This delicious Lemon Poppy Seed 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 lemon 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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How to Make Squash Bread
Assemble your ingredients. For exact amounts please see recipe card below.
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 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.
Serve and enjoy!
If you will be eating the bread in a couple of days, just store it on the counter, double wrapped in plastic wrap. It will keep for up to a week in the refrigerator wrapped in plastic.
You can freeze this bread! To freeze a whole loaf, first, let the loaf cool. Then double wrap the loaf in plastic wrap. Place the wrapped bread in an airtight, freezer-safe plastic bag. Write the date on the bag and then put it in the freezer for up to 3 months.
You can also freeze individual slices by double wrapping them in plastic wrap and putting them in a freezer bag. This makes it easy to heat up an individual slice whenever you want.
Drinks to Pair with this Lemon Summer Squash Bread
This recipe definitely makes me want to sit on a porch with a slice of this bread and a delicious drink to pair it with. Here are the ones I would recommend:
Raspberry and Honeydew Agua Fresca – The perfect Summer Bread with the Perfect Summer Drink!
Boozy Iced Coffee – Perfect to pair for that Summertime afternoon when you need a little bit of caffeine and fun added to the day.
Mango Lassi – A smooth and creamy fruit drink on a warm summer day, need I say more?
Lemon Poppy Seed Summer Squash Bread Recipe
- 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
- 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 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.
I am about to make this for the first time. I have a technical question…
It says to melt the butter first and then cream in mixing bowl with other ingredients. Why melt the butter completely and not just use softened butter that will cream in the mixing bowl?
I haven’t made this recipe that way so not sure if it would work or not, but give it a go if you want.
Thank you, thank you, thank you for sharing Summer Squash Bread with all of us!
LOVE this recipe! My husband & company also loved it. And my husband rarely likes anything other than meat & potatoes, literally.
In reply to Charlie’s 08.25.20 question:
Yes, you can use softened butter & cream w/sugar first. That’s what I did….by mistake! I’m used to creaming butter / sugar in this type of batter recipe, so I did it on autopilot. When I noticed the error I thought, I cream most batter recipes this way, so why not keep going & bake it as is.
Result = TOTAL SUCCESS!
Great flavor, great texture! The combination of butter, lemon juice / zest, almond ex, vanilla ex, poppy seeds with yellow squash is amazing!
I’m off to see if I have any current (batter) recipes I can change to reflect this new combination.
Looking forward to seeing all that TheWanderLustKitchen has.
Thankful I found you!
Hi Ann, thanks for the kind words and for answering Charlie’s question. – Linda
Can I use a glass loaf pan? All the stores around me are absolutely out of all disposable and metal loaf pans, all that was left were the glass ones.
Here is what I found from this site: https://www.simplyrecipes.com/the_simply_recipes_guide_to_loaf_pans/
An old rule (introduced by Pyrex itself) says to reduce the temperature 25 degrees lower than the recipe calls for if you’re baking in glassware. We’ve found this is not necessary. Just check for the doneness early, and rely on sensory cues (smells, firmness, the good old toothpick-inserted-in-center-of-loaf-comes-out-clean test) to gauge done-ness rather than time. Which is a good habit no matter what your pan is made of.
Does it need refrigerated? Or left on counter
You do not need to refrigerate this Lemon Poppy Seed Summer Squash bread, but it will last longer in the fridge than at room temperature. You can keep it in an air-tight container at room temperature for 1-2 days, or refrigerated in an airtight container for 3-5 days.
I substituted 1 cup unsweetened applesauce in place of butter, don’t need all that fat, love love love this recipe. Very delicious ?
This sounds wonderful and I can’t wait to try it with the plethora of lemon drop squash we are getting out of our garden right now. Can this bread be frozen? Also, when you said you froze the extra shredded squash, how did you do that? I’d love to know more since we will be trying to preserve a lot of squash and zucchini this year. Thanks so much!
Yes, this bread can be frozen. After the bread has fully cooled, wrap each loaf of bread tightly in plastic wrap or foil and then put them in a zip lock bag, and put them into a zip-top bag before storing them in the freezer.
When you want a loaf, take it out of the freezer, then thaw at room temperature and then enjoy a taste of summer all year!
To freeze the extra shredded squash, just put it into freezer bags or other freezer containers and place in the freezer. Easy, peasy!