Glazed Lemon Poppy Seed Summer Squash Bread
Prep time
Cook time
Total time
Recipe type: Bread
Serves: 2 loaves
  • 2 cups shredded yellow squash (can also use zucchini)
  • 4 cups all purpose flour
  • 1½ cup sugar
  • 1½ tsp baking soda
  • 1 tsp baking powder
  • 4 eggs
  • 1 cup vegetable oil
  • 1 cup Greek yogurt (can sub with sour cream)
  • 4 tbs lemon juice
  • 1tsp lemon extract
  • 1 package lemon flavored instant pudding mix
  • ¼ cup poppy seeds
  1. Grate squash into a bowl until you have 2 cups worth. Squeeze out any extra water from the squash.
  2. Preheat oven to 350F. Spray 2 medium loaf pans with non-stick cooking spray.
  3. In a large bowl, mix together flour, baking powder, baking soda, stevia/sugar and pudding mix.
  4. In a separate bowl, blend together eggs, vegetable oil, yogurt, lemon juice & extract.
  5. Slowly fold in shredded squash and poppy seeds until well combined.
  6. 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.
For Glaze:
½ cup powdered sugar
3-4 Tbs lemon juice
Recipe by Southern Made Simple at