She Strengthens

Summer Squash Bread Recipe: A Savory Twist

Make the Most of Summer’s Bounty

When summer squash is in season, it’s time to get creative in the kitchen. This savory summer squash bread recipe is a game-changer, combining the freshness of oregano, the tanginess of feta, and the sweetness of grated squash.

Essential Equipment

Before you start, make sure you have a 9-by-5-inch loaf pan on hand. You can find these at most cooking supply stores or large grocery stores.

Baking Options

This recipe is versatile – you can also use it to bake savory muffins instead of bread. Simply use a standard 12-well muffin pan, coat the wells with olive oil, and bake at 350°F until a toothpick inserted into the center comes out clean, about 20 minutes.

Recipe Overview

Yield: 1 (9-inch) loaf
Difficulty: Easy
Total Time: 1 hour 10 minutes, plus cooling time

Ingredients

• 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)

Step-by-Step Instructions

Preheat and Prep

Heat 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.

Mix and Combine

In a large bowl, whisk together flour, cornmeal, baking powder, oregano, salt, baking soda, and pepper. In a separate bowl, whisk together eggs, buttermilk, and 1/4 cup olive oil. Fold in squash and feta until evenly combined. Pour the squash mixture into the flour mixture and stir until just incorporated, being careful not to overmix.

Bake and Cool

Scrape 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, 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.