Lemon Poppy Seed Summer Squash Bread
(from cokerlj’s recipe box)
Trying to use up my abundance of squash from my garden! Saw this on a recipe site…IT WAS AMAZING! I have edited to add more lemon.
Source: Wanderlust Kitchen
Ingredients
- 1 cup melted unsalted butter
- 2 cups granulated sugar
- Juice and zest of 2 small lemons, needs quite a bit more if you like lemon flavor
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3 cups flour
- 2 cups grated summer squash
- 1 1/2 tablespoon poppy seeds
- (original recipe called for less vanilla and a teaspoon of almond flavoring, I'm not a fan of almond flavor)
Directions
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NOTES: I DOUBLED THE RECIPE! We used 6 of the smaller 7×3×2 1/2 pans.
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Preheat the oven to 325 degrees. Grease or line two loaf pans. Set aside.
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Place the melted butter, sugar, lemon juice and zest and vanilla extract in a large mixing bowl. Cream together until fluffy and light in color, about 1-2 minutes.
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Add the eggs one at a time, allowing each egg to fully incorporate into the mixture before adding another.
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Evenly sprinkle the salt, baking soda and baking powder over the top of the mixture. Mix well.
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Working in batches, add the flour 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.