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
My whole family loves this recipe! However, is there a way to reduce the sugar? Maybe add grated apples or something?
Outstanding Lemon Poppy flavor.
Just made and we all love it!
I was wondering your thoughts on freezing the bread. We have so much squash in our garden and wanting new ways to preserve.
We used mini loaf pans instead of 2 large ones so we could share with friends and family easier.
Fills around 6 of our mini load pans.
Hi Alexis, yes, you can freeze this Summer Squash 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.
This recipe made the most wonderfully flavored bread. It was a huge hit!
My 92 year-old Mom has been making this bread/cake for a couple years now and everyone that tries it – loves it! However with the last two batches the bread has fallen and large chunks remain in the loaf pan after inverting. Mom isn’t doing anything different with the recipe, any idea what may be causing the problem?
PS even the crumb chunks left in the pan taste great.
Hi Kevin,
I’m not sure, but if by “fallen” you mean the bread collapses in the middle after baking, then here is one possibility. This excerpt comes from here: https://thebreadguide.com/why-does-my-bread-collapse-or-flatten/
Bread collapsing or flattening after the bake?
While this is not common in bread but mostly in cakes, there are some occasions where this can happen.
Most commonly I see that people ask about the bread flatting and when I look at what kind of bread they make it mostly always points to bread that resembles cake batters. This can also happen in high hydration doughs as well.
I categorize bread by the leavening agents. If your bread uses baking powder or/and baking soda than I would consider that more of a batter almost cake-like ( without eggs or sugar).
For “Batter Dough” the most common mistake is overmixing. This overmixing will usually cause a collapse in the middle of your loaf.
The leavening agents used ( baking soda, baking powder or a mixture of both ) need a liquid in order to release their gasses.
If you create a strong gluten mesh, in this case, it will only hinder the development of these gasses. Mix your ingredients until they combine rather than trying to make your batter smooth.
So, if this is the culprit, try less mixing and let us know how it goes.
– Linda