¼ C olive oil, plus more for coating the pan
2 C all-purpose flour
¼ C finely ground yellow cornmeal
2 tsp baking powder
1¼ tsp dried oregano
¾ tsp fine salt
½ tsp baking soda
½ tsp freshly ground black pepper
2 large eggs
¾ C buttermilk
2 C grated summer squash, such as round zucchini, pattypan or crookneck (from about 1 pound squash)
⅔ C finely crumbled feta cheese (about 3 oz)
Heat the oven to 350 degrees and arrange a rack in the middle. Generously coat a 9-by-5-inch loaf pan with olive oil; set aside.
Place flour, cornmeal, baking powder, oregano, salt, baking soda, and pepper in a large bowl and whisk until combined.
Place eggs, buttermilk, and ¼ cup olive oil in a separate large bowl and whisk until smooth. Using a rubber spatula, fold in squash and feta until evenly combined. Pour squash mixture into flour mixture and stir until flour is just incorporated, being careful not to overmix (a few streaks of flour are alright).
Scrape the batter into the prepared loaf pan, pushing it into the corners and smoothing the top. Bake until the bread is golden brown all over and a toothpick inserted into it comes out clean. (Test several spots, because you may hit a pocket of cheese), about 60 to 65 minutes. Place the pan on a wire rack to cool for 15 minutes, then turn the bread out onto the rack and cool for at least 15 minutes more before serving.
Variation: You can also use this recipe to bake muffins. Use a standard 12-well muffin pan. Coat the wells with olive oil and bake the muffins at 350 degrees until a toothpick inserted into the center comes out clean, about 20 minutes. Let the muffins cool for 5 minutes, then remove them from the pan and finish cooling on a wire rack.
Recipe courtesy of chowhound.com.