Savory Yellow Squash & Jalapeño Cheese Bread

Instructions

1. Prep pans and preheat oven Preheat the oven to 350°F. Grease two 9×5-inch loaf pans or line them with parchment paper, making sure each pan is ready to hold half of the batter.
2. Grate and drain the squash Grate yellow squash until you have 2 cups grated yellow squash. Place the 2 cups grated yellow squash in a clean kitchen towel and squeeze firmly to remove as much moisture as possible so it doesn’t water down the batter.
3. Mix the dry ingredients In a large bowl, whisk together 3 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon baking soda, 1 teaspoon salt, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/4 teaspoon black pepper until evenly combined.
4. Mix the wet ingredients In a second bowl, whisk 4 large eggs until blended. Add 3/4 cup vegetable oil or melted butter and 1/2 cup sour cream or plain Greek yogurt, whisking until the mixture is smooth and cohesive.
5. Stir in squash, jalapeños, and cheeses To the egg mixture made from 4 large eggs, 3/4 cup oil or melted butter, and 1/2 cup sour cream or yogurt, stir in the 2 cups grated and drained yellow squash, 1 to 2 finely chopped fresh jalapeños, 1 cup shredded sharp cheddar cheese, 1/4 cup grated Parmesan cheese, and, if using, 2 tablespoons chopped chives or green onion. Mix until all the additions are evenly distributed.
6. Combine wet and dry mixtures Pour the squash and cheese mixture (eggs, 3/4 cup oil, 1/2 cup sour cream or yogurt, 2 cups squash, 1–2 jalapeños, 1 cup cheddar, 1/4 cup Parmesan, and optional 2 tablespoons chives) into the bowl with the dry ingredients (3 cups flour, 1 tablespoon baking powder, 1 teaspoon baking soda, 1 teaspoon salt, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon pepper). Fold gently with a spatula just until the flour mixture is moistened and no dry streaks remain; do not overmix.
7. Fill the pans Divide the batter evenly between the two prepared 9×5-inch loaf pans, smoothing the tops so each pan holds half of the mixture made from 3 cups flour, 4 eggs, 3/4 cup oil, 1/2 cup sour cream or yogurt, 2 cups squash, 1–2 jalapeños, 1 cup cheddar, 1/4 cup Parmesan, and seasonings.
8. Bake the loaves Bake the loaves at 350°F for 45–55 minutes, or until the tops are golden and a toothpick inserted into the center of each loaf comes out clean or with just a few moist crumbs (avoid hitting pockets of melted cheddar when testing).
9. Cool and serve Remove the pans from the oven and let the loaves cool in the pans for about 10 minutes. Then carefully loosen the edges, turn the two loaves out onto a wire rack, and cool further. Slice and serve the savory yellow squash and jalapeño cheese bread warm or at room temperature.