1. Preheat oven to 375°F. Line two loaf pans with parchment paper.
2. Add shredded squash and salt to a large bowl and stir to combine.
3. In a separate bowl, combine flour, baking powder, baking soda, and garlic granules.
4. Add shredded cheddar to the squash and stir.
5. Add melted butter and stir to combine.
6. Push the squash mixture to one side of the bowl. Add eggs, apple cider vinegar, and water to the empty space. Beat the eggs, then stir everything together.
7. Add the dry ingredients and stir until completely combined. The batter will be very thick.
8. Divide between two prepared loaf pans, or spread the entire batch into one 9×13-inch glass baking dish.
9. Bake for 45 to 60 minutes, until cooked through and beginning to brown.
10. Rest for 5 to 10 minutes before serving.
11. Cool completely before freezing.

Freezer Instructions

1. Cool completely before freezing.
2. Freeze two whole loaves together in a gallon Ziploc freezer bag, or bake one batch in a 9×13 pan, cut into 12 pieces, and freeze the pieces in a single layer in a gallon freezer bag.
3. To use the squares for breakfast sandwiches, thaw or warm as needed, slice each piece horizontally, and toast before adding eggs, cheese, bacon, tomato jam, or your favorite breakfast fillings.