Lemon Poppyseed Summer Squash Bread

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.

Notes

You do not need to refrigerate this Lemon Poppy Seed Summer Squash bread, but it will last longer in the fridge than at room temperature. You can keep it in an air-tight container at room temperature for 1-2 days, or refrigerated in an airtight container for 3-5 days.

To make a Gluten Free version, substitute 3 cups of all-purpose gluten-free flour in place of 3 cups of all-purpose regular flour and add 1 1/2 teaspoons of xantham gum. Try using Bob’s Red Mill all-purpose gluten-free flour.

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