If your garden is overflowing with fresh summer squash, this Lemon Poppy Seed Summer Squash Bread is one of the best ways to use it. It has a bright citrus flavor, a tender crumb, and just the right amount of crunch from poppy seeds. The shredded squash keeps every slice incredibly moist without adding a noticeable vegetable flavor, making it perfect for breakfast, brunch, afternoon coffee, or even dessert.
This easy quick bread comes together in just a few minutes and fills your kitchen with the fresh scent of lemon while it bakes. Whether you're using yellow summer squash from your garden or the farmers market, this recipe is one you'll want to make all season long.
During the summer, one of my favorite bread to make is Zucchini Bread. Since zucchini is a squash, I figured– why can't I swap out the green squash for yellow summer squash? And guess what? It works and pairs SO well with lemon poppy seed.
Why You'll Love This Recipe
- A delicious way to use up extra summer squash
- Soft, moist, and full of fresh lemon flavor
- Easy one-bowl batter
- Perfect for breakfast, snacks, or gifting
- Freezes beautifully for later
Can You Taste the Squash in This Bread?
Like me, you may not be a fan of yellow squash. That's okay because even though you have it in this recipe, you really can't taste it. It's mostly there for moisture and just an added veggie to your dessert bread.
This bread tastes good right out of the oven, but you can also serve it over the next three days for breakfast, lunch, and dinner.
What Does Summer Squash Do in Bread?
Just like zucchini, yellow summer squash adds moisture without making the bread taste like vegetables. Once it's shredded, it practically disappears into the batter, creating a soft, tender loaf that stays fresh for several days.
There's no need to peel the squash—the skin is tender and adds beautiful flecks of color throughout the loaf.
How to Make Lemon Poppy Seed Summer Squash Bread
To make this, all you really need to do Is mix all your ingredients together and mix in a bowl. Divide between two bread pans and bake for about an hour.
That's how simple and easy this recipe is.
Tips for the Best Quick Bread
- Don't overmix the batter or the bread can become dense.
- Lightly squeeze excess moisture from the squash if it's especially watery.
- Fresh lemon juice and zest provide the brightest flavor.
- Let the bread cool completely before glazing.
Frequently Asked Questions
Can I substitute zucchini?
Yes! Zucchini works perfectly in this recipe and can be substituted in equal amounts.
Do I peel the summer squash?
No. The peel is tender and softens while baking.
Can I make this ahead of time?
Yes. In fact, the flavor gets even better the next day as the lemon has more time to develop.
Can I use bottled lemon juice?
Fresh lemon juice is highly recommended for the best flavor, but bottled will work if that's what you have.
More Lemon Recipes You'll Love
Final Thoughts
Lemon Poppy Seed Summer Squash Bread is the perfect combination of fresh garden produce and bright citrus flavor. It's moist, tender, and bursting with lemon in every bite while the summer squash keeps it incredibly soft. Whether you're looking for a way to use up your harvest or simply want a fresh summer loaf to enjoy with coffee or tea, this recipe is sure to become a seasonal favorite.
Welcome to Farmers Market Week! This is the week we celebrate all things found at the Farmers Market. There are over fifteen bloggers sharing over 50 recipes this week. From drinks and desserts to entrees and sides, there’s something for everyone this week.
Friday Farmers Market Recipes
Savory Recipes
- Burrito Bowl with Fresh Corn and Tomatoes from Karen's Kitchen Stories
- Cajun Shrimp from A Day in the Life on the Farm
- Crustless Zucchini Cheese Pie from A Kitchen Hoor's Adventures
- Dill Pickle Egg Salad from Art of Natural Living
- Dutch Oven Chicken with Vegetables from Family Around the Table
- Everything Bagel Breakfast Sushi from The Spiffy Cookie
- Gnocchi with Corn, Mushrooms, and Bacon from Hezzi-D's Books and Cooks
- Pepper Parmesan Beans from Jolene's Recipe Journal
- Spicy Hoisin Grilled Corn from Palatable Pastime
- Sweet Potato Fries from Cindy's Recipes and Writings
- Zucchini and Hamburger Stew from Cheese Curd In Paradise
Sweet Recipes
- Fluffy Peach Waffles from Red Cottage Chronicles
- Lemon Poppyseed Summer Squash Bread from Jen Around the World
- Peach Lassi from Magical Ingredients
Lemon Poppy Seed Summer Squash Bread
Easy sweet bread recipe that is stuffed full of yellow summer squash!
Ingredients
- 1 cup butter melted
- 2 cups sugar
- Grated lemon zest from two large lemons
- Juice from 2 large lemons
- 1 teaspoon pure vanilla extract
- 3 large eggs
- 1 teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 3 cups all-purpose flour
- 2 cups grated yellow summer squash from about 2 small to medium summer squash
- 1 tablespoon poppy seeds
Instructions
- Preheat the oven to 325 degrees F. Generously spray two 8.5-inch loaf pans with cooking spray and add a piece of parchment paper to the pans to keep the bread from sticking.
- In a large mixing bowl, add the melted butter, sugar, lemon zest, lemon juice, and vanilla extract. Cream it together until fluffy and light in color.
- Add the eggs, one at a time, and mix until fully incorporated before adding another.
- Sprinkle the salt, baking soda, and baking powder over the top of the mixture and mix well.
- Add the flour ½ cup at a time and mix entirely between additions.
- With a rubber spatula, gently fold in the summer squash and poppy seeds.
- Divide the batter evenly between the two prepared loaf pans.
Bake at 325 degrees F for 60-65 minutes or until a skewer inserted into the middle of the loaf comes out clean. - Be careful not to check the loaves early or you may cause them to sink slightly in the middle.
- Place loaves on a cooling rack to cool 5-10 minutes before carefully removing them from the loaf pans to cool completely.
- Loaves will last about 3 days covered at room temperature.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 648Total Fat: 26gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 131mgSodium: 683mgCarbohydrates: 98gFiber: 4gSugar: 57gProtein: 9g
Briceland
Friday 1st of August 2025
Made this today. I added a little less than a cup of sourdough discard and it is amazing! Definitely a keeper recipe!
Jennifer Sikora
Wednesday 6th of August 2025
Oh that sounds delicious!