Lemon Poppy Seed Summer Squash Bread

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!

Yellow Squash Bread with lemon and poppy seeds in a loaf pan and slices on a white plate.

Ah, Summer Squash Bread! Just the name evokes images of sunny days, flourishing gardens, and the sweet, comforting aromas of home baking. Turn those abundant yellow squash from your garden into a treat that’s both delightful and somewhat surprising. The tender squash, mixed with zesty lemon and playful poppy seeds, creates a bread that’s as fun to eat as it is to make.

Now, don’t let the idea of using squash in bread throw you off. This isn’t your typical loaf. This bread is light, moist, and bursting with flavor. It’s a perfect addition to your breakfast table or as a sweet snack during your day. Imagine sitting on your porch, a slice of this delightful bread in hand, sipping on your favorite tea or coffee. The lemon’s bright notes dance perfectly with the subtle sweetness of the squash, while the poppy seeds add just the right amount of texture. If you love this bread, try these recipes: Easy Rustic Olive Bread, Honey and Herb Bread, Povitica Bread, Pan de Agua, and Easy Brazilian Cheese Bread.

Reasons to Love This Bread

  • Summer Squash Bread combines the unexpected flavors of summer squash with lemon and poppy seeds for a delightful taste experience.
  • The lemon flavor offers a light and refreshing twist, perfect for warmer weather.
  • This yellow summer squash bread is perfect for sharing. Ideal for potlucks, picnics, or as a thoughtful homemade gift.

Recipe Ingredients

Ingredients for yellow squash bread prepared on a table.
  • Grated Summer Squash: Adds moisture, nutrition, and a unique flavor.
  • Lemon Juice and Zest: Provides a bright, citrusy flavor.
  • Poppy Seeds: Adds texture and a slight nutty taste.
  • Almond Flavor: Contributes a sweet, nutty aroma and taste.
  • Vanilla Extract: Adds a classic, sweet flavor.

See the recipe card for full information on ingredients and quantities.

Variations

  • Different Squash: While this recipe uses summer squash, you could also try it with zucchini, butternut squash, or even pumpkin for a different flavor profile.
  • Add Nuts: Adding chopped walnuts or pecans can provide a nice crunch and flavor.
  • Different Citrus: You can replace the lemon with other citrus like orange or lime for a unique twist.
  • Spices: Adding a teaspoon of cinnamon or a bit of nutmeg or cloves can give the bread a warm and cozy flavor.
  • Add Dried Fruits: Try adding some raisins, dried cranberries, or apricots for additional sweetness and texture.

How to Make Summer Squash Bread

Step #1: Preheat the oven to 325 degrees Fahrenheit (163 degrees Celsius). Grease or line two loaf pans. Then, set aside.

Step #2: 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.

Melted butter, sugar, lemon juice and zest, almond flavor, and vanilla extract in a large mixing bowl.

Step #3: Add the eggs one at a time, allowing each egg to fully incorporate into the mixture before adding the next.

Eggs added into batter in a clear bowl.

Step #4: Evenly sprinkle the 1 tsp salt, ½ tsp baking soda, and baking powder over the top of the mixture. Mix well.

Step #5: Working in batches, add the flour ½ cup at a time; mix entirely between each addition. Fold in the squash and poppy seeds. Divide the batter and pour on the prepared loaf pans.

Adding the flour into the batter and mixing it in.

Step #6: Bake for 1 hour or until a toothpick inserted into the middle of the loaf comes out clean. Serve and enjoy!

Lemon poppy seed bread loaves on a wire rack.

Expert Tips

  • Grate Squash Finely: Finely grated squash ensures even distribution throughout the batter, providing consistent moisture and texture in every slice of the bread.
  • Drain Squash if Watery: Some squash varieties can be quite watery. Gently press grated squash in a sieve to remove excess moisture, preventing a soggy loaf.
  • Sift Dry Ingredients: Sifting flour, baking powder, and baking soda removes lumps and aerates the ingredients, contributing to a lighter bread texture.
  • Cool on a Wire Rack: After cooling in the pan, transfer the bread to a cooling rack for at least 5-10 minutes. This prevents the bottom from becoming soggy.
Summer Squash Bread slices on a white plate.

Frequently Asked Questions

Can I use frozen squash?

Yes, you can use frozen squash. However, thaw it and drain any excess liquid before using it to prevent the batter from getting too wet.

Can I add chocolate chips to this Summer Squash Bread?

Yes, you can definitely add chocolate chips or white chocolate chips to the bread. They will introduce a sweet, chocolatey contrast to the lemon and squash flavors. A recommended amount is about ½ to ¾ cup.

What can I use if I don’t have a loaf pan?

You can use a cake pan or muffin tins, but keep in mind that cooking time will vary.

Can I make this bread without a stand mixer?

Yes, you can. You will need to cream the butter and sugar until light and fluffy using a hand mixer or a whisk and some elbow grease.

How can I make my bread more moist?

Adding a little bit more fat (in this case, butter) can make your bread moister. Also, be careful not to overbake, as this can dry out your bread.

Yellow summer squash bread on a white plate.

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.

Did you try this recipe? Leave a ⭐️ rating below and share it on Instagram, Facebook and Pinterest!

Slices of summer squash bread served on a plate.

Lemon Poppy Seed Summer Squash Bread Recipe

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!
4.4 from 932 votes
Pin Rate
Course: Breads
Cuisine: North American
Diet: Vegetarian
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 18 servings
Calories: 268kcal
Author: Linda
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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
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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, ½ tsp baking soda, and baking powder over the top of the mixture. Mix well.
  • Working in batches, add the flour ½ 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!

VIDEO

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

Serving: 1serving | Calories: 268kcal | Carbohydrates: 39g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 54mg | Sodium: 215mg | Potassium: 73mg | Fiber: 1g | Sugar: 23g | Vitamin A: 380IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 1mg

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About the Author

Linda

Hi, I'm Linda! Welcome to The Wanderlust Kitchen, where I share recipes and travel adventures from all around the world. Here you'll find a world of recipes you can have confidence in. These recipes celebrate authentic food heritage as well as modern techniques and ingredients. Be adventurous and try a new recipe and travel somewhere you have never been before.  Bon Appétit! Bon Voyage!  

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Comments:

  1. 5 stars
    This recipe is one of my family’s favorite! I add a cup or so of fresh blue berries which made it even more delicious! Very moist too!

  2. Excellent bread. Yesterday my pans were too big. Even though my pans are too big, one little loaf was gone within a couple hours. Today, I’m using one of those pans and baking it a bit longer.

  3. Thank you for your recipe. We went on vacation and came back to many large yellow squash. When using the larger squash, did you remove the seeds prior to shredding or any other parts? Thank you

    1. Hi Cristina, for small or medium squash there is no need to remove the seeds or peel the squash before shredding it. Just cut off any hard ends first. If you’re using larger squash, consider removing the seeds, as they can be tough.