Mother Forking Farm

Ingredients:

• 2 sticks unsalted butter, melted
• 2 cups sugar
• 2 lemons
• 1 tsp almond extract
• 1 tsp vanilla extract
• 3 large eggs
• 1 tsp salt
• 1 tsp baking soda
• ½ tsp baking powder
• 3 cups all purpose flour (can sub gluten flour mixture and add 1 ½ tsp xanthan gum if GF flour mixture does not already contain it)
• 2 cups grated summer squash (liquid squeezed out)
• 1 tbsp poppy seeds

Directions: 

1. Preheat oven to 325 F
2. Grease 2 loaf pans
3. Zest both lemon peels into bowl
4. Juice both lemons into bowl
5. Whisk melted butter, lemon juice, lemon zest, sugar, almond extract, and vanilla extract in a large bowl until well mixed
6. Add eggs one at a time to bowl, fully combining into mixture
7. Add salt, baking soda, and baking powder to the mixing bowl, mixing well
8. Gradually add flour to mixture, mixing well between additions
9. Fold in squash and poppy seeds until well combined
10. Divide batter evenly between loaf pans
11. Bake for 1 hour, or until toothpick inserted into center comes out clean