Lemon Poppy Seed Summer Squash Bread Recipe

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4.41 from 932 votes

Lemon Poppy Seed Summer Squash Bread Recipe

Summer Squash Bread is the best way to use up all those giant yellow squash in the garden!

Prep Time15

Cook Time1

Total Time1 15

Course: Breads

Cuisine: North American

Servings: servings

Calories: 268kcal

Author: Linda

Equipment

Ingredients

1 cup melted unsalted butter
2 cups granulated sugar
Juice and zest of 2 small lemons
1 teaspoon almond flavor
1/2 teaspoon vanilla extract
3 large eggs
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
3 cups all-purpose flour
2 cups grated summer squash
1 tablespoon poppy seeds

Instructions

Preheat the oven to 325 degrees Fahrenheit. Grease or line two loaf pans; set aside.
Place the melted butter, sugar, lemon juice and zest, almond flavor and vanilla extract in a large mixing bowl. Cream together until fluffy and light in color, about 1 to 2 minutes.
Add the eggs one at a time, allowing each egg to fully incorporate into the mixture before adding another.
Evenly sprinkle the salt, baking soda, and baking powder over the top of the mixture. Mix well.
Working in batches, add the flour a 1/2 cup at a time; mix in entirely between additions. Fold in the squash and poppy seeds. Divide the batter between the prepared loaf pans. Bake for 1 hour, until a toothpick inserted into the middle of the loaf comes out clean.

Video

Notes

For the shredded squash, just shred and go. You don’t need to save any extra moisture from the squash, but you also don’t want to squeeze it dry or pat it dry either.

You do not need to refrigerate this Lemon Poppy Seed Summer Squash bread, but it will last longer in the fridge than at room temperature. You can keep it in an air-tight container at room temperature for 1-2 days, or refrigerated in an airtight container for 3-5 days.

To make a Gluten Free version, substitute 3 cups of all-purpose gluten-free flour in place of 3 cups of all-purpose regular flour and add 1 1/2 teaspoons of xantham gum. Try using Bob’s Red Mill all-purpose gluten-free flour.

If anyone in your family has nut allergies, you can leave out the almond flavoring, and then double the vanilla extract and use 1 teaspoon of vanilla extract instead of 1/2 teaspoon.

Nutrition