Lemon Poppy Seed Summer Squash Bread

• Vegetarian

• Produce

  • 2 Lemons, Juice and zest of small
  • 2 cups Summer squash

• Refrigerated

  • 3 Eggs, large

• Baking & Spices

  • 3 cups All-purpose flour
  • 1 tsp Almond flavor
  • 1/2 tsp Baking powder
  • 1 tsp Baking soda
  • 2 cups Granulated sugar
  • 1 tbsp Poppy seeds
  • 1 tsp Salt
  • 1/2 tsp Vanilla extract

• Dairy

  • 1 cup Butter, unsalted

Found on thewanderlustkitchen.com

Description

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

Directions

• Preheat the oven to 325 degrees Fahrenheit. Grease or line two loaf pans; set aside.
• 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.
• Add the eggs one at a time, allowing each egg to fully incorporate into the mixture before adding another.
• Evenly sprinkle the salt, baking soda, and baking powder over the top of the mixture. Mix well.
• 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