This Lemon Poppy Seed Summer Squash Bread has a surprise twist — yellow summer squash! It's the perfect way to use up some of that squash you picked up at the farmer's market. This bread has the perfect amount of moisture and is sweet but not overly sweet. It is delightfully flavorful.

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.

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.

This bread is not dense at all and is very soft. I love the big flakes of yellow squash running all throughout. Because of the water content in this veggie, it really adds a lot of moisture to the bread as it cooks.

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.

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

Yield: 2 loaves

Lemon Poppy Seed Summer Squash Bread

Name: Lemon Poppy Seed Summer Squash Bread
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Yield: 2
Cuisine: American
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

Easy sweet bread recipe that is stuffed full of yellow summer squash!

Prep Time 15 minutes

Cook Time 1 hour 5 minutes

Total Time 1 hour 20 minutes

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:

Serving Size:

1
Amount Per Serving: Calories: 648Total Fat: 26gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 131mgSodium: 683mgCarbohydrates: 98gFiber: 4gSugar: 57gProtein: 9g