This was amazing and I loved being able to use a squash that had been sitting in our kitchen for a while waiting to be used...the skins start to turn hard and you couldn't even tell it was in this bread.
Lemon Poppy Seed Summer Squash Bread Wanderlust Kitchen
1 cup melted unsalted butter
2 cups granulated sugar
Juice and zest of 2 small lemons
1 teaspoon almond flavor
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
1 tablespoon poppy seeds
Preheat the oven to 325. Grease or line two loaf pans; set aside. Place the melted butter, sugar, lemon juice and zest, almond flavor 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. Evenly sprinkle the salt, baking soda, and baking powder over the top of the mixture. Mix well. Working in batches, add the flour a 1/2 cup at a time; mix in entirely between additions. Fold in the squash and poppy seeds. Divide the batter between the prepared loaf pans. Bake for 1 hour, until a toothpick inserted into the middle of the loaf comes out clean.
Source: The Wanderlust Kitchen
