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Savory Sun Dried Tomato Yellow Squash Bread

Thanks for joining Sarah and me for Meatless Monday today. Don’t get me wrong, I love all things pumpkin but I have a philosophical ban on pumpkin recipes until October. There is too much veggie goodness for September so why overlook the apples, squash and other fall deliciousness just yet? In the past, I’ve been all over zucchini bread and apple zucchini muffins but when I got some gigantic yellow squash last week, I knew I wanted to create something yummy with it. That’s how this delicious Savory Sun Dried Tomato Squash Bread was born.

Savory Squash and sun dried tomato bread

 

Savory Sun Dried Tomato Yellow Squash Bread

I am enjoying cooking seasonally and trying to use the freshest, local ingredients I can find. While I do love zucchini bread, I find most of those recipes to be sweet. Like many of you, I am trying to cut out added sugars right now and wanted to make something a little more savory. Yellow squash really works just the same way in recipes that zucchini does and it’s easy to interchange the two.

 

triple squash & tomato pie|Savory Sun Dried tomato and yellow squash bread

I took all of the savory spices I enjoy like oregano, basil, pepper, and rosemary and sprinkled them into this Savory Sun Dried tomato Yellow Squash Bread.  The mild taste allows you to pair it with just about anything. I’ve smeared on a little butter and enjoyed it with my eggs for breakfast and also with an afternoon cup of coffee. I also think this recipe would work really well with muffins.

Pumpkin can wait until October I am all over this healthy squash bread

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This Savory Sun Dried Tomato Yellow Squash Bread is full of good for you ingredients and no added sugar. I’ve used unsweetened almond milk, eggs and almond flour with a little sharp cheddar cheese. You can find Sun Dried Tomatoes in a bag at your regular grocery store. No need to use the oil packed version. Nothing artificial just real foods. Hope you enjoy it!

Fall is in the air and it feels like the perfect time to start creating some more savory, comfort flavors like this one. Don’t worry pumpkin, there is plenty of time for you next month.

Savory Squash and sun dried tomato bread
Yield: 10-12

Savory Sun Dried Tomato Yellow Squash Bread

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

A savory bread with sun dried tomatoes and seasonal yellow squash. Perfect for breakfast or dinner. Vegetarian, healthy

Ingredients

  • 2 cups of shredded yellow squash (squeeze out extra moisture)
  • 3/4 C shredded sharp cheddar cheese
  • 3/4 tsp salt
  • 3/4 tsp pepper
  • 1 tsp oregano, basil, rosemary
  • 1/4 C chopped dried sun dried tomatoes
  • 2 Cups of almond flour or flour of choice
  • 2 eggs
  • 2 tsp of baking powder
  • 1/2 tsp baking soda
  • 1/4 C olive oil
  • 1/2 C unsweetened almond milk

Instructions

  1. Preheat oven to 350
  2. spray a loaf pan with cooking spray
  3. Combine dry ingredients in a med bowl and set aside
  4. In a larger bowl, add eggs and whisk
  5. Add oil and milk and cheese and squash and tomatoes
  6. Fold in dry ingredients and combine
  7. Pour into loaf pan
  8. Bake for about 45 min until center is done
  9. Can be cut into slices and frozen
© Deborah Brooks
Cuisine: american / Category: muffins

What savory fall dishes are you enjoying?

 

 


About Deborah Brooks

Hi I'm Deborah! I spend my days successfully raising a husband & 2 teens in the VA/DC area. I am a lover of all things running & fitness. As a life long vegetarian, I've always been passionate about healthy living & exercise. Looking for partners in crime, I started my own chapter of Moms Run This Town (MRTT) which has grown to over 700 members. I've met so many amazing women who inspire me daily to keep moving forward. You can usually find me running with my crew and training for the next crazy adventure they talked me into. I love to keep up to date on new running & fitness trends. I definitely choose my running gear based on color and love to express my fashion sense while exercising.

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Reader Interactions

Comments

  1. Laura @ Sprint 2 the Table says

    This looks so delicious! It sort of reminds me of the sriracha veggie muffins I used to make (which I need to remake and see if Vegas will eat them – HA!).

    I’m with you on the pumpkin bread (or pumpkin anything). It needs to wait a few more weeks!

  3. Coco says

    That sounds really good! And, yes, pumpkin can wait, but I did succumb to a PSL this weekend!

  5. Barrie says

    Yum! This looks like a welcome change from the sweet quick breads- I love how sometimes restrictions in what I am eating make me try something new and discover something delicious like this!

  12. Sarah says

    We have so much yellow squash this year! Not sure why but a lot more yellow than green. I was planning on making some sweet breads this week but may have to add in this savory one. It looks delicious and it’s a great idea!
    Happy Meatless Monday!

  16. Cyndi says

    What a great way to use yellow squash. Love that there’s no added sugar. I do love pumpkin and zucchini breads but this is a nice change!

  21. Mona says

    You are using sooo many of my favorite ingredients in this recipe – almond flour, sun-dried tomatoes, almond milk, cheddar.. Yum!

  31. The Accidental Marathoner says

    All of your recipes look so good! I make banana bread with tons of variations. If I get it to FedEx before the 6:00 p.m. pickup, my college kids get it still warm early the next morning!

  32. Sara says

    Love that your nail polish matched your squash! #awesome Fascinated by this recipe!

  33. Natalie says

    Oh my… this looks sooo good! So moist and flavorful. I’m putting this on my list to try. I have one yellow squash waiting to be mixed up in this deliciousness. 🙂

  34. Kathryn @ Dancing to Running says

    I agree, it is still way too early in the season for pumpkin recipes. There are so many other great “fall” foods out there, so I appreciate you showcasing squash in yesterday’s post.

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