This Herb and Cheddar Squash Bread is both fluffy and flavorful! With delightful bits of sharp cheddar and fresh herbs, it brings a great twist to your usual bread.
It’s perfect for breakfast or snacks, and don’t be surprised if you eat it all in one sitting. I love it warm from the oven—it’s hard to resist that cheesy goodness! 🧀
Key Ingredients & Substitutions
Yellow Squash: Fresh grated squash adds moisture and flavor. If you’re out of squash, zucchini works just as well! For a unique twist, try using grated carrot or even sweet potato.
Flour: All-purpose flour is perfect here, but you can use whole wheat flour for a heartier texture. Just remember, it might make the bread a bit denser.
Cheddar Cheese: Sharp cheddar adds a great punch. If you’re looking for a milder option, use mozzarella or a blend of cheeses. For a dairy-free version, consider vegan cheese that’s meant for melting.
Buttermilk: If you don’t have buttermilk, standard milk mixed with a tablespoon of vinegar or lemon juice makes a great substitute. This will still give you that nice tang!
How Do I Grate the Squash Properly?
Grating squash helps it blend well into the bread, ensuring even distribution. Here’s how to do it right!
- First, wash and dry your squash. No need to peel it unless you want to.
- Using a box grater or a food processor, grate the squash. Aim for medium or small grates—this allows it to soften easily when baking.
- After grating, place the squash in a clean dish towel and twist to squeeze out excess moisture. This prevents the bread from becoming soggy.
- Set the grated squash aside for later mixing!
This technique keeps your bread fluffy and light. Enjoy baking!
Herb and Cheddar Squash Bread
Ingredients You’ll Need:
For the Bread:
- 1 cup grated yellow squash (about 1 small squash)
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon dried thyme (or 2 teaspoons fresh thyme, finely chopped)
- 1/2 teaspoon dried rosemary, crushed (or 1 teaspoon fresh, finely chopped)
- 1/2 teaspoon black pepper
- 1/4 cup unsalted butter, melted and cooled
- 1/4 cup vegetable oil
- 2 large eggs
- 3/4 cup buttermilk (or plain yogurt as substitute)
- 1 1/2 cups shredded sharp cheddar cheese
- Optional: 1/4 cup chopped fresh parsley or chives for extra herb flavor
How Much Time Will You Need?
This delightful bread takes a total of about 1 hour and 10 minutes. You’ll need 10 minutes to prep, 50-60 minutes to bake, and about 10 minutes for cooling before it’s ready to slice. It’s a simple and rewarding baking adventure!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 350°F (175°C). While it heats up, grab your 9×5-inch loaf pan and grease it. You can also sprinkle some flour inside, or simply line it with parchment paper for easy removal later. Set it aside for now.
2. Prepare the Squash:
Now, take your yellow squash and grate it using a box grater or food processor. After grating, place the squash in a clean kitchen towel and gently squeeze out any excess moisture. This helps keep your bread from becoming too soggy. Set the squeezed squash aside.
3. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, dried thyme, rosemary, and black pepper. This will ensure the baking powder is evenly distributed, helping your bread to rise nicely.
4. Combine the Wet Ingredients:
In a separate bowl, beat together the eggs, melted butter, vegetable oil, and buttermilk until well combined. You’ll want these ingredients to be smooth and blended together before introducing them to the dry mix.
5. Mix Wet and Dry Ingredients:
Pour the wet ingredients into the dry mixture and stir gently until just combined. Be extra careful not to overmix. A few lumps are perfectly fine! This keeps the bread light and fluffy.
6. Fold in the Good Stuff:
Now, fold in the grated squash, shredded cheddar cheese, and any fresh herbs you might be using. Mix gently until the ingredients are just incorporated—you’re almost there!
7. Bake the Bread:
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Pop it in your preheated oven, and bake for 50-60 minutes. You can tell it’s done when a toothpick inserted into the center comes out clean.
8. Cool and Serve:
Once baked, let the bread cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely. This step is important for slicing without making a mess!
9. Enjoy!
Your Herb and Cheddar Squash Bread is now ready to be enjoyed! Serve it warm or at room temperature and watch it disappear alongside soups, salads, or just on its own. Happy baking!
Enjoy your delicious Herb and Cheddar Squash Bread!
Frequently Asked Questions about Herb and Cheddar Squash Bread
Can I Use a Different Type of Squash?
Absolutely! While yellow squash is perfect, zucchini works wonderfully too. You can even experiment with other vegetables like grated carrots or sweet potatoes for a different flavor profile!
How Should I Store Leftovers?
To store leftovers, wrap the cooled bread tightly in plastic wrap or place it in an airtight container. It will keep well at room temperature for up to 2 days or in the fridge for about a week. For longer storage, consider slicing and freezing the bread; it can last up to 3 months in the freezer!
Can I Substitute Buttermilk?
Yes! If you don’t have buttermilk on hand, you can use plain yogurt or make a quick substitute by mixing regular milk with a tablespoon of vinegar or lemon juice. Let it sit for about 5-10 minutes before using for the best results.
What Can I Serve This Bread With?
This Herb and Cheddar Squash Bread pairs wonderfully with soups, salads, or as a tasty snack on its own. You can also enjoy it toasted with a bit of butter for extra flavor!
