Best Yellow Squash Bread Easy Sweet Bread With Lemon Icing

Yellow squash bread is an extremely moist and flavorful treat that can easily be frozen so you can enjoy it any time of the year! It is the perfect recipe for when you have a ton of excess summer squash on hand with no idea how to use it. This quick bread is so sweet and delicious, that no one will even know there is squash in it!

Easy Yellow Squash Bread Recipe

It always seems that I have a massive amount of yellow squash at the end of the summer. Therefore, I’m always on the lookout for tasty dishes and recipes to try so that this versatile squash doesn’t go to waste!

This summer squash bread is the perfect solution to having excess squash on hand! It is a ridiculously easy quick bread that is insanely delicious! Even picky eaters will love it!

🥘 Yellow Squash Bread Ingredients

The key to this recipe is choosing the right squash. Make sure you choose younger yellow squash (crookneck or straight neck) that are small or medium in size for the most impactful flavor!

Yellow Squash Bread

Eggs - 3 room temperature large eggs that have been beaten.Sugar - 1½ cups of white granulated sugar.Oil - 1 cup of vegetable oil.Vanilla - 2 teaspoons of vanilla extract. Flour - 3 cups of all-purpose flour.Baking Powder - 3 teaspoons of baking powder.Cinnamon - 2 teaspoons of ground cinnamon.Nutmeg - 1 teaspoon of ground nutmeg. If freshly grinding whole nutmeg, only use ¼ teaspoon, as it is much more potent.Yellow Squash - 2 cups of shredded yellow squash (*see note).

Lemon Icing (Optional)

Confectioners’ Sugar - ½ cup of confectioners’ sugar (powdered sugar). Lemon Juice - 1 tablespoon of lemon juice, plus more as needed for adjusting the consistency.Lemon Zest (optional) - Sprinkle some lemon zest over the icing for some extra flavor and texture, if desired.

Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!

🔪 How To Make Yellow Squash Bread

This is such an easy bread recipe, it is even beginner-friendly! Make sure to grab your mixing bowl and 9x13 pan (or a loaf pan).

This recipe will make 16 servings. These serving sizes may appear slightly different depending on whether you choose to use a 9x13 pan, loaf pan, mini loaf pan, or a muffin tin!

Make The Bread

Preheat and prepare. To begin, preheat your oven to 325°F (165°C) and lightly grease a 9x13 baking dish (*see note).Beat the eggs. Add your 3 eggs to a large mixing bowl and use a hand mixer to beat them until they are fluffy with plenty of bubbles.Combine ingredients. Add in the 1½ cups of sugar, 1 cup of oil, and 2 teaspoons of vanilla. Beat the mixture to thoroughly combine the ingredients. Add the 3 teaspoons of baking powder, 2 teaspoons of cinnamon, and 1 teaspoon of nutmeg then mix until evenly distributed.Add flour and squash. Mix in the 3 cups of flour, scraping the sides and bottom of your mixing bowl until smooth. *Your batter will be fairly thick. Gently fold the shredded squash into the batter and then transfer the mixture to the prepared pan.Bake. Bake for about 45 minutes at 325°F (165°C), or until a toothpick inserted into the center comes out almost clean (*see note for baking times using different pan sizes).Cool. Once the bread is done baking, remove it from the oven and allow it to cool before drizzling with icing.

Make The Lemon Icing

Mix and adjust. In a small mixing bowl, combine the ½ cup of confectioners’ sugar and 1 tablespoon of lemon juice. Stir gently to combine. Adjust the consistency by adding small amounts of powdered sugar (to thicken) or lemon juice (to thin).Drizzle. Once you are satisfied with the consistency of the icing, use a spoon to drizzle it over the cooled squash bread. Sprinkle with lemon zest, if desired.

This squash bread is a real treat, no matter what time of year! I love to wrap it up and put it in gift baskets alongside some pineapple pie bars and oatmeal raisinet cookies! Enjoy!

💭 Angela’s Tips & Recipe Notes

Choose young squash (crookneck or straight neck) for the best flavor! It is best to pick up squash that is small to medium in size, as they are more flavorful. Large squash can lose flavor and become watery.To give this bread a twist, you can add on a tasty crumb topping instead of the lemon icing!You can also use this recipe to make muffins, just follow the same instructions and bake for 20 minutes!If using an 8x4 loaf pan, bake for about 60 minutes. A mini loaf pan will bake for about 50 minutes.If using a loaf pan instead of a 9x13 baking dish, this recipe will yield about 1 standard loaf pan as well as 2 mini loaf pans.For some great texture, add some almonds, pecans, or raisins to your batter!

🥡 Storing

In a sealed container, this bread will keep for 2-3 days on the counter at room temperature. In the fridge, it can last for 1 week.

This bread freezes great! Wrap it tightly in plastic wrap and then place the loaves into a Ziploc bag. Simply thaw the loaves on the counter when you want to enjoy this bread again, any time of year!

Can I Substitute Zucchini For Yellow Squash In Bread? Of course! Zucchini and yellow squash are super interchangeable when it comes to cooking and baking. For another zucchini baked good, try out my pumpkin zucchini muffins! Do You Peel Yellow Squash Before Shredding? Yellow squash has very thin and tasty skin. There is no need to peel it before cooking, baking, or even shredding! Can You Use Overgrown Yellow Squash? Technically, you can- but I wouldn’t recommend it. Yellow squash has the best flavor when it is small to medium in size. As it grows larger, the flavor becomes more and more diminished and the squash gets excessively watery.

🥖 More Quick Bread Recipes

Chocolate Chip Banana Nut Bread - This recipe combines your favorite banana nut bread and adds in some sweet chocolate chips!Lemon Strawberry Bread - This wonderfully citrus bread has a flavor that is reminiscent of some refreshing strawberry lemonade!Blueberry Muffin Bread - Yes, this bread is exactly as delicious as it sounds! It has all of the yummy blueberry muffin flavors, but put into an easy-to-make loaf of bread!Double Chocolate Banana Bread - Anytime I’m treating myself to this incredibly decadent treat, I always forget that I’m not eating a slice of cake! It is moist, delicious, and ultra-fudgy!Pumpkin Streusel Bread - This warm and comforting fall-inspired bread is topped with a sweet and satisfying streusel topping!Apple Banana Bread - This tasty bread adds a fresh and new twist to your classic banana bread recipe!

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📋 Recipe

Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 1 review

Yellow Squash Bread

Author | Angela

Servings: 16 servings Calories: 310kcal Prep 15 minutes Cooking 45 minutes Total Time 1 hour

Pin Recipe Share on Facebook Ingredients US CustomaryMetric1x2x3xYellow Squash Bread▢ 3 large eggs (beaten, at room temperature)▢ 1½ cups sugar▢ 1 cup vegetable oil▢ 2 teaspoon vanilla extract▢ 3 cups all-purpose flour▢ 3 teaspoon baking powder▢ 2 teaspoon ground cinnamon▢ 1 teaspoon ground nutmeg▢ 2 cups yellow squash (shredded - *see note)Lemon Icing (Optional)▢ ½ cup confectioners sugar▢ 1 tablespoon lemon juice (more as needed)▢ lemon zest (optional, for sprinkling over icing)

InstructionsMake The BreadTo begin, preheat your oven to 325°F (165°C) and lightly grease a 9x13 baking dish (*see note).Add your eggs to a large mixing bowl and use a hand mixer to beat them until they are fluffy with plenty of bubbles.3 large eggsAdd in the sugar, oil, and vanilla. Beat the mixture to thoroughly combine the ingredients. Add the baking powder, cinnamon, and nutmeg then mix until evenly distributed.1½ cups sugar, 1 cup vegetable oil, 2 teaspoon vanilla extract, 3 teaspoon baking powder, 2 teaspoon ground cinnamon, 1 teaspoon ground nutmegMix in the flour, scraping the sides and bottom of your mixing bowl until smooth. *Your batter will be fairly thick. Gently fold the shredded squash into the batter and then transfer the mixture to the prepared pan. 3 cups all-purpose flour, 2 cups yellow squashBake for about 45 minutes at 325°F (165°C), or until a toothpick inserted into the center comes out almost clean (*see note for baking times using different pan sizes).Once the bread is done baking, remove it from the oven and allow it to cool before drizzling with icing.Make The Lemon IcingIn a small mixing bowl, combine the confectioners’ sugar and lemon juice. Stir gently to combine. Adjust the consistency by adding small amounts of powdered sugar (to thicken) or lemon juice (to thin). ½ cup confectioners sugar, 1 tablespoon lemon juiceOnce you are satisfied with the consistency of the icing, use a spoon to drizzle it over the cooled squash bread. Sprinkle with lemon zest, if desired.lemon zest Equipment You May NeedMeasuring CupsHand MixerMixing Bowl Notes Choose young squash (crookneck or straight neck) for the best flavor! It is best to pick up squash that are small to medium in size, as they are more flavorful. Large squash can lose flavor and become watery. To give this bread a twist, you can add on a tasty crumb topping instead of the lemon icing! You can also use this recipe to make muffins, just follow the same instructions and bake for 20 minutes! If using an 8x4 loaf pan, bake for about 60 minutes. A mini loaf pan will bake for about 50 minutes. If using a loaf pan instead of a 9x13 baking dish, this recipe will yield about 1 standard loaf pan as well as 2 mini loaf pans. For some great texture, add some almonds, pecans, or raisins to your batter! To store: In a sealed container, this bread will keep for 2-3 days on the counter at room temperature. In the fridge, it can last for 1 week. To freeze: This bread freezes great! Wrap it tightly in plastic wrap and then place the loaves into a Ziploc bag. Simply thaw the loaves on the counter when you want to enjoy this bread again, any time of year!

NutritionCalories: 310kcal (16%) | Carbohydrates: 42g (14%) | Protein: 4g (8%) | Fat: 15g (23%) | Saturated Fat: 2g (13%) | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 31mg (10%) | Sodium: 14mg (1%) | Potassium: 153mg (4%) | Fiber: 1g (4%) | Sugar: 23g (26%) | Vitamin A: 74IU (1%) | Vitamin C: 3mg (4%) | Calcium: 47mg (5%) | Iron: 1mg (6%) Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! 9x13 recipes, best summer squash bread, best yellow squash bread, easy bread recipe, easy quick breads, how to make yellow squash bread, quick bread, squash bread, what to do with yellow squash, yellow squash bread, yellow squash bread recipe Course Bread Recipes, Quick Bread RecipesCuisine American

Angela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/

Of course! Zucchini and yellow squash are super interchangeable when it comes to cooking and baking. For another zucchini baked good, try out my pumpkin zucchini muffins!

Do You Peel Yellow Squash Before Shredding? Yellow squash has very thin and tasty skin. There is no need to peel it before cooking, baking, or even shredding!

Can You Use Overgrown Yellow Squash? Technically, you can- but I wouldn’t recommend it. Yellow squash has the best flavor when it is small to medium in size. As it grows larger, the flavor becomes more and more diminished and the squash gets excessively watery.

Yellow squash has very thin and tasty skin. There is no need to peel it before cooking, baking, or even shredding!

Technically, you can- but I wouldn’t recommend it. Yellow squash has the best flavor when it is small to medium in size. As it grows larger, the flavor becomes more and more diminished and the squash gets excessively watery.

Love This Recipe?Click On A Star To Rate It!

5 from 1 review

Yellow Squash Bread

Author | Angela

Servings: 16 servings

Calories: 310kcal

Prep 15 minutes

Cooking 45 minutes

Total Time 1 hour

Ingredients US CustomaryMetric1x2x3xYellow Squash Bread▢ 3 large eggs (beaten, at room temperature)▢ 1½ cups sugar▢ 1 cup vegetable oil▢ 2 teaspoon vanilla extract▢ 3 cups all-purpose flour▢ 3 teaspoon baking powder▢ 2 teaspoon ground cinnamon▢ 1 teaspoon ground nutmeg▢ 2 cups yellow squash (shredded - *see note)Lemon Icing (Optional)▢ ½ cup confectioners sugar▢ 1 tablespoon lemon juice (more as needed)▢ lemon zest (optional, for sprinkling over icing)

Equipment You May NeedMeasuring CupsHand MixerMixing Bowl

Notes Choose young squash (crookneck or straight neck) for the best flavor! It is best to pick up squash that are small to medium in size, as they are more flavorful. Large squash can lose flavor and become watery. To give this bread a twist, you can add on a tasty crumb topping instead of the lemon icing! You can also use this recipe to make muffins, just follow the same instructions and bake for 20 minutes! If using an 8x4 loaf pan, bake for about 60 minutes. A mini loaf pan will bake for about 50 minutes. If using a loaf pan instead of a 9x13 baking dish, this recipe will yield about 1 standard loaf pan as well as 2 mini loaf pans. For some great texture, add some almonds, pecans, or raisins to your batter! To store: In a sealed container, this bread will keep for 2-3 days on the counter at room temperature. In the fridge, it can last for 1 week. To freeze: This bread freezes great! Wrap it tightly in plastic wrap and then place the loaves into a Ziploc bag. Simply thaw the loaves on the counter when you want to enjoy this bread again, any time of year!

Nutrition

Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!

Course Bread Recipes, Quick Bread RecipesCuisine American

US CustomaryMetric

Easy Yellow Squash Bread Recipe#

🥘 Yellow Squash Bread Ingredients#

Yellow Squash Bread#

Lemon Icing (Optional)#

🔪 How To Make Yellow Squash Bread#

Make The Bread#

Make The Lemon Icing#

💭 Angela’s Tips & Recipe Notes#

🥡 Storing#

🥖 More Quick Bread Recipes#

📋 Recipe#

Yellow Squash Bread#

Nutrition#

Easy Yellow Squash Bread Recipe

🥘 Yellow Squash Bread Ingredients

Yellow Squash Bread

Lemon Icing (Optional)

🔪 How To Make Yellow Squash Bread

Make The Bread

Make The Lemon Icing

💭 Angela’s Tips & Recipe Notes

🥡 Storing

🥖 More Quick Bread Recipes

📋 Recipe

Yellow Squash Bread

Nutrition