This Herb and Cheddar Squash Bread is a tasty treat! It combines the goodness of fresh squash with melty cheese and fragrant herbs. Perfect for a cozy meal or as a snack!
I love how this bread smells as it bakes—like a warm hug! You can enjoy it fresh out of the oven or toasted with butter. Trust me, you won’t want to share! 😄
Key Ingredients & Substitutions
Summer Squash: I recommend using zucchini or yellow squash, but you can also use other veggies like grated carrots or shredded sweet potatoes if you need a change. Just be sure to squeeze them dry to avoid extra moisture!
Cheddar Cheese: Sharp cheddar gives the best flavor. If you’re looking for a milder taste, feel free to use medium cheddar or even mozzarella for that gooey melt. A mix of cheeses is a fun option too!
Herbs: Fresh herbs like thyme, rosemary, or parsley add a great aroma. If you don’t have fresh herbs, fresh or dried Italian seasoning can work well too. Experiment based on what you enjoy!
Yogurt or Sour Cream: You can swap yogurt for buttermilk or even milk with a bit of vinegar for a similar tang. This is also a great way to use up leftover yogurt in the fridge!
How Do I Get the Perfect Texture Without Overmixing?
A common struggle is achieving the right texture in quick breads. The key is not to overmix the batter! When mixing the wet and dry ingredients, stir just until combined. Small lumps are okay. Overmixing can lead to a dense loaf.
- Mix dry and wet ingredients separately for accuracy.
- Fold the grated squash gently into the wet mixture before combining.
- Less mixing helps the bread rise nicely, giving you a light and fluffy texture.
How to Make Herb and Cheddar Squash Bread
Ingredients You’ll Need:
For The Bread:
- 1 cup grated summer squash (such as zucchini or yellow squash), squeezed dry
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp fresh chopped herbs (such as thyme, rosemary, or parsley)
- 1 cup shredded sharp cheddar cheese
- 2 large eggs
- 1/4 cup olive oil or melted butter
- 1/2 cup plain yogurt or sour cream
- 2 cloves garlic, minced (optional)
Time Needed:
This Herb and Cheddar Squash Bread will take about 15 minutes to prepare and 50-60 minutes to bake. After baking, allow it to cool for about 10 minutes in the pan. In total, you’re looking at about 1 hour and 30 minutes from start to finish—a wonderful snack or side dish ready in no time!
Step-by-Step Instructions:
1. Prepare the Oven and Loaf Pan:
Start by preheating your oven to 350°F (175°C). This ensures it’s ready for baking once your batter is mixed. Get a 9×5-inch loaf pan, then grease it with butter or cooking spray and dust it lightly with flour to prevent sticking.
2. Mix Dry Ingredients:
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, black pepper, and fresh chopped herbs. Mixing these dry ingredients first will help to evenly distribute everything in the batter.
3. Add Cheddar Cheese:
Next, stir in the shredded cheddar cheese into the flour mixture, ensuring it is mixed in well. This will ensure little pockets of cheesy goodness in your bread.
4. Mix Wet Ingredients:
In another bowl, beat the eggs until they are well combined. Then, add the olive oil (or melted butter), yogurt (or sour cream), and minced garlic if you’re using it. Mix everything until it’s smooth and fully combined.
5. Incorporate Grated Squash:
Gently fold the grated summer squash into the wet ingredients. This helps to distribute the moisture and flavor from the squash throughout the batter.
6. Combine Wet and Dry Mixtures:
Now it’s time to mix the wet and dry ingredients. Pour the wet mixture into the bowl with the dry ingredients and stir gently. Mix just until everything is combined—don’t worry if the batter is a little lumpy; overmixing can make the bread dense.
7. Pour and Smooth the Batter:
Pour the batter into the prepared loaf pan. Use a spatula to smooth the top so it bakes evenly.
8. Bake the Bread:
Place the loaf pan in your preheated oven and bake for about 50 to 60 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. The top should be golden and slightly puffed up.
9. 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 will help prevent a soggy bottom. Slice and enjoy your Herb and Cheddar Squash Bread warm, or toast it with a bit of butter for an extra treat!
Happy baking! Enjoy every bite of your delicious creation!
Frequently Asked Questions (FAQ)
Can I Use Different Types of Squash?
Absolutely! While zucchini or yellow squash are commonly used, you can also substitute with other types, such as butternut squash or even grated carrots for a sweeter flavor. Just ensure you squeeze out any excess moisture before adding them to the batter.
How Should I Store Leftover Bread?
Store any leftover Herb and Cheddar Squash Bread in an airtight container at room temperature for up to 3 days. For longer storage, it can be wrapped tightly in plastic wrap and frozen for up to 3 months. Just thaw it overnight in the fridge before enjoying it again!
Can I Add Other Ingredients Like Nuts or Seeds?
Yes! You can definitely add in some chopped nuts (like walnuts or pecans) or seeds (such as sunflower seeds) for extra texture and flavor. Just be sure to keep the total volume of mix ins similar to avoid altering the batter’s consistency.
What Should I Do If the Bread Is Too Dense?
If your bread turns out denser than expected, it might be due to overmixing the batter. To achieve a lighter loaf, mix the wet and dry ingredients just until combined, as lumps are perfectly fine. Adjusting the flour measurements slightly or ensuring the baking powder is fresh can also help!
