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Glazed Lemon Poppy Seed Summer Squash Bread

Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Bread
Servings: 2 loaves
Author: Southern Made Simple


  • 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


  • 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.


For Glaze:
1/2 cup powdered sugar
3-4 Tbs lemon juice

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