This Cheesy Herb and Cheddar Squash Bread is a warm, tasty treat packed with veggies and gooey cheese. The mixture of herbs adds a lovely flavor that will make your kitchen smell amazing!
Every bite feels like a hug from a fluffy cloud of yummy goodness. Perfect for breakfast or a snack—just don’t forget to share, or you might end up eating the whole loaf! 😄
I love serving this bread warm with a bit of butter on top. It’s simple to make, and the whole family will enjoy it. You’ll want seconds, trust me!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your bread. If you want a healthier twist, you can use whole wheat flour or a gluten-free blend. Just be aware that it might affect the texture a bit!
Cheddar Cheese: Sharp cheddar gives great flavor, but feel free to swap in Monterey Jack or any cheese you love. Just remember, the meltiness of some cheeses can change the bread’s texture!
Squash: Grated zucchini or yellow squash holds moisture and adds nutrients. If you don’t have squash, shredded carrots can be a fun substitute, but they will change the taste slightly.
Buttermilk: This adds moisture and tang. If you don’t have any, you can mix milk with a little vinegar or lemon juice as a quick substitute!
How Do I Make Sure My Bread Turns Out Moist and Flavorful?
To achieve a lovely moist texture in your bread, make sure to remove excess moisture from the grated squash. After grating, use a clean kitchen towel to squeeze out as much liquid as possible.
- When mixing wet and dry ingredients, don’t overmix! Stir just until combined to keep your bread light and fluffy.
- Keep an eye on the baking time. Every oven is different, so check for doneness a few minutes early. Insert a toothpick, and if it comes out clean, it’s done!
Let the bread cool for a bit before slicing—this helps it set and makes for cleaner slices! Enjoy your baking adventure!
Cheesy Herb and Cheddar Squash Bread
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon garlic powder (optional)
- 1/4 teaspoon black pepper
- 1 cup shredded sharp cheddar cheese
- 1 1/2 cups grated zucchini or yellow squash (squeeze out excess moisture)
- 2 large eggs
- 1/3 cup olive oil or melted butter
- 1/2 cup buttermilk or plain yogurt
- 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried parsley)
Estimated Time Needed:
This delicious bread will take about 15 minutes to prepare and about 50-60 minutes to bake. After baking, allow an additional 10 minutes to cool in the pan before you transfer it to a wire rack. All in all, you’ll have a delightful bread ready to enjoy in about 1 hour and 30 minutes!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). While it’s heating up, grease and flour a 9×5 inch loaf pan to prevent sticking.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, dried oregano, dried basil, garlic powder (if using), and black pepper. Make sure everything is well combined.
3. Add Cheese and Squash:
Now, stir in the shredded sharp cheddar cheese and the grated zucchini or yellow squash. Mix until the cheese and squash are evenly distributed throughout the flour mixture.
4. Combine Wet Ingredients:
In a separate bowl, beat together the two large eggs with olive oil (or melted butter), buttermilk (or yogurt), and the chopped fresh parsley. Mix until everything is well combined.
5. Merge the Mixtures:
Pour the wet mixture into your bowl of dry ingredients. Gently stir just until everything is combined. Be careful not to overmix, as this can affect the texture of the bread!
6. Fill the Loaf Pan:
Spoon the batter into your prepared loaf pan, spreading it evenly for an even bake.
7. Bake:
Place the pan in the oven and bake for about 50-60 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it near the end to avoid overbaking!
8. Cool Down:
Once baked, let the bread cool in the pan for about 10 minutes before gently transferring it to a wire rack to cool completely.
9. Serve and Enjoy:
This bread is lovely served warm or at room temperature and is perfect on its own or with a little butter. Enjoy the wonderful cheesy richness and savory herb flavors!
Frequently Asked Questions (FAQ)
Can I Use Different Types of Squash?
Absolutely! While zucchini and yellow squash are the most common choices, you can also use butternut squash or even carrots if you’re looking for a fun twist. Just remember to grate it and squeeze out any excess moisture for the best results.
What If I Don’t Have Buttermilk?
No problem! You can easily make a buttermilk substitute by mixing 1/2 cup of milk with 1/2 tablespoon of white vinegar or lemon juice. Let it sit for about 5 minutes before using it in your recipe.
Can I Add Additional Ingredients to the Bread?
Sure! Feel free to mix in herbs like thyme or rosemary, or even add some chopped sun-dried tomatoes or olives for added flavor. Just be mindful not to add too much extra moisture to the batter.
How Should I Store Leftovers?
Store any leftover bread in an airtight container at room temperature for up to 3 days. You can also wrap it tightly and freeze it for up to 3 months. Just thaw it at room temperature before enjoying!
