This Herb and Cheddar Squash Bread is a warm, tasty treat that combines fluffy bread with the goodness of squash and delicious cheddar cheese. It’s like a hug for your taste buds!
The best part? It fills your kitchen with a wonderful aroma while baking. I love to enjoy it fresh from the oven, maybe with a pat of butter. Perfect for sharing or sneaking a piece all to yourself! 😊
Key Ingredients & Substitutions
Yellow Squash: I recommend using fresh yellow squash for its mild sweetness. Zucchini is a perfect substitute if that’s what you have. Just remember to squeeze out extra moisture for the bread’s texture!
Cheddar Cheese: Sharp cheddar gives a great flavor boost but feel free to swap it for milder cheese or even a dairy-free version, if needed. I sometimes mix in a bit of mild cheese with sharp for depth.
Fresh Herbs: While dried thyme or Italian herbs work well, you can use fresh herbs like basil or oregano if you have them. They add a vibrant touch! I love including parsley for a bit of color and freshness, too.
Milk/Buttermilk: You can use regular milk, but buttermilk brings a nice tanginess. If you’re out of buttermilk, simply mix a tablespoon of vinegar into the milk and let it sit for a few minutes.
How Do You Get the Best Texture in This Bread?
The key to a great texture in Herb and Cheddar Squash Bread is in properly preparing the squash and carefully combining the ingredients. Here’s how:
- Make sure to grate the squash finely and squeeze out the excess moisture. This prevents the bread from becoming too wet and helps it rise better.
- When mixing your dry and wet ingredients, be gentle! Overmixing can lead to a dense bread. Just fold until you see no dry flour.
- Keep an eye on the baking time! Every oven is different. Start checking at 50 minutes by inserting a toothpick into the center; it should come out clean.
These simple steps will help you create a light and tasty loaf that’s sure to please!
Herb and Cheddar Squash Bread Recipe
Ingredients You’ll Need:
For the Bread:
- 1 cup grated yellow squash (or zucchini)
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 teaspoon dried thyme or mixed Italian herbs
- 1 cup sharp cheddar cheese, shredded
- 2 large eggs
- 1/3 cup vegetable oil or melted butter
- 1/3 cup milk or buttermilk
- 2 tablespoons chopped fresh parsley (optional)
- 1 tablespoon honey or sugar (optional)
How Much Time Will You Need?
This delicious Herb and Cheddar Squash Bread takes about 15 minutes for preparation and 50-60 minutes for baking, totaling around 1 hour and 15 minutes. It’s pretty quick, and you’ll love the smell of it baking!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper so that the bread doesn’t stick.
2. Prepare the Squash:
Grate the yellow squash (or zucchini) and then squeeze out the excess moisture using a clean kitchen towel or some paper towels. This helps to keep the bread from getting too soggy.
3. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and dried herbs until well combined. This ensures all the leavening agents are evenly distributed throughout the flour.
4. Add Cheese and Herbs:
Now, stir in the shredded cheddar cheese and chopped parsley if using. Toss them lightly with the dry ingredients to prevent clumping.
5. Combine the Wet Ingredients:
In a separate bowl, beat the two eggs, then add in the vegetable oil (or melted butter), milk, and optionally, the honey or sugar. Mix everything together until well combined.
6. Fold the Mixtures Together:
Carefully add the wet mixture to the dry ingredients. Gently fold in the grated squash until just combined—it’s okay if there are some lumps; avoid overmixing!
7. Pour the Batter:
Pour the batter into your prepared loaf pan and use a spatula to smooth the top.
8. Bake to Perfection:
Place the pan in the oven and bake for 50 to 60 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean when the bread is ready.
9. Cooling the Bread:
Let the bread cool in the pan for about 10 minutes. After that, transfer it to a wire rack to cool completely. This will ensure the crust stays nice!
10. Slice and Serve:
Once cooled, slice the bread and serve it warm or at room temperature. It’s delicious on its own, with a pat of butter, cream cheese, or as a side to soups and salads. Enjoy your tasty creation!
Frequently Asked Questions (FAQ)
Can I Use Frozen Squash for This Recipe?
Yes, you can use frozen squash! Just be sure to thaw it completely and drain any excess moisture before grating. This will help maintain the texture of the bread.
Can I Substitute Whole Wheat Flour?
Absolutely! You can substitute whole wheat flour for all or part of the all-purpose flour. Keep in mind that it may result in a denser bread, so you may need to adjust the liquid slightly if the batter seems too thick.
How Should I Store Leftover Bread?
Store any leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze it for up to 3 months. Thaw at room temperature when you’re ready to enjoy it again!
Can I Add Other Ingredients, Like Nuts or Seeds?
Definitely! Feel free to add chopped nuts or seeds for extra texture and flavor. Just keep in mind that this may alter the cooking time slightly, so check for doneness. Enjoy experimenting!
