Lemon Poppy Seed Summer Squash Bread
The Wanderlust Kitchen
John bought some really delicious yellow squash from Fastnight Creek Farms and when I saw them I knew I had to make a quick bread. If you follow my recipe blog you will see that I am the queen of quick breads and when I saw this recipe I knew I had to make this recipe. Enjoy!
1 cup melted unsalted butter
2 cups granulated sugar
Juice and zest of 2 small lemons
1 tsp. almond flavor
½ tsp. vanilla extract
3 large eggs
1 tsp. salt
1 tsp. baking soda
½ tsp. baking powder
3 cups all-purpose flour
2 cups grated summer squash
1 Tbsp. poppy seeds
Preheat the oven to 325 degrees F. Grease or line 2 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 ½ 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.