 Herb and Cheddar Squash Bread
 My garden is producing an abundance of summer squash, although it’s starting to slow down. I’m still looking for different ways to use them up, such as in my Double Chocolate Squash Muffins recipe.
 Squash and Zucchini work well in breads because they add a good amount of moisture to them. I was excited to find a Zucchini Cheese Bread recipe in an old magazine that I’ve adapted here for summer squash. I still don’t understand why so many people bake with zucchini, but not summer squash?? It really baffles me.
How to Make Herb and 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
Follow Graceful Little Honey Bee on:
Pinterest | Facebook | Instagram | YouTube
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.
Comments