Divide the batter between the prepared loaf pans. Working in batches, add the flour a ½ cup at a time mix in entirely between additions. Cream together until fluffy and light in color, about 1 to 2 minutes.Īdd the eggs one at a time, allowing each egg to fully incorporate into the mixture before adding another.Įvenly sprinkle the salt, baking soda, and baking powder over the top of the mixture. Place the melted butter, sugar, lemon juice and zest, almond flavor and vanilla extract in a large mixing bowl. Preheat the oven to 325 degrees Fahrenheit. For exact amounts please see recipe card below.
#YELLOW SQUASH RECIPES HOW TO#
Join me on Facebook and Pinterest!!! How to Make Squash BreadĪssemble your ingredients. I’d love for you to keep in touch! You can enter your email address below to get new recipes sent to you. Go grab those huge squash out of your garden and get ready for a treat! It doesn’t even need to be slathered in butter, which is my natural instinct for zucchini bread. I thought about covering it with icing, but honestly it doesn’t need it. This summer lemon squash bread recipe is so darn good, I think it qualifies as a dessert rather than a quick bread. I kept the squash and zucchini separate, and froze it all in 2-cup portions for future use. In 10 minutes, I had enough shredded squash and zucchini to bake close to 50 loaves of quick bread. It’s cheap, effective, easy to clean, and easy to store.
Years ago when I acquired my first stand mixer, I also got the slicer/shredder attachment.Īs far as attachments go, it might be the most basic of them all, but it’s one of my very favorites. Zucchini bread is a given, but what to do with the squash? Uhhhh… how about Lemon Poppy Seed Summer Squash Bread?! These extra-large varieties typically have a firmer texture and larger seeds than the more appropriately-sized specimens sold at the grocery store, so just about the only thing I could think to do was to turn them into yellow squash bread. Last week I came home from a camping trip and found about 10 gigantic yellow squash and zucchini out in the garden, each one roughly the size of a football. Regardless of the time of year, or what I have lying around the kitchen, sometimes I’m just too busy working on specific recipes to make use of what’s in front of me. See, I plan out (most of) my recipes and posts weeks in advance, and I also work on a freelance basis to create recipes for other companies. Since I essentially create recipes for a living, you would think I’d be the perfect person to deal with a huge basket of produce harvested from my garden each morning. I’m swimming in vegetables over here and quickly running out of ways to use them. Those of you who have grown summer squash and zucchini understand how ridiculous that is. I grew a garden for the first time this year, and like a total amateur I planted way too many squash and zucchini seeds and when I ended up with THREE plants of each, I didn’t have the heart to thin them back. Summer squash bread sounds kind of weird, doesn’t it? This delicious Lemon Poppy Seed Summer Squash Bread is the best way to use up all those giant yellow squash in the garden!
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