Can you make zucchini bread with yellow squash?

Yes. Yellow squash works just like zucchini and makes a soft, moist loaf.

Can you use yellow squash in zucchini bread?

Absolutely. Just remember to drain it well before mixing.

Can you use yellow squash for zucchini bread?

Yes, it’s perfect for baking and adds a gentle, sweet flavor.

Can you use yellow squash to make zucchini bread?

Of course. That’s exactly how this recipe for summer squash bread came to life using what’s fresh and in season.

The Best Lemon Squash Bread Recipe

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.

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

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

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.