A quick bread is a great way to use up summer squash. This savory version 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 recipe was featured as part of our summer ingredients photo gallery.
- 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.
- 2Place flour, cornmeal, baking powder, oregano, salt, baking soda, and pepper in a large bowl and whisk until combined.
- 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).
- 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.