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lemon yellow squash poppy seed bread

Perfect Lemon Yellow Squash Poppy Seed Bread

Delicious Perfect Lemon Yellow Squash Poppy Seed Bread recipe with step-by-step instructions.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 16 slices
Calories: 3350
Ingredients Method

Ingredients
  

  • 1 cup unsalted butter, melted
  • 2 cups sugar
  • zest of 3 lemons
  • 1/4 cup lemon juice
  • 1 tsp almond essence
  • 1 tsp vanilla essence
  • 3 large eggs
  • 1 tsp salt
  • 1 tsp baking soda
  • 3/4 tsp baking powder
  • 3 cups all-purpose flour
  • 2 cups yellow squash, finely grated and squeezed
  • 1 1/2 tbsp poppy seeds
  • 1/4 cup plain Greek yogurt

Method
 

  1. Preheat your oven to 325°F. While it heats, grease two 9x5 inch loaf pans thoroughly with butter or cooking spray, making sure to coat the bottom and all sides evenly. This prevents sticking and ensures easy removal after baking.
  2. In a large bowl, combine the melted butter and sugar, then add the lemon zest and lemon juice. Mix for 1-2 minutes until well combined and fragrant. Add the almond essence and vanilla essence, stirring until evenly distributed. I like to add the zest first because it helps release the essential oils and distributes the bright lemon flavor more evenly throughout the batter.
  3. Add the eggs one at a time to the wet mixture from Step 2, beating well after each addition to fully incorporate. This gradual incorporation helps create a stable emulsion and ensures a tender, even crumb in the final bread. The mixture should look light and slightly fluffy after all eggs are added.
  4. In a separate bowl, whisk together the salt, baking soda, baking powder, and flour. Pour the dry ingredient mixture into the wet mixture from Step 3 and stir until just combined—don't overmix, as this can lead to a dense bread. The batter should come together with a few lumps remaining.
  5. Add the finely grated and squeezed yellow squash and Greek yogurt to the batter from Step 4, folding gently with a spatula until just combined. The yogurt adds moisture and slight tanginess that complements the lemon beautifully. Sprinkle in the poppy seeds and fold once more until evenly distributed throughout the batter.
  6. Divide the batter evenly between the prepared pans from Step 1, smoothing the tops gently with a spatula. Place in the preheated 325°F oven and bake for approximately 1 hour, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The lower oven temperature allows the bread to bake through gently without over-browning the tops.
  7. Remove the pans from the oven and let the bread cool in the pans for 10-15 minutes. I find this resting time helps the bread set and makes it easier to turn out of the pans without crumbling. Then turn the loaves out onto a wire rack to cool completely before slicing and serving. The bread can be enjoyed fresh or stored in an airtight container for several days.