you for sharing the recipe!
I made this today and I must say it was delicious everyone loved it so much I’m going to have to make more
i made this today! Wiith all the different breads I have made, this is one I will not be making again! Did not work at all for us!
I made this yesterday, too much sugar. You do not need a glaze. The sugar forms a crunch on the top. It was a bit heavy, but it had a wonderful flavor.