Cinco de Mayo
The Miami Marlins Go Above and Beyond to Help the Environment
She's New Orleans’ Biggest Praline Producer and You Don't Know Her Name
+

Savory Summer Squash Quick Bread

Quick Bread Baking Vegetarian Buttermilk Herbs Zucchini Side Dish Bread Cheese Summer Vegetables Easy Squash
Quick Bread Baking Vegetarian Buttermilk Herbs Zucchini Side Dish Bread Cheese Summer Vegetables Easy Squash
Sign up to save this recipe to your profile
Savory Summer Squash Quick Bread
1 (9-inch) loaf Easy
4.0 17
(17) Total:
PREVIOUS: Roasted Banana–Nutella Quick Bread NEXT: French Ham and Cheese Quick Bread

Ingredients (12)

  • 1/4 cup olive oil, plus more for coating the pan
  • 2 cups all-purpose flour
  • 1/4 cup finely ground yellow cornmeal
  • 2 teaspoons baking powder
  • 1 1/4 teaspoons dried oregano
  • 3/4 teaspoon fine salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon freshly ground black pepper
  • 2 large eggs
  • 3/4 cup buttermilk
  • 2 cups grated summer squash, such as round zucchini, pattypan, or crookneck (from about 1 pound squash)
  • 2/3 cup finely crumbled feta cheese (about 3 ounces)

A quick bread is a great way to use up summer squash. This savory version of a zucchini bread recipe combines oregano, feta, and lots of grated squash, for a tender, moist bread.

Special equipment: You will need a 9-by-5-inch loaf pan for this recipe. Loaf pans can be purchased at most cooking supply stores and at many large grocery stores.

Game plan: You can also use this recipe to bake savory muffins instead of bread. Just use a standard 12-well muffin pan. Coat the wells with olive oil and bake the muffins at 350°F until a toothpick inserted into the center comes out clean, about 20 minutes. Let the muffins cool for 5 minutes, then remove them from the pan and finish cooling on a wire rack.

This was featured as part of our Recipes For Summer Ingredients Photo Gallery.

by

Instructions

  1. 1Heat the oven to 350°F and arrange a rack in the middle. Generously coat a 9-by-5-inch loaf pan with olive oil; set aside.
  2. 2Place flour, cornmeal, baking powder, oregano, salt, baking soda, and pepper in a large bowl and whisk until combined.
  3. 3Place eggs, buttermilk, and 1/4 cup olive oil in a separate large bowl and whisk until smooth. Using a rubber spatula, fold in squash and feta until evenly combined. Pour squash mixture into flour mixture and stir until flour is just incorporated, being careful not to overmix (a few streaks of flour are OK).
  4. 4Scrape the batter into the prepared loaf pan, pushing it into the corners and smoothing the top. Bake until the bread is golden brown all over and a toothpick inserted into it comes out clean (test several spots, because you may hit a pocket of cheese), about 60 to 65 minutes. Place the pan on a wire rack to cool for 15 minutes, then turn the bread out onto the rack and cool for at least 15 minutes more before serving.
Load Comments

Recommended from Chowhound

(03:55)
Why State Bird Provisions Modeled Itself After Dim Sum Dining
Chef/Owners Stuart Brioza and Nicole Krasinski visit one of San Francisco’s most celebrated dim sum houses to discuss the inspiration for their popular restaurant State Bird Provisions.
Photo Gallery

The Zillion Ways We Love Zucchini in Baked Goods
11 Photos
Zucchini Cakes Cupcakes Bread Muffins
Photo Gallery

Make-and-Take Tailgating Sides
50 Photos
Tailgating Side Dish
Up Next
Inside an Iconic 90-Year-Old Drive-In
(02:48)
Up Next
Tracing the Evolution of Boston's Chinatown with Local Chefs
(05:10)
Recipe
French Ham and Cheese Quick Bread
Recipe
Pepperoni Pizza Quick Bread
Recipe
Jalapeño-Corn-Beer Quick Bread