Lemon Poppy Seed Summer Squash Bread Recipe
User Reviews
4.4
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
18 servings
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Calories
268 kcal
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Course
Bread
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Cuisine
North American
Lemon Poppy Seed Summer Squash Bread Recipe
Description
This bread starts by blending melted butter and sugar with fresh lemon juice, zest, almond extract, and vanilla extract, creating a bright and fragrant base. Eggs are added one at a time to provide structure and richness. Dry ingredients—salt, baking soda, baking powder, and flour—are incorporated gradually, maintaining a consistent batter. Grated summer squash is folded in along with poppy seeds, which lend a subtle crunch and earthy note.
Baked in loaf pans at a moderate oven temperature, the bread rises gently to a moist crumb with pockets of squash moisture and bursts of lemon flavor. The combination of citrus and nutty seeds with the mild vegetable creates a unique quick bread.
It is served sliced and can be enjoyed as a snack or breakfast bread, offering freshness from the lemon and subtle texture variation from the squash and poppy seeds.
Store tightly wrapped at room temperature for up to three days, refrigerate for up to a week, or freeze for up to three months. Reheat in a preheated oven to restore freshness.
Ingredients
- 1 cup unsalted butter melted
- 2 cups granulated sugar
- lemon zest of 2 small
- 1/4 cup lemon juice typically 2 small lemons, fresh squeezed
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 3 egg large
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3 cups all-purpose flour
- 2 cups summer squash grated
- 1 tablespoon poppy seeds
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!
Notes
- Wrap the bread tightly in plastic wrap or foil to keep it fresh at room temperature for up to 3 days.
- Refrigerate the bread for up to one week if not consumed quickly.
- For longer storage, freeze the bread up to 3 months, wrapped securely to avoid freezer burn.
- To reheat frozen bread, thaw completely then warm in a 350°F oven for 10 to 15 minutes until heated through.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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