Lemon Poppy Seed Bread (with Summer Squash)

Maybe it's just because it is part of summer, that I love zucchini and summer squash.  Or maybe it's just because you can do so many things with them!

This bread has been one of our favorites for a couple years now.  The original recipe was for a zucchini bread, but I had more yellow summer squash on hand that season. And, I found the bonus to be that since it was yellow, in a lemon bread, Truckin' Man didn't notice right away. He does love the veggies, he just doesn't like when I start having zucchini every meal. Myself, I could go quite a while before I burn out on it.

This bread is one of the most amazingly moist breads. Lovely lemon flavor. And the poppy seeds just complete the bread! 

Lemon Poppy Seed Bread (with Summer Squash)  (Source: Out Here Magazine 2011)

4 cups flour
1 1/2 cups sugar
1 pkg instant lemon pudding
1 1/2 tsp baking soda
1 tsp baking powder
1 tsp salt
4 eggs
1 1/4 cup milk
1 cup vegetable oil
3 Tbsp. lemon juice
1 tsp lemon extract
2 cups shredded summer squash
1/4 cup poppy seeds
2 tsp. grated lemon peel

Preheat oven to 350 degrees. In large bowl, combine flour, sugar, pudding mix, baking soda, baking powder, and salt.  Set aside. In another bowl, whisk eggs, milk, oil lemon juice, and lemon extract.  Add dry ingredients to egg mixture. Stir only until moistened.  Fold in squash, poppy seeds, and lemon peel.

Pour into two greased 9 x 5 loaf pans.  Bake for 50-55 minutes or until toothpick inserted in center of loaf, comes out clean.


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