Savory Summer Squash Quick Bread Recipe

Name: Savory Summer Squash Quick Bread Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
Heat the oven to 350 degrees F and arrange a rack in the middle.
2
Generously coat a 9-by-5-inch loaf pan with olive oil; set aside.
3
Place flour, cornmeal, baking powder, oregano, salt, baking soda, and pepper in a large bowl and whisk until combined.
4
Place eggs, buttermilk, and 1/4 cup olive oil in a separate large bowl and whisk until smooth.
5
Using a rubber spatula, fold in squash and feta until evenly combined.
6
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).
7
Scrape the batter into the prepared loaf pan, pushing it into the corners and smoothing the top.
8
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.
9
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.

843

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Savory Summer Squash Quick Bread Recipe falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!