The summer squash season is upon us! Soon, backyard and community gardens will be overflowing with yellow squash and zucchini. One of my favorite ways to use up surplus summer squash is to add it into breads and muffins; they add a nutritious kick to both savory and sweet recipes. The most common recipes I’ve seen on Pinterest for zucchini or squash breads are usually on the sweeter side, often with added chocolate chips or bananas. Don’t get me wrong, those recipes are totally delicious, but one day I was hankering for something on the savory side and that’s how this recipe was born. Jalapeño Cheddar Summer Squash Bread is simple, delicious, and nutritious!
Bread is something that I do not eat a lot of these days. I’ve found that it doesn’t make me feel all that great, so I’m trying to avoid it. I’ve dabbled with gluten-free bread recipes, and while the idea is dazzling, each attempt has failed. They usually turn out mushy on the inside and burnt on the outside. I just can’t get it right! So, this recipe is not gluten free – it calls for just regular old flour. I don’t feel too guilty about it though, because it’s jam packed with summer squash, uses almond milk instead of whole milk, and has no added sugar!
What you’ll need:
- Removing excess moisture from squash: a fine mesh colander, a nut milk bag, or a cheese cloth will do the trick!
- Loaf pans: I prefer to add the batter into a 9 x 5in loaf pan, but four mini-loaf pans should work, too.
- The basics: a good whisk, mixing bowls, and a box grater for the summer squash/zucchini.
Jalapeño Cheddar Summer Squash Bread
A veggie-packed quick bread with a kick.
- 3 cups all-purpose flour
- 4 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon garlic powder
- 1 cup summer squash (shredded)
- 3/4 cup cheddar cheese (shredded)
- 2 large eggs
- 1 cup milk of choice (unsweeted almond milk)
- 1 1/2 jalapeño (diced)
- 1/2 jalapeño (sliced)
- 2 cherry tomatoes (sliced)
- 1/4 cup cheddar cheese (shredded)
- Preheat oven to 350 degrees. Grease a regular size loaf pan (9×5 inch) or 4 small loaf pans.
In a large bowl add the flour, baking powder, salt, baking soda and garlic powder. Whisk to combine. Add the zucchini, jalapeños, and cheddar cheese; stir together.
In separate small bowl, combine the wet ingredients: eggs and (almond) milk.
Pour the wet ingredients into the dry ingredients in the large bowl. Gently stir together until moistened.
Spoon into a greased loaf pans, add garnishes, and bake.
- One large loaf should take about 50 minutes or until a toothpick inserted comes out clean.
- Batter will be quite thick.
- Yellow squash and zucchini can be used interchangeably.
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