You will never see me turn down a slice of savory bread especially when there is cheese involved.

A table of pattypan squash grabbed my attention recently at my local farmers market. I was not only fascinated by their unique shape and color but I have enjoyed experimenting with its mild, delicate flavor. As you know, food memories inspire me daily and many of my recipes are adapted from my family. This bread has its roots in South Carolina from the kitchen of my Aunt Jody. She made the most fabulous squash casserole and this bread is a reflection of her rich, delicious dish. It was always my first request during my summer visits with my cousins.

INGREDIENTS

3 cups all purpose flour

4 teaspoons baking powder

1 teaspoon Kosher salt

1/2 teaspoon baking soda

2 teaspoons fresh, chopped garlic

1 and 1/2 cup shredded pattypan squash

3/4 cup shredded parmesan cheese

1/2 cup chopped onion

3 tablespoons Herbs de Provence

2 large eggs, whisked

1 cup whole milk

1 stick unsalted butter, melted

DIRECTIONS

1. Preheat oven to 350 degrees, prepare 8 x 4 loaf pan with a generous coating of pan spray.

2. In a large bowl, whisk together dry ingredients.

3. To bowl add garlic, squash, cheese, onion and Herbes de Provence to flour mixture, tir until combined.

4. In a separate bowl, whisk eggs, stir in whole milk and melted butter, stir until combined.

5. Stir in liquids to dry ingredients.

6. Pour batter into a greased 8 x 4 loaf pan, spread batter evenly.

7. Bake for 50 to 60 minutes. Bread is done when a toothpick comes our clean.

   Yield: 12 servings

   For more delicious summertime squash recipes, check out our Summer Squash Pizza and Summer Squash Casserole.