This Herb and Cheddar Squash Bread is a tasty twist on your usual bread. It’s soft, cheesy, and packed with flavorful herbs that make it special. Plus, it has a lovely golden color!
Making this bread is as fun as eating it! I like to enjoy a warm slice with butter. Seriously, if you’re a cheese lover, you might better keep this loaf hidden; it’s that good! 😄
Key Ingredients & Substitutions
Yellow Squash (or Zucchini): Shredding squash gives the bread moisture and a subtle flavor. If you can’t find yellow squash, zucchini works just as well. Both provide that lovely green or golden color.
All-Purpose Flour: While all-purpose flour is great, you can use whole wheat flour for a nuttier taste. You might need a bit more liquid if you choose whole wheat, so adjust the milk accordingly.
Cheddar Cheese: Sharp cheddar adds a nice kick to the bread. If you’re looking for a milder flavor, substitute with mild cheddar or even mozzarella. Vegan cheese is also an option for a dairy-free version.
Herbs: The dried herbs mix adds great flavor. Feel free to switch it up with your favorite herbs. Fresh herbs like basil or chives also work beautifully!
Eggs: For a vegan version, you can replace each egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) or 1/4 cup unsweetened applesauce.
How Do I Get the Right Consistency When Shredding Squash?
Getting the right moisture balance is key! After shredding the squash, make sure you remove excess water to prevent a soggy loaf.
- Place the shredded squash in a clean kitchen towel or paper towels.
- Twist tightly to squeeze out as much liquid as possible.
This simple step ensures your bread has the perfect texture and cooks evenly.
Herb and Cheddar Squash Bread
Ingredients You’ll Need:
For the Bread:
- 1 cup shredded yellow squash (or zucchini)
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 tablespoon mixed dried herbs (such as thyme, rosemary, and oregano)
- 1/2 teaspoon black pepper
- 1 cup shredded sharp cheddar cheese
- 2 large eggs
- 1/3 cup vegetable oil
- 1/3 cup milk
- 2 tablespoons chopped fresh parsley (optional for extra freshness)
How Much Time Will You Need?
You’ll need about 15 minutes to prepare the ingredients and mix everything together, plus around 50-60 minutes for baking. After that, let your bread cool for 10 minutes before slicing. Altogether, you’re looking at about 1 hour and 25 minutes from start to finish. Totally worth the wait!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This will ensure your bread bakes evenly. While it’s heating, grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal later.
2. Prepare the Squash:
Grate the yellow squash (or zucchini) using a box grater. After shredding, place it in a clean kitchen towel or some paper towels, and squeeze out any excess moisture. This helps your bread have the right texture and prevents it from becoming soggy.
3. Mix the Dry Ingredients:
In a large mixing bowl, combine the all-purpose flour, baking powder, salt, garlic powder, dried herbs, and black pepper. Mix it together well so that everything is evenly distributed.
4. Add the Cheese:
Stir in the shredded sharp cheddar cheese, ensuring it’s evenly mixed throughout the dry ingredients. This adds flavor and a cheesy goodness!
5. Whisk the Wet Ingredients:
In another bowl, whisk together the eggs, vegetable oil, and milk until smooth. This is what brings everything together.
6. Combine Wet and Dry Ingredients:
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined; it’s okay if there are a few lumps. Then, fold in the shredded squash and the chopped fresh parsley if you’re using it. This adds a lovely touch of freshness!
7. Pour into the Pan:
Carefully pour your batter into the prepared loaf pan and smooth the top with a spatula. This helps it bake evenly.
8. Bake the Bread:
Place the loaf in the preheated oven and bake for 50 to 60 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean!
9. Cool the Bread:
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. This will keep the texture just right!
10. Serve and Enjoy:
Slice the bread and enjoy it warm or at room temperature. It’s wonderful with butter or cream cheese and makes a perfect snack or side dish with soups and salads!
This Herb and Cheddar Squash Bread is a delightful way to use up summer squash while indulging in cheesy goodness. Enjoy baking!
Frequently Asked Questions (FAQ)
Can I Use Frozen Squash for This Recipe?
Yes, you can use frozen squash! Just make sure to thaw it completely and squeeze out excess moisture to avoid a soggy bread. It’s best to let it thaw in the fridge overnight for an even texture.
How Can I Make This Bread Gluten-Free?
You can substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum to help bind the ingredients. You might need to adjust the liquid slightly, so keep an eye on the batter’s consistency.
What’s the Best Way to Store Leftover Bread?
Store any leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze it! Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Thaw it at room temperature or toast slices directly from the freezer!
Can I Add Other Ingredients to This Bread?
Absolutely! Feel free to add ingredients like chopped sun-dried tomatoes, olives, or cooked bacon for extra flavor. Just make sure not to add too many wet ingredients to maintain the proper texture.
