Glazed Lemon Poppy Seed Summer Squash Bread
Southern Made Simple
shredded yellow squash
can also use zucchini
all purpose flour
can sub with sour cream
package lemon flavored instant pudding mix
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.
1/2 cup powdered sugar
3-4 Tbs lemon juice
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