Lemon Poppy Seed Summer Squash Loaf

We’re no strangers to zucchini bread over here, but what about making a delicious loaf using summer squash? We’re just saying, if zucchini bread can be totally amazing, so can squash bread! Lemon poppy seed bread no less. With summer squash, lemon juice and zest, lemon pudding and Greek yogurt (to keep loaf moist), and lots of poppy seeds, this is one bread you won’t want to miss.

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Not to be outdone by the tastiness of the bread itself, the glaze we topped everything off with is a game-changer. It’s thick and super lemon-y, perfectly coating the cooled loaf. If you have the self-restraint to wait until the glaze sets, all the more power to you…if you don’t…we completely understand. Regardless, give this summery loaf a try and see how good it is!

Why You’ll Love This Recipe

  • Moist and flavorful loaf with a refreshing lemon twist.
  • Unique use of summer squash adds a delightful texture.
  • Poppy seeds add a subtle crunch and visual appeal.
  • Easy to follow with simple ingredients.

Kitchen Equipment You’ll Need

  • Loaf pan
  • Large mixing bowl
  • Whisk or electric mixer
  • Grater
  • Measuring cups and spoons

Ingredients

  • 2 cups all-purpose flour
  • 1 cup yellow squash, grated, squeezed of excess moisture
  • 3/4 cup sugar
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1/2 cup Greek yogurt
  • 1/2 package lemon instant pudding
  • 1/4 cup lemon juice
  • 2 tablespoons poppy seeds
  • 2 teaspoons lemon zest
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • Glaze:
  • 1/2 cup powdered sugar
  • 1-2 tablespoons lemon juice, as needed

Preparation

  1. Preheat oven to 350º F and lightly grease a loaf pan with butter or non-stick spray.
  2. In a large bowl or mixer, beat together eggs and vegetable oil, then mix in yogurt, lemon juice, and vanilla extract.
  3. In a separate bowl, whisk together flour, sugar, lemon pudding mix, lemon zest, baking powder, baking soda, and salt until combined.
  4. Gradually mix dry ingredients into the wet ingredients until just combined, then fold in grated summer squash and poppy seeds until incorporated.
  5. Pour batter into greased loaf pan and place in oven. Bake for 45-55 minutes, or until a toothpick inserted in center comes out clean.
  6. While loaf cooks, whisk together powdered sugar and lemon juice to create a smooth glaze, adding more lemon juice for a thinner glaze and less for a thicker one.
  7. Remove bread from oven and let cool completely, then drizzle with lemon glaze.
  8. Let set and serve warm or at room temperature. Enjoy!

Tips for Success

  • Ensure the summer squash is well-drained to avoid excess moisture in the loaf.
  • For an extra lemony kick, add more lemon zest to the batter.
  • Wait until the loaf is completely cool before glazing to ensure the glaze sets properly.

Additional Tips or Variations

  • Try adding a handful of chopped nuts for added crunch.
  • Substitute zucchini for summer squash if preferred.
  • Experiment with lime juice and zest for a different citrus flavor.

Nutritional Highlights (Per Serving)

  • Calories: 250
  • Fat: 10g
  • Carbohydrates: 35g
  • Protein: 4g

Frequently Asked Questions (FAQ)

Can I use a different type of squash?
Yes, zucchini is a great substitute for summer squash in this recipe.

How should I store the loaf?
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Can I freeze the loaf?
Absolutely! Wrap it tightly in plastic wrap and foil, then freeze for up to 3 months.

Conclusion

This Lemon Poppy Seed Summer Squash Loaf is a delightful twist on a classic favorite. Perfectly moist and lemony, it’s sure to become a staple in your summer baking repertoire. Give it a try and let us know how it turns out in the comments below. We’d love to hear your variations and tips!

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