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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.
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!
Lemon Poppy Seed Squash Loaf
Yield(s): Serves 10
1 hour 15 minutes
you're making mealtime meaningful.
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
- Preheat oven to 350º F and lightly grease a loaf pan with butter or non-stick spray.
- In a large bowl or mixer, beat together eggs and vegetable oil, then mix in yogurt, lemon juice and vanilla extract.
- In a separate bowl, whisk together flour, sugar, lemon pudding mix, lemon zest, baking powder, baking soda and salt until combined.
- Gradually mix dry ingredients into the wet ingredients until just combined, then fold in grated summer squash and poppy seeds until incorporated.
- Pour batter into greased loaf pan and place in oven. Bake for 45-55 minutes, or until toothpick inserted in center comes out clean.
- 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.
- Remove bread from oven and let cool completely, then drizzle with lemon glaze.
- Let set and serve warm or at room temperature. Enjoy!
Recipe adapted from Southern Made Simple