Lemon Poppy Seed Summer Squash Bread

 

I made this recipe with delicata squash.  It's dense and lemony.  This is one of my favorite quick bread recipes.

1 cup melted unsalted butter

2 cups granulated sugar

juice and zest from 2 small lemons

1 teaspoon almond extract

1/2 teaspoon vanilla extract

3 large eggs

1 teaspoon salt

1 teaspoon baking soda

1/2 teaspoon baking powder

3 cups all-purpose flour

2 cups grated summer squash (do not squeeze out moisture)

1 tablespoon poppy seeds

Preheat the oven to 350 degrees F.  Lightly grease two 9x5-inch loaf pans; set aside.

Place the melted butter, sugar, lemon juice zest, almond extract, and vanilla extract in a large mixing bowl.  Cream together until fluffy and light in color, about 1 to 2 minutes.

Add the eggs one at a time, allowing each egg to fully incorporate into the mixture before adding another.

In a separate bowl, combine the salt, baking soda, baking powder, and flour.  

On the mixer's lowest setting, add the flour mixture to the wet mixture and blend until just combined.  Do not overblend.  

Fold in the squash and poppy seeds.  Divide the batter between the prepared loaf pans.  

Bake for 50-60 minutes, until a toothpick inserted into the middle of the loaf comes out clean.  Let the bread cool in the pans for 10 minutes, then turn them out onto a wire rack to finish cooling.