GUEST BLOG- Lemon Poppy Seed Summer Squash Bread Recipe

 My neighbor Alison to the rescue again with this amazing recipe - I am not a fan of yellow summer squash - but man oh man this hid the vegetable so well and was fabulous- I had 2 slices! This was absolutely amazing!

Ingredients

• 1 cup melted unsalted butter
• 2 cups granulated sugar
• zest of 2 small lemons
• 1/4 cup fresh squeezed lemon juice (typically 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

• Preheat the oven to 325 degrees Fahrenheit (163 degrees Celsius). Grease or line two 9x5 inch loaf pans. Then, set aside.
• In a large mixing bowl, place the melted butter, sugar, lemon juice, lemon zest, almond flavor, and vanilla extract. Cream them together until fluffy and light in color, about 1 to 2 minutes.
• Add the eggs one at a time, allowing each egg to fully incorporate into the mixture before adding the next.
• Evenly sprinkle the 1 tsp salt, baking soda, and baking powder over the top of the mixture. Mix well.
• Working in batches, add the flour 1/2 cup at a time; mix entirely between each addition. Fold in the squash and poppy seeds. Divide the batter and pour into the prepared loaf pans.
• Bake for 1 hour or until a toothpick inserted into the middle of the loaf comes out clean. Serve and enjoy!