Lemon Poppy Seed Summer Squash Bread Recipe

Name: Lemon Poppy Seed Summer Squash Bread Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 18 servings
Ingredients: 1 cup melted unsalted butter; 2 cups granulated sugar; zest of 2 small lemons; 1/4 cup fresh squeezed lemon juice; 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

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Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings
18 servings
Calories
268 kcal
Course
Bread
Cuisine
North American

Lemon Poppy Seed Summer Squash Bread Recipe

Farrah Baldwin

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Brighten up your baking with our Lemon Poppy Seed Summer Squash Bread – a unique, garden-inspired treat that turns ordinary squash into an extraordinary treat!

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Ingredients

Servings

1 cup melted unsalted butter
2 cups granulated sugar
zest of 2 small lemons
1/4 cup fresh squeezed lemon juice (typically 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

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Instructions

Preheat the oven to 325 degrees Fahrenheit (163 degrees Celsius). Grease or line two loaf pans. Then, set aside.
In a large mixing bowl, place the melted butter, sugar, lemon juice, lemon zest, almond flavor, and vanilla extract. Cream them 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 the next.
Evenly sprinkle the 1 tsp salt, baking soda, and baking powder over the top of the mixture. Mix well.
Working in batches, add the flour 1/2 cup at a time; mix entirely between each addition. Fold in the squash and poppy seeds. Divide the batter and pour into the prepared loaf pans.
Bake for 1 hour or until a toothpick inserted into the middle of the loaf comes out clean. Serve and enjoy!

Equipments used:

Notes

Storage Info:
To store Summer Squash Bread, wrap it tightly in plastic wrap or aluminum foil or keep it in an airtight container. It stays fresh at room temperature for up to 3 days or in the refrigerator for up to a week. You can freeze it for up to 3 months; just wrap it securely to prevent freezer burn. To reheat, thaw if frozen, then warm in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) for about 10-15 minutes or until heated through.

Nutrition Information

Show Details

Serving 1serving Calories 268kcal (13%) Carbohydrates 39g (13%) Protein 3g (6%) Fat 11g (17%) Saturated Fat 7g (35%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 0.4g Cholesterol 54mg (18%) Sodium 215mg (9%) Potassium 73mg (2%) Fiber 1g (4%) Sugar 23g (46%) Vitamin A 380IU (8%) Vitamin C 2mg (2%) Calcium 26mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 18servings

Amount Per Serving

Calories 268 kcal

% Daily Value*

Serving	1serving
Calories	268kcal	13%
Carbohydrates	39g	13%
Protein	3g	6%
Fat	11g	17%
Saturated Fat	7g	35%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	3g	15%
Trans Fat	0.4g	20%
Cholesterol	54mg	18%
Sodium	215mg	9%
Potassium	73mg	2%
Fiber	1g	4%
Sugar	23g	46%
Vitamin A	380IU	8%
Vitamin C	2mg	2%
Calcium	26mg	3%
Iron	1mg	6%