Glazed Lemon Poppy Seed Summer Squash Bread
Servings: 2 loaves
Ingredients
- 2 cups shredded yellow squash can also use zucchini
- 4 cups all purpose flour
- 1 1/2 cup sugar
- 1 1/2 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
- 1 tsp lemon extract
- 1 package lemon flavored instant pudding mix
- 1/4 cup poppy seeds
Instructions
- 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.
Notes
For Glaze:
1/2 cup powdered sugar
3-4 Tbs lemon juice
1/2 cup powdered sugar
3-4 Tbs lemon juice