Delicious Summer Squash Speedy Loaf Recipe
Craving a summer squash-tastic treat? This unbelievable Zucchini Bread Recipe with a twist of oregano, feta, and heaps of grated squash will satisfy your taste buds! To whip up this scrumptiousness, follow along with our straightforward guide!
Essential Tools: Before we dive in, make sure you've got a 9-by-5-inch loaf pan. These are usually available at cooking supply or big grocery stores.
Let's Get This Show On The Road: Feeling ambitious? Swap the loaf for a 12-well muffin pan and bake some savory muffins in no time! Oil your muffin wells, pop them in the oven at 350°F, and bake until a toothpick emerges clean, approximately 20 minutes. Allow the muffins to chill for 5 minutes before removing them from the pan and finishing cooling on a wire rack.
And there you have it! This recipe graced our Summer Ingredients Photo Gallery.
** yields: 1 (9-inch) loaf** level: Easy** time**: 1 hr 10 mins, adding cooling time
Ingredients (12)
- 1/4 cup olive oil, with extra for oiling 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 (about 1 pound), such as round zucchini, pattypan, or crookneck
- 2/3 cup finely crumbled feta cheese (3 ounces)
Instructions
- Warm up the oven to 350°F, positioning a rack in the middle. Coat a 9-by-5-inch loaf pan with olive oil and set it aside.
- Whisk together flour, cornmeal, baking powder, oregano, salt, baking soda, and pepper in a large bowl until evenly combined.
- In another large bowl, whisk eggs, buttermilk, and 1/4 cup olive oil until smooth. Using a rubber spatula, fold in the squash and feta until blended. Pour the squash mixture into the flour mixture and stir gently, taking care not to overmix (some stripes of flour are ok).
- Transfer the batter to 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. Allow the pan to rest on a wire rack for 15 minutes, then flip the bread out onto the rack and let it cool for at least 15 minutes before serving.
Want a hint of creaminess and extra squashy vibes? Try swapping the zucchini for grated butternut or acorn squash or incorporating both for some delicious variety!
This Zucchini Bread Recipe includes summer squash, feta cheese, and oregano for a unique twist. If you're short on time, consider making muffins instead by using a 12-well muffin pan and adjusting the baking time. This recipe is also accompanied by instructions for cooling the baked goods. To ensure success, gather essential tools like a 9-by-5-inch loaf pan before starting. Additionally, you might experiment with alternative squash types like butternut or acorn for added creaminess and squashy flavors.
