Savory Summer Squash Quick Bread -- Anyone made this recipe?
This recipe has been running on the sidebar lately, and since I had a lot of zucchini and yellow squash from my CSA basket, thought I'd try it. The batter was very dry. So dry, that I added an extra egg, some ricotta that I needed to use up, and a splash of water. It baked up okay, but it has a slightly over much taste of either the baking soda or powder. I also added a bit more salt because I used mozzarella as I didn't have feta, but it's still flat. Maybe it will be better tomorrow.
I shredded the squash on the large hole side of a grater, did not squeeze it. Does it sound like too much flour perhaps?
FYI: I used three small loaf pans and they were done in 30 minutes @ 350.
Thanks for your comments.
We didn't care for the recipe. The crust was thick and the bread seemed bland. I expected a salty taste from the feta but you really didn't taste the feta. I did not squeeze the squash. I thought the bread was on the dry side but I baked it too long. The timer went off and I just had to finish something ...
I won't make it again. This weekend I made banana zucchini muffins and zucchini chocolate chip cookies. Both recipes are great and make good use of those sneaky zucchinis that suddenly get too big. I've had requests for the cookie recipe.
If someone has a good savory quick bread or muffin recipe for zucchini, I'd like it.