Garlic Herb Zucchini Bread

With a cup of grated summer squash and fresh herbs, this savory zucchini quick bread is a delicious way to bring a warm loaf of bread to the table. Serve it alongside soup and salad or simply slathered with sweet cream butter for a satisfying taste of spring. Both squash and zucchini can be used in this recipe alongside your choice of grated cheese, though the combination of cheddar and parmesan is particularly enjoyable. Make sure to save any leftover bread to toast for breakfast or cut into cubes and roast for an extra colorful crouton.

3 1/2 tablespoons unsalted butter, melted and divided

2 1/2 cups all purpose flour, plus extra for dusting pan

1 tablespoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/8 teaspoon freshly ground black pepper

1 cup grated summer squash

1/3 cup grated sharp white cheddar

1/3 cup grated parmesan

2 green onions, thinly sliced

2 tablespoons chopped parsley

1 teaspoon chopped fresh thyme leaves

2 eggs

3/4 cup buttermilk

Preheat oven to 350°F. Lightly coat the inside of a loaf pan with 1/2 tablespoon melted butter and dust with flour, knocking out any excess.

Place the 2 1/2 cups flour, baking powder, baking soda, garlic powder, salt and pepper in a large mixing bowl and whisk to combine. Add the squash, cheddar, parmesan, green onions, parsley and thyme to the bowl and toss together with the flour mixture. In a separate mixing bowl, whisk together the eggs, buttermilk and remaining 3 tablespoons melted butter. Pour the wet mixture into the dry mixture and fold together until just combined. 

Pour the batter into the prepared loaf pan and place on the middle rack of the preheated oven. Bake bread until golden brown and a cake tester inserted into the center comes out clean, about 50-55 minutes. Let the bread cool on a rack for 5 minutes before removing from the pan.