Summer Squash Lemon Bread Muffins

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Lemon summer squash bread muffins with a dab of honey lemon glaze and spearmint sprigs from my garden. (Photo by Charlotte Ekker Wiggins)

Lemon summer squash bread muffins with a dab of honey lemon glaze and spearmint sprigs from my garden. (Photo by Charlotte Ekker Wiggins)

Summer Squash Lemon Bread Muffins

If you like lemon-flavored breads you will love Summer Squash Lemon Bread courtesy of This Delicious House. I was looking for something to use summer squash besides the usual and this was a nice alternative. A friend had suggested I try using summer squash in baking but misplaced the recipe she gave me so this one counts as hers.

I baked these in muffin tins so I have single servings to enjoy with tea and share with friends. These will be individually frozen so they can easily be popped out and enjoyed.

You Will Need:

  • 1 cup summer squash, grated and squeezed dry

  • 1/2 cup butter, softened

  • 1 cup sugar

  • 2 large eggs

  • 1/2 cup greek yogurt (nonfat works)

  • 1/2 cup milk

  • 1 lemon, zested and juiced (about 1/4 lemon juice)

  • 2 cups flour

  • 2 teaspoons baking powder

  • 1/4 teaspoon salt

  • 1/4 cup candied lemon peel (optional)

    Honey Lemon Glaze Recipe

  • 1 tablespoon lemon juice

  • 1 tablespoon honey

  • 1/2 cup powdered sugar

To Make:

  • Preheat oven to 350 degrees. Coat a 9 x 5 loaf pan with cooking spray and set aside or prepare muffin tins. I used two 12-muffins plan but you can use just one and fill each to the top - this recipe does not rise.

I used a sieve to squeeze the summer squash dry. Also remove seeds before grating. (Photo by Charlotte Ekker Wiggins)

I used a sieve to squeeze the summer squash dry. Also remove seeds before grating. (Photo by Charlotte Ekker Wiggins)

  • Grate the squash using the large holes of a grater. I didn’t first remove seeds and thought twice after it was grated. Picking seeds out can be an exercise in patience so if you don’t like the seeds, remove them first. I didn’t notice the leftover ones in the baked muffin.

  • Squeeze out any moisture. I used a large sieve and pressed the squash with a spoon. There won’t be a lot.

  • In a bowl, cream together the butter and sugar.

  • Beat in the eggs, yogurt, milk, lemon zest and juice until well combined. I didn’t have candied lemon peel so I skipped it.

  • Stir in the flour, baking powder, and salt.

This is a whole grated summer squash, I was sidetracked and forgot to measure, should be close. (Photo by Charlotte Ekker Wiggins)

This is a whole grated summer squash, I was sidetracked and forgot to measure, should be close. (Photo by Charlotte Ekker Wiggins)

Fold in the grated squash. I was listening to a podcast and forgot to measure the grated squash. One medium squash should make about one cup.

You can fill the muffin tins to the top for this recipe. (Photo by Charlotte Ekker Wiggins)

You can fill the muffin tins to the top for this recipe. (Photo by Charlotte Ekker Wiggins)

Pour into loaf pan and bake for 60 minutes, or until toothpick inserted in bread comes out clean. I used muffin tins and filled it only half full. You can fill them up to the top, this batter won’t rise.

Cool on a wire rack. Make sure bread is completely cooled before adding glaze.

  • To make the glaze, whisk together the honey and lemon juice. Whisk in the powdered sugar. Pour overtop of cooled bread.

My glaze came out thick, more like an icing. I made it for a few muffins and will skip it for the remaining muffins. When serving, will just add a dollop of fresh honey!

This is a great recipe to add to your very own cookbook either for yourself or as a gift.

I will make these again, truly hard to believe there was something healthy in these!

Charlotte