This Savory Herb and Cheddar Squash Bread is a tasty treat! With fresh herbs and oozy cheddar mixed in, it’s perfect as a side dish or a snack.
Every slice is a cheesy hug for your taste buds. I love to enjoy it warm with a pat of butter—it’s pure comfort food! 🥰
Key Ingredients & Substitutions
Squash: Zucchini or yellow squash both work great. If you’re looking for a different flavor, try using grated carrots or even sweet potatoes! Just remember to squeeze out the moisture.
Flour: All-purpose flour is ideal, but you can use whole wheat flour for a healthier twist. Just keep in mind that it may alter the texture slightly.
Cheese: Sharp cheddar adds the best flavor, but you can replace it with mozzarella or pepper jack for a milder or spicier kick, respectively.
Herbs: Dried herbs bring convenience, but fresh ones like thyme or parsley can really elevate the taste. If you’re in a bind, Italian seasoning is a fantastic substitute!
Sour Cream/Yogurt: Sour cream adds moisture, but you can use yogurt, buttermilk, or even cottage cheese if you’re looking for alternatives.
What’s the Best Way to Shred Squash?
Shredding the squash is a simple process but crucial for the bread’s texture. Here’s how to do it right:
- Use a box grater, food processor, or a hand-held grater to shred the squash.
- After shredding, place the squash in a clean kitchen towel. Twist and squeeze to remove as much water as you can. This prevents the bread from being too soggy.
Taking these extra steps ensures that your bread is light and fluffy with great flavor. It makes all the difference!
Savory Herb and Cheddar Squash Bread
Ingredients You’ll Need:
For the Bread:
- 1 medium zucchini or yellow squash (about 1 to 1 1/2 cups shredded)
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon dried herbs (such as thyme, rosemary, or oregano) or 1 tablespoon fresh herbs, finely chopped
- 1/2 teaspoon black pepper
- 2 large eggs
- 1/4 cup olive oil or melted butter
- 1/3 cup sour cream or plain Greek yogurt
- 1 cup sharp cheddar cheese, shredded
- 1 small onion, finely chopped (optional)
- 2 cloves garlic, minced (optional)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and 50 to 60 minutes to bake. After baking, let the bread cool for 10 minutes before slicing. In total, you’ll need around 1 hour and 15 minutes.
Step-by-Step Instructions:
1. Preheat the Oven:
First, start by preheating your oven to 350°F (175°C). This ensures it’s hot and ready for the bread. Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal later.
2. Prepare the Squash:
Wash your zucchini or yellow squash. Using a grater or food processor, shred it until you have about 1 to 1 1/2 cups. Place the shredded squash in a clean kitchen towel, twist it, and squeeze out any excess moisture. This step is important to keep your bread from being soggy!
3. Mix Dry Ingredients:
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, dried herbs, and black pepper until well combined. This will ensure even distribution of flavors throughout the bread.
4. Combine Wet Ingredients:
In another bowl, beat the eggs until smooth. Add the olive oil (or melted butter) and sour cream (or yogurt), mixing until everything is well blended.
5. Combine Wet and Dry Mixes:
Gently stir the wet ingredients into the dry ingredients until just combined. It’s okay if there are a few lumps—avoid overmixing to keep your bread light and fluffy.
6. Fold in Remaining Ingredients:
Now, carefully fold in the shredded squash, cheddar cheese, optional chopped onion, and minced garlic (if you’re using it) until everything is evenly mixed.
7. Pour and Smooth:
Pour the batter into your prepared loaf pan. Use a spatula to smooth the top so it bakes evenly.
8. Bake the Bread:
Place the loaf pan 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 Down:
Once baked, remove the pan from the oven and let it cool in the pan for 10 minutes. Then, carefully transfer the bread to a wire rack to cool completely.
10. Slice and Serve:
Once cooled, slice the bread and serve it warm or at room temperature. It pairs wonderfully with a pat of butter, soups, or salads. Enjoy your savory, cheesy, herb-infused squash bread!
Frequently Asked Questions
Can I Use Store-Bought Shredded Cheese?
Absolutely! Store-bought shredded cheese is convenient and works just fine in this recipe. Just ensure it’s a blend that includes sharp cheddar for the best flavor.
How to Adjust for Dietary Restrictions?
If you need a gluten-free option, substitute the all-purpose flour with a 1:1 gluten-free baking blend. For a dairy-free version, opt for a plant-based cheese and substitute the sour cream with coconut yogurt or a dairy-free yogurt alternative.
Can I Freeze Leftover Bread?
Yes, you can freeze the bread! Wrap it tightly in plastic wrap or aluminum foil and place it in a freezer-safe bag. It will keep well for up to 3 months. To enjoy, simply thaw it at room temperature or warm it in the oven.
What Should I Serve with Savory Herb and Cheddar Squash Bread?
This bread is versatile! It’s great on its own or served with butter. It also pairs well with soups, salads, or as a side for grilled meats and veggies. Enjoy experimenting!
