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!
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.
Table of Contents
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
- 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 9×5 inch 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.
Step #3: Add the eggs one at a time, allowing each egg to fully incorporate into the mixture before adding the next.
Step #4: Evenly sprinkle the 1 tsp salt, 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.
Step #6: Bake for 1 hour or until a toothpick inserted into the middle of the loaf comes out clean. Serve and enjoy!
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.
Frequently Asked Questions
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.
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.
You can use a cake pan or muffin tins, but keep in mind that cooking time will vary.
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.
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.
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.
Lemon Poppy Seed Summer Squash Bread Recipe
RECOMMENDED PRODUCTS
Ingredients
- 1 cup melted unsalted butter
- 2 cups granulated sugar
- zest of 2 small lemons
- 1/4 cup fresh squeezed lemon juice - (typically 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 (163 degrees Celsius). Grease or line two 9×5 inch 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, 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!
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NOTES
Nutrition
Today is the 4th time making this bread. My grandchildren and great grandchildren eat it every time they come here. Everyone loves it.
Thank you for posting the recipe
Hi Marg,
Thanks for sharing. I love that this is a “kid approved” recipe!
– Linda
I only have one loaf pan. Would you recommend cutting the recipe in half or putting half the batter in the frig for the hour and about 15 minutes it’ll take to bake the first one and cool the pan?
I’m so stoked to find a baking recipe for yellow squash! Thanks!
Hi Lisa,
I would half the recipe and cook it immediately, then do the same again once the loaf pan was cooled and cleaned.
The rationale for this is that the baking powder and baking soda that help the bread rise work best when the rise happens in the oven.
If you refrigerate the batter, the texture of the bread may not be as good.
– Linda
Do you squeeze out the extra moisture from the squash or just two cups of grated and go?
Hi Heather,
Just shred and go. You don’t need to save any extra moisture from the squash, but you also don’t want to squeeze it dry or pat it dry.
– Linda
Could I make this with a mix of almond and regular flour? If so, any suggestions on a ratio of almond to regular flour? Thanks!
Hi Meagen,
It looks like this can be done, but I haven’t done it. Here is an article that should be of great help: https://www.goodforyouglutenfree.com/almond-flour-in-place-of-flour/
If you give it a go, please let us know how you did it and how it turned out.
– Linda
Mine did not rise at all…each about an inch high. Would have rather done in one loaf pan for a normal sized loaf? Anyone have ideas?
Hi Meredith,
I’m not sure what happened. Here are a couple of thoughts. It could be that your loaf pan is a larger one and it did rise, but it just had a larger area to fill. The other thought is that it could be your baking soda and / or baking powder is too old.
Here are a couple of links that might help you:
https://www.leaf.tv/articles/how-to-fix-dough-that-wont-rise/
https://www.kingarthurbaking.com/blog/2014/08/04/my-bread-didnt-rise
– Linda