I do not care for zucchini bread, probably because I just do not like nutmeg. Sorry, it is a deterrent when it comes to those zucchini breads, carrot cake and pumpkin pie. NO thank you.
In order to determine a way to use up a boat load of yellow squash I was the recipient of this Fall, I had to do a bit of searching. Could I make a savory bread? Yes, of course! So, what I did was take two recipes and make one of my own. I sure do hope you enjoy this!
Savory Squash Bread
3 cups all-purpose flour
4 teaspoons baking powder
3/4 teaspoon sea salt
½ teaspoon baking soda
½ teaspoon organic garlic powder
1 cup shredded squash, squeezed of moisture – I use my spiralizer for this recipe vs. grater. Try spaghetti squash, too!
1 cup crumbled feta cheese
¼ cup sun dried tomatoes in olive oil, finely chopped
¼ cup chopped green onion (2 medium)
1 tablespoon fresh oregano, chopped
2 large eggs
1 cup buttermilk
1 stick butter, melted
Preheat oven to 350 degrees. Grease a regular size loaf pan (9×5) or four small loaf pans.
In a large bowl, add the flour, baking powder, baking soda, and garlic powder. Whisk to combine. Add the squash, feta cheese, sun dried tomatoes, green onions and oregano. In a separate bowl, combine the eggs, buttermilk and melted butter. Pour the wet ingredients in to the large bowl and gently stir until just moistened.
Pour in to loaf pan(s) and bake. One large loaf may take up to 50 minutes, the smaller loaf pans take 20 minutes. I have to bake at 325 degrees and turn my pan half way because my electric oven bakes high. Bake until slightly brown on top and when a toothpick inserted comes out clean. If you are using a gluten free flour, your bread may take an additional 5 minutes baking time.
If you are using a gluten free flour, your bread may take an additional 5-8 minutes baking time. I use Manini’s Multi Purpose flour, as I mentioned above
You can substitute 2/3 cup kefir milk & 1/3 cup water for buttermilk
Serve your savory bread warm! Bon Appétit!
#recipe #squash #bread #savorysquashbread