Herb and Cheddar Squash Bread
Try this Herb & Cheddar Squash Bread for a savory and delicious quick bread that your family is sure to love!
Herb and Cheddar Squash Bread
Every year my garden produces an abundance of yellow squash and zucchini, so I’m always looking for new ways to use them up while they’re in season.
Squash and Zucchini work well in bread recipes like this one because they add a good amount of moisture to them. I especially love this recipe because it’s savory instead of sweet making it the perfect way to get homemade bread on the table, plus it uses shredded cheddar and herbs which give it a rich flavor.
What’s in Herb & Cheddar Squash Bread:
- flour
- baking powder
- baking soda
- salt
- black pepper
- dried herbs
- green onions
- shredded cheddar
- eggs
- olive oil
- milk
- shredded summer squash
How to Make Herb & Cheddar Squash Bread:
Combine dry ingredients, herbs, green onions and cheddar mixing well.
In separate bowl, beat eggs then add oil and milk.
Squeeze excess moisture out of squash then add to liquid mixture.
Add liquid ingredients to dry ingredients and stir until just combined.
Pour batter into greased loaf pan and bake at 350 for 45 minutes or until knife inserted in the center comes out clean.
Want more recipes using squash and zucchini? Here are some of our favorites:
- Double Chocolate Zucchini Bread
- Greek Yogurt Zucchini Bread
- Old-Fashioned Zucchini Fritters
- Cheesy Zucchini Rice
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Herb and Cheddar Squash Bread
Ingredients
- 2 cups all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. salt
- 1/4 tsp. black pepper
- 2 tsp. of your favorite dried herbs (I used oregano and rosemary)
- 2 green onions diced
- 1 cup shredded cheddar
- 2 eggs
- 1/4 cup olive oil
- 1/2 cup milk
- 1 cup squash or zucchini shredded
Instructions
- Combine dry ingredients, herbs, green onions and cheddar mixing well.
- In separate bowl, beat eggs then add oil and milk.
- Squeeze excess moisture out of squash then add to liquid mixture.
- Add liquid ingredients to dry ingredients and stir until just combined.
- Pour batter into greased loaf pan and bake at 350 for 45 minutes or until knife inserted in the center comes out clean.
Nutrition
This post was originally published in October 2015 and has been updated for your conveinience.
Hello, I’m about to make your Herb & Cheddar Squash Bread as I have an abundance of squash and zucchini ready but was wondering about the green onions. I didn’t grow green onion this year and was wondering if I left this out would it affect the flavor a great deal? Or could I use onion powder? Or should I make a trip to the grocery to get green onion if it is that significant. Thanks.
You can leave out the onion. No problem.
I just made this today and it is absolutely delicious! Even the grandchild that says eww to almost all veggies enjoyed it! I will make this often!!
This was delicious! Even my picky teenager loved this bread.Thanks.
Hi! I was wondering if the squash can be mashed instead of shredded? (I had some leftover)
It may not work out as well since it would have more moisture in it, but you could try!
okay thanks!! will try and take out as much liquid as i can from the mash before putting it 🙂
This is a great recipe! I left out the green onions and did 1 tbls dried herbs to accommodate a toddler pallet. Also used King Arthur measure for measure gluten free flours and it turned out great. I’ve also made this into freezer to oven drop biscuits which were super yummy and convenient, just adjusted oven temp to 400 since they were frozen and shortened time to 20ish minutes.
I made this today and it was a hit!!! I used thyme instead of rosemary and chives instead of green onions because that’s what we have growing. It was still great!
Looking forward to trying this today. I do have a question about the added herbs though. One tablespoon of fresh herbs is equivalent to 1 teaspoon of dried herb. Have you tried this recipe with 2 Tablespoons of fresh herb? I wonder if that would be over powering.
I just got through making the batter for this. Followed directions, have been cooking for years and know how to follow a recipe, and there was so little liquid all the flour wouldn’t mix up??? Naturally I added a little more milk. Checked 3 times to make sure everything was in it. Hope it turns out. BTW, I didn’t put so much milk to make it runny as I have made sweet squash breads several times.
I had this same problem and just added a bit more milk based on your experience Donna. My batter definitely didn’t “pour” into the pan….
I would love to try this with our abundance of squash this year, what size loaf pan should I use?
Does this freeze well?
Not sure, but I bet it would be fine.
I just made this bread with lovely results. The batter reminded me of the texture of biscuits and after tasting the bread I think that this recipe would work well for making biscuits. Of course the oven time would be much less- a plus in my book! Thank you for this recipe!
I made this bread with zucchini and rosemary from my garden. I followed the recipe. I sandwiched the zucchini between two paper towels to squeeze out excess water. Delicious. Thank you for the recipe
Yummy!!!! I just made this bread. I used yellow squash from the garden and because I didn’t have green onion, I used fresh chives from the garden. It turned out so good!
Do I need to refrigerate because of the cheese?
For best results, you should probably refrigerate it.
I substituted gluten-free flour and this bread turned out to be DELICIOUS! Thank you for sharing this recipe. I am always looking for ways to use of my abundance of yellow squash crop!
This bread is so good! And my house smells delish:) Thank you for giving me the idea to use shredded yellow squash similar to zucchini. Great idea
Just made this and Smells Amaaaaazing , but it rose unevenly? It is evenly browned . What could be the issue I’m used to making yeast breads so this baffles me .
I do not know. Maybe your baking soda is out of date?
Nice but kinda crumbly. I put sweet onion instead of green and added garlic still crumbly
Would be helpful to know what size loaf pans you use. Thanks!
Thanks for this recipe, it looks delish & i look forward to trying it! Just not quite sure how much liquid would squeeze out of a small, freshly harvested summer squash in comparison to the jumbo sized summer squash i have in storage from my garden. A measurement for at least an approximate amount of liquid (from the squash &/or water/milk as needed) for this recipe would be very helpful. God bless 🙂
Excellent post
Thanks
I would love to have more of your recipes. I’m diabetic and healthy is the only way to go for me.