Lemon poppy seed bread gets an extra twist by adding finely grated yellow summer squash turning it into what I call lemon squash poppy seed bread. And a delicious twist it is. Perfectly moist, just enough sweetness, and delightfully flavorful. What a delicious way to use extra yellow squash from the garden.
Preheat oven to 325 degrees F. Place oven rack in the center of the oven. Generously spray two 8.5-inch loaf pans with cooking spray and coat evenly with flour to prevent sticking.
Place loaves on cooling rack to cool 5-10 minutes before carefully removing from the loaf pans to cool completely (about an hour). Store covered well for about three days or loaves can be frozen (see note).
1. One of my favorite ways to serve this lemon bread is as a dessert. I toast a piece and add a dollop of freshly whipped whip cream.
2. To freeze loaves, cool completely and then pack into gallon freezer bags and seal. Best if frozen the same day as baked.