Rosemary Cheddar Squash Bread
Let’s start with the good stuff. I was able to make this delicious rosemary cheddar squash bread recently which was AMAZING! I’m so used to seeing zucchini or squash in sweet cakes or breads. This recipe was quite the welcome change and totally worth it! When my in-laws came to visit recently my mother-in-law brought me some gorgeous squash from VanScoy Farms in Ohio so of course I immediately started thinking of options. After eating some of it plain because, yum, I used about half of a yellow squash to make this bread. Also, yum.
The rosemary adds that lovely earthy flavor that I adore. I am obsessed with the fact that our rosemary is finally growing in our back yard so I was super excited to put it to good use. You can certainly mix up the herbs in this recipe to fit your taste or use dried herbs if you don’t have fresh (but try the fresh if you can!). Chives seem to always be in abundance in our yard and it’s a perfect pair for this savory bread. Also, let’s at least mention how the olive oil is SPOT ON in this recipe and adds more earthy, savory flavor that can’t be replicated without it. Scrumptious!
Now to the not so good stuff of the week…the worst thing that could possibly EVER happen to a food lover happened this week. Yes, my oven broke. Dun dun duuun. I was making Travis his birthday dinner (steak and mac and cheese, of course) when all of a sudden my oven popped and sparked and then it started beeping and beeping more and beeping louder and LOUDER and then the dreaded “error” suddenly appeared on the little screen. *Sigh* Keep in mind, the beeping kept going. And of course this entire time I was panicked from the loud pop and spark and was absolutely CERTAIN the oven was about to explode. I can be a little overdramatic at times. But hey, an oven freak out is not something that happens everyday.
After I got my head a little more together, which was hard with the beeping from the oven that would not go away, I decided the best route of action was to turn off the electrical fuse. Travis was running an errand so I was pretty proud of myself to think of this…even if it’s fairly obvious. Unfortunately I couldn’t find the right fuse so I was becoming more and more panicked as everything else seemed to turn off EXCEPT the oven. And the beeping. just. would. not. go. away!! Luckily as I started to reach maximum panic, Travis showed up and took over the situation. Thank goodness for handy husbands that can read panic on their wives faces.
I am happy to say that dinner was mostly done at this point, so we were still able to eat an unfortunately somewhat average birthday dinner due to all the issues. Nonetheless, it was food and it was cooked. Also, in other good news, my handy husband was able to order a new electronic panel (which apparently is what shorted and popped and sparked) that showed up magically fast and the oven is working very nicely again. No explosions did occur in this situation despite my panic and all is well in my kitchen again. We only ended up with a few days thrown together leftover meals until the oven part came, so I really can’t complain that much. Let’s just say, I love my oven when it works. Especially to make things like this squash bread!
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh rosemary, finely chopped (or 2 teaspoons dried and chopped)
- 2 tablespoons diced chives
- 1 cup shredded cheddar cheese
- 2 eggs
- 1/4 cup olive oil
- 1/2 cup milk
- 1 cup shredded and packed squash or zucchini
- Preheat oven to 350 degrees Fahrenheit.
- In a large bowl combine the dry ingredients (flour, baking powder, baking soda, salt, and pepper). Stir in rosemary, chives, and cheddar cheese.
- In a separate bowl, use a whisk to beat together the eggs, oil and milk.
- Place the shredded squash in a cheese cloth or kitchen tea towel and squeeze any extra moisture out. Add the squash to the liquid mixture and stir.
- Add the liquid mixture to the dry ingredients and stir until just combined.
- Pour batter into a greased loaf pan.
- Bake at 350 degrees Fahrenheit for 45 minutes, or until a toothpick comes out clean.
- Cool on a wire rack before cutting.
- You can use a mix of herbs or your favorite herbs in place of the rosemary, but rosemary is a favorite of mine.
