I first came across a lemon squash bread recipe while scrolling through my feed one summer morning. The loaf looked golden, moist, and speckled with tiny shreds of yellow squash. It reminded me of my favorite Summer Squash Bread, but the addition of lemon made it look even brighter and fresher.

I had a few squash sitting on my counter, so I grabbed one, zested a lemon, and decided to give it a try. The batter came together easily, and before long, my kitchen smelled like lemon and vanilla — that warm, cozy scent that makes baking feel like home. When the loaf finally cooled, I cut a slice and knew it was a keeper. Soft, light, and just the right touch of citrus.

Now I bake this lemon yellow squash bread every summer when my garden is overflowing. It’s become as beloved in my home as my old-fashioned Squash Bread, simple and full of comfort.

Quick Answer :
Lemon squash bread is a soft, moist quick bread made with grated yellow squash and lemon zest. It’s light, sweet, and the perfect way to use extra summer squash.

Ingredients & Substitutions

When I first tried this lemon squash bread recipe, I was surprised by how simple it was to make. Every ingredient adds something special, turning basic pantry staples into a soft, lemony loaf that tastes like summer mornings.

I start with yellow squash, grated finely so it melts right into the batter. It keeps the bread tender without making it heavy. If you’ve ever baked my Summer Squash Bread, you’ll know how much natural moisture squash brings to a loaf. You can also use zucchini if that’s what’s in your garden.

Fresh lemon zest and juice brighten the flavor and give this bread its cheerful color. A bit of coconut oil makes it extra soft, but vegetable or canola oil works just as well. I like using brown sugar for a deeper sweetness, though honey is lovely too. All-purpose flour, a couple of eggs, and a hint of cinnamon and vanilla pull it all together into a smooth, rustic batter.

If you’re in the mood to experiment, try a version with white chocolate chips or a few poppy seeds. That twist gives this yellow squash lemon bread a bakery-style touch that’s still homemade at heart.

Try This Instead Box:
For a different take, swap lemon for orange or add a spoonful of honey for a fragrant, golden squash lemon bread recipe that pairs beautifully with tea or coffee.

And if you love warm, garden-inspired loaves like this, you might also enjoy my Pattypan Squash Bread it’s light, simple, and just as comforting.

Step-by-Step Instructions

Making this lemon squash bread recipe is simple, peaceful work the kind that fills your kitchen with the scent of lemon and warm sugar.

1. Prepare the squash

Start by grating about two medium yellow squash, enough for roughly two cups. I like to sprinkle a little salt over the grated squash and let it sit for 10 minutes. This helps draw out excess water, so your yellow squash lemon bread stays tender without turning dense. It’s the same trick I use when I bake my Summer Squash Bread, and it never fails.

2. Mix the dry ingredients

In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. The gentle spices bring warmth that balances the bright citrus notes.

3. Combine the wet ingredients

In another bowl, beat the eggs with brown sugar, melted coconut oil, lemon zest, lemon juice, and vanilla until smooth. The mixture should smell sweet, buttery, and slightly tangy — that’s when you know you’re on the right track.

4. Bring it all together

Add the drained squash to the wet ingredients and stir just until mixed. Pour this into your dry ingredients and fold carefully with a spatula. The batter will be thick but glossy and fragrant.

5. Bake the loaf

Spoon the batter into a greased loaf pan, smoothing the top. Bake at 350°F (175°C) for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean. By then, the house will smell incredible soft lemon mingling with warm spice.

6. Cool and serve

Let the loaf cool for 10 minutes in the pan before transferring it to a wire rack. It slices beautifully once it’s rested. I like serving it warm with butter, just as I would my Squash Bread after a long day of baking.

Expert Note:
Draining the squash makes all the difference. It gives your squash lemon bread recipe that perfect light texture moist but never heavy, sweet but never sticky.

Tips, Variations & Serving Ideas

One thing I love about this lemon squash bread recipe is how flexible it is. Once you’ve made it a few times, you’ll start finding your own favorite twists.

For a lighter loaf, replace half the oil with unsweetened applesauce. It keeps the bread moist without being too rich. If you like a bakery-style finish, drizzle the top with a simple lemon glaze made from powdered sugar and fresh juice. Sometimes I fold in a handful of blueberries or white chocolate chips to make the bread feel a little more special.

This yellow squash lemon bread also pairs beautifully with different flavors. A sprinkle of chopped walnuts adds crunch, while a spoonful of honey brings warmth to the sweetness. For serving, I love it slightly warm with butter in the morning or toasted with tea in the afternoon.

If you’re a fan of earthy flavors, try using a bit of whole wheat flour for a heartier texture it’s a trick I learned while baking my Banana Squash Bread, and it gives the loaf a comforting, rustic feel.

10 Simple Ways to Enjoy Lemon Squash Bread

Storage, Make-Ahead & Reheating

Like most rustic loaves, this lemon yellow squash bread stores beautifully and even improves with time. The lemon flavor deepens overnight, making it taste even better the next day.

Keep the bread wrapped tightly in parchment or plastic at room temperature for up to three days. If your kitchen is warm, refrigerate it instead, where it stays fresh for five days. For longer storage, slice the loaf and freeze the pieces in airtight bags. They thaw quickly and taste just as tender as when freshly baked.

When you’re ready to enjoy a slice, warm it in a toaster oven for five minutes. The edges crisp slightly, and the center turns soft again. It’s the perfect way to bring back that “just baked” aroma. I often do the same with my Pattypan Squash Bread when I’m craving something quick and comforting.

Reader Questions

Nutrition & Health Notes

What I love most about this lemon squash bread recipe is how it feels indulgent yet stays light. Every slice gives a soft sweetness without being too heavy, thanks to the moisture from the squash and the brightness of fresh lemon.

Each serving has about 380 calories, with a balance of 5g protein, 46g carbohydrates, and 21g fat. It’s a good source of vitamin C and fiber, both from the yellow squash and lemon zest. The use of coconut oil instead of butter also adds healthy fats while keeping the texture soft and tender.

If you’re looking for a loaf that satisfies your sweet cravings but still feels wholesome, this yellow squash lemon bread is a great fit. It’s lighter than many quick breads yet just as comforting perfect for breakfast, snacks, or dessert.

I’ve found that pairing a slice with Greek yogurt and honey makes a balanced, energizing snack. It’s one of those small pleasures that reminds me why I love home baking so much.

What to Bake Next

If you enjoyed this lemon squash bread recipe, you’ll love exploring a few of my other cozy loaves that bring the same rustic warmth into your kitchen. Each one has its own character, inspired by the seasons and simple home baking.

Squash Bread

This is the loaf that started it all soft, golden, and filled with nostalgic flavor. It’s the kind of bread that makes the whole kitchen feel like home.

Yellow Squash Bread

A gentle, moist bread that’s perfect for breakfast or an afternoon treat with tea. Its mild flavor makes it a comforting classic year-round.

Acorn Squash Bread

When the weather cools, I bake this cozy loaf. It has a nutty depth and a soft crumb that pairs beautifully with butter and coffee.

Summer Squash Bread

Light and fragrant, this version captures the essence of summer. A touch of lemon glaze makes it even more refreshing.

Banana Squash Bread

Hearty and slightly earthy, this one is a favorite when I want something wholesome yet naturally sweet.

Butternut Squash Bread

Rich, soft, and spiced to perfection this is my go-to recipe for cozy weekends when the oven keeps the house warm.

Each of these loaves carries a piece of my kitchen, a reminder that good baking doesn’t have to be fancy. Just a few fresh ingredients, a little patience, and a warm oven can create something truly special.

From My Kitchen to Yours

Every time I bake this lemon squash bread recipe, I’m reminded that the best things in the kitchen are often the simplest. A few fresh squash from the garden, a squeeze of lemon, and a little patience turn into something golden, soft, and full of sunshine. It’s the kind of bread that brings people to the table — not because it’s fancy, but because it feels like home.

If you try this recipe, I’d love to hear how it turned out for you. Leave a comment and tell me if you made any special twists or added your own touch. And if you enjoyed it, share a photo of your loaf on Facebook or pin it to your favorite Pinterest board so others can bake it too I always love seeing your creations.

Should I share my glazed version next? Let me know below; your feedback inspires what I bake next in my kitchen.

With love from my kitchen,
Adeline

Recipe

lemon squash bread recipe

• Author: Adeline
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 1 loaf (8–10 slices)
• Category: Quick Bread, Snack, Breakfast
• Method: Baking
• Cuisine: American, Homestyle
• Diet: Vegetarian

Print Recipe

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Description

This lemon squash bread recipe is a soft, bright, and homestyle loaf made with grated yellow squash and fresh lemon zest. Every slice tastes light, moist, and slightly sweet the perfect way to use summer squash straight from the garden. Enjoy it warm with butter or cooled with a drizzle of lemon glaze for a cozy breakfast or afternoon treat.

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Ingredients

Dry Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon nutmeg

Wet Ingredients

• 2 large eggs
• ⅔ cup melted coconut oil (or canola oil)
• ¾ cup brown sugar (packed)
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract

Add-ins (Optional)

• 2 cups finely grated yellow squash (drained)
• ½ cup chopped walnuts, white chocolate chips, or poppy seeds

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Instructions

1. Preheat the oven to 350°F (175°C). Grease an 8×4 or 9×5-inch loaf pan.
2. Grate the yellow squash, sprinkle lightly with salt, and let it rest for 10 minutes. Press or pat dry with a clean towel.
3. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
4. In another bowl, whisk the eggs, coconut oil, brown sugar, lemon juice, lemon zest, and vanilla until smooth.
5. Stir in the grated squash.
6. Add the wet ingredients to the dry mixture and fold gently until just combined. Do not overmix.
7. Pour the batter into the prepared pan and smooth the top.
8. Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool for 10 minutes in the pan, then transfer to a wire rack to finish cooling.
10. Slice and serve warm with butter or drizzle with lemon glaze if desired.

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Notes

For extra moisture, replace half the oil with unsweetened applesauce.

Want a twist? Add blueberries or swap lemon zest for orange for a softer citrus flavor.

This bread tastes even better the next day once the lemon flavor deepens.

Store covered at room temperature for up to 3 days or refrigerate for 5 days.

Freeze individual slices for up to 2 months and reheat in the toaster oven.