Well, I’ve definitely spent the past few weeks struggling through a blogging slump. There has been recipe failure (some things are just not meant to go together), photography challenges (bad lighting), technical difficulties (accidental deletions), and general loss of appetite (I’m so SICK of pumpkin). Plus, I’m still too cold. So over the weekend I was determined to overcome.
And I think this recipe might have done it! It’s easy to make. It’s cheesy and savory and kind of biscuity-tasting. And, most importantly, it uses up some of the remaining summer squash in our freezer. Yes!
This recipe originally appeared in the Joy of Cooking, which, I have to admit, is a cookbook I probably don’t use frequently enough. I think it might be because I’m SO grossed out by the tongue recipes. But that’s a story for some other time…
Anyway…. I was excited to find this recipe because it was a great accompaniment for dinner. We ate this with tomato soup, but it would be equally awesome with a big salad or a pot roast. For the best flavor, eat it while it’s still warm. And don’t hold back on the butter either. Because, y’know, butter.
Start out by prepping your ingredients. I used summer squash that I grated and froze last summer, so all I needed to do was thaw it out. But if you don’t have that available, you’ll want to go ahead and grate up your zucchini or summer squash first thing.
- 3 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- 1 cup zucchini or yellow summer squash, shredded
- 1 cup sharp Cheddar cheese, shredded
- ¼ cup scallions, chopped
- 2-3 tablespoons fresh parsley, minced, or 2-3 teaspoons dried
- 1-2 tablespoon fresh dill, minced, or 1-2 teaspoons dried
- 2 large eggs
- 1 cup buttermilk
- 4 tablespoons butter, melted
- Preheat oven to 350 degrees. Lightly spray or brush 9 x 5 loaf pan with oil.
- Grate zucchini and cheese on box grater. Chop scallions and mince herbs.
- Combine flour, baking powder, salt, and baking soda in a large mixing bowl. Stir briefly to combine. Add zucchini, cheese, scallions, parsley, and dill and stir to coat with flour.
- In a small mixing bowl, combine eggs, buttermilk, and melted butter. Whisk to combine.
- Add egg mixture to flour/zucchini mixture. Stir just until combined. Do not over mix.
- Transfer dough to prepared loaf pan. Bake 55-60 minutes or until toothpick comes out clean. Serve warm.