Glazed Lemon Poppy Seed Summer Squash Bread

• Vegetarian

• Produce

  • 1 package Lemon
  • 2 cups Yellow squash

• Refrigerated

  • 4 Eggs

• Condiments

  • 4 tbsp Lemon juice
  • 1 1/2 cup Stevia

• Baking & Spices

  • 4 cups All-purpose flour
  • 1 tsp Baking powder
  • 1 1/2 tsp Baking soda
  • 1 tsp Lemon extract
  • 1/4 cup Poppyseeds

• Oils & Vinegars

  • 1 cup Vegetable oil

• Dairy

  • 1 cup Greek yogurt, low fat

Found on southernmadesimple.com

Description

Ingredients

• 2 cups shredded yellow squash (can also use zucchini)
• 4 cups all purpose flour
• 1½ cup stevia (or sugar)
• 1½ tsp baking soda
• 1 tsp baking powder
• 4 eggs
• 1 cup vegetable oil
• 1 cup low fat greek yogurt (can sub with sour cream)
• 4 tbs lemon juice
• 1tsp lemon extract
• 1 package lemon flavored instant pudding mix
• ¼ cup poppyseeds

Directions

• Grate squash into a bowl until you have 2 cups worth. Squeeze out any extra water from the squash.
• Preheat oven to 350F. Spray 2 medium loaf pans with non-stick cooking spray.
• In a large bowl, mix together flour, baking powder, baking soda, stevia/sugar and pudding mix.
• In a separate bowl, blend together eggs, vegetable oil, yogurt, lemon juice & extract.
• Slowly fold in shredded squash and poppy seeds until well combined.
• Evenly distribute the batter into the two greased loaf pans and bake for 45-50 minutes, or until completely done in the center. Allow to cool completely before adding optional glaze.