Summer Squash Bread is the best way to use up all those giant yellow squash in the garden!
Summer squash bread sounds kind of weird, doesn’t it?
I grew a garden for the first time this year, and like a total amateur I planted way too many squash and zucchini seeds and when I ended up with THREE plants of each, I didn’t have the heart to thin them back.
Those of you who have grown summer squash and zucchini understand how ridiculous that is. I’m swimming in vegetables over here and quickly running out of ways to use them. I need more yellow squash recipes!
Since I essentially create recipes for a living, you would think I’d be the perfect person to deal with a huge basket of produce harvested from my garden each morning. Unfortunately, that just isn’t the case.
See, I plan out (most of) my recipes and posts weeks in advance, and I also work on a freelance basis to create recipes for other companies. Regardless of the time of year, or what I have lying around the kitchen, sometimes I’m just too busy working on specific recipes to make use of what’s in front of me.
Last week I came home from a camping trip and found about 10 gigantic yellow squash and zucchini out in the garden, each one roughly the size of a football. These extra-large varieties typically have a firmer texture and larger seeds than the more appropriately-sized specimens sold at the grocery store, so just about the only thing I could think to do was to turn them into yellow squash bread.
Zucchini bread is a given, but what to do with the squash? Uhhhh… how about Lemon Poppy Seed Summer Squash Bread?!
Years ago when I acquired my first stand mixer, I also got the slicer/shredder attachment:
As far as attachments go, it might be the most basic of them all, but it’s one of my very favorites. It’s cheap, effective, easy to clean, and easy to store.
In 10 minutes, I had enough shredded squash and zucchini to bake close to 50 loaves of quick bread. I kept the squash and zucchini separate, and froze it all in 2-cup portions for future use.
This summer squash bread recipe is so darn good, I think it qualifies as a dessert rather than a quick bread. I thought about covering it with icing, but honestly it doesn’t need it. It doesn’t even need to be slathered in butter, which is my natural instinct for zucchini bread.
Go grab those huge squash out of your garden and get ready for a treat!
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Here’s the Recipe!
Lemon Poppy Seed Summer Squash Bread
Summer Squash Bread is the best way to use up all those giant yellow squash in the garden!
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
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Nutrition Information
Yield 20 Serving Size 1Amount Per Serving Calories 254Total Fat 10gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 4gCholesterol 52mgSodium 202mgCarbohydrates 38gFiber 1gSugar 22gProtein 3g
Nutrition information has been auto-calculated for your convenience.
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Comments
I think I’ve found my new favorite squash recipe…I like zucchini sauteed but the texture of yellow squash doesn’t lend itself as well; and i’ve had a stockpile building up in my fridge from my farm share bags. I used whole-grain white wheat flour and my cast-iron bundt instead of loaf pans, and this baked up dense and moist like a pound cake. It didn’t even need the glaze as it was sweet (and moist) enough on its own. This will be great for breakfast, snack and dessert time. The only other change I might make is to decrease the sugar a little. But I may even get my dad (who loves pound cake but hates vegetables) to eat this!
This redcipe was just what I was looking for! I too love anything lemon and the fact that it calls for almond flavoring makes a delicious difference. I have an apple bread recipe that calls for both vanilla and almond flavoring and the same is true in that bread. It is “over the top” delicious, but no one can seem to figure out the secret ingredient! Thank you for the post. Our garden is producing more yellow squash than we can use and give away. I’m sure our neighbors will be thrilled with a loaf of Lemon Squash Bread!!!
Haha, I was reading this reciper and kept going back to ingredients, wondering why only 1 TEASPOON of almond FLOUR – it’s almond FLAVOR! Sounds yummy – I am so glad I started searching what to do with all my yellow squash. Making it now!
Has anyone tried this with a Dairy free butter alternative? Just wondering if an oil or butter substitute would work?
do you need to take the moisture out of the squash before using it?
Nope!
This is my go to recipe for a great spring/ summer loaf! It’s always a hit with family and friends, I can’t tell you how many quarantine loaves I’ve given away. I use organic sugar, which is more coarse and it gives a nice little crunch to the edges. Thank you so much for this awesome recipe.
I’ve been making Zucchini Bread for 40 years…crushed pineapple, chopped walnuts, you know the drill.
Anyway, yesterday I was wondering what to do with 6 medium yellow squash and found your recipe. It is terrific. There’s no ‘evidence’ of squash like with zucchini. My grands were none the wiser. I’ll be making this again. Oh, and I did add some bottled lemon juice since my lemons were not that juicy. Many thanks.
I followed the recipe, but instead of making 2 loaves I made 24 muffins (much simpler for serving at work). I baked them at 325 degrees for 21 minutes. Not a crumb left! I adore the combo of lemon and almond. These simple, down-home squash muffins are beautiful and elegant! Incredibly moist and delicious! I may give a tart lemon icing a try – can only make them even more incredible!
Wow! Just tried a piece of the lemon poppy seed summer squash bread very very good thank you so much. My first time growing crookneck yellow summer squash and I have plenty of it.
Just when I was going to discontinue growing yellow zucchini because family does not care for it as much as green zucchini..,..OMG! I made this with one of my “giant” yellow zucchini and omitted the poppy seeds as I did not want to go to the store, Results of this recipe is to die for!! Simple and like eating a cloud. I did peel the squash as the skin was pretty thick. I also drizzled a lemon icing over it to make up for the absence of poppy seeds. This is going to be my new signature zucchini bread. (Icing was 1TBLS butter melted in microwave,zest and juice if a small lemon and 1/2cup powdered sugar mixed til smooth and poured over the still warm bread). Outstanding! I will definitely try it with the poppy seeds next time. I’m sure that’s even better. Thank you for this recipe.
What size loaf pans?