You won't believe what this yummy bread is made of

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Summer Squash Bread is the best way to use up all those giant yellow squash in the garden!

Last week I came home from a camping trip and found about 10 gigantic 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 bread.

Zucchini bread is a given, but what to do with the squash? Uhhhh... how about Lemon Poppy Seed Summer Squash Bread?!

Summer Squash Bread is the best way to use up all those giant yellow squash in the garden!

This summer squash bread is so damn 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!

Recipe
Yields 2 loaves

Lemon Poppy Seed Summer Squash Bread
Summer Squash Bread is the best way to use up all those giant yellow squash in the garden!
15 minPrep Time
1 hrCook Time
1 hr, 15 Total Time

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

Instructions
1. Preheat the oven to 325 degrees Fahrenheit. Grease or line two loaf pans; set aside.
2. 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.
3. Add the eggs one at a time, allowing each egg to fully incorporate into the mixture before adding another.
4. Evenly sprinkle the salt, baking soda, and baking powder over the top of the mixture. Mix well.
5. Working in batches, add the flour a 1/2 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

Summer Squash Bread is the best way to use up all those giant yellow squash in the garden!

The post Lemon Poppy Seed Summer Squash Bread appeared first on The Wanderlust Kitchen.

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