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Zucchini Cheddar Cheese Herb Beer Bread

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  • Author: clara
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 1 loaf (10-12 slices) 1x
  • Category: Quick Breads, Side Dishes
  • Method: Baking
  • Cuisine: American

Description

This Zucchini Cheddar Cheese Herb Beer Bread is a moist, savory quick bread bursting with the flavors of fresh zucchini, sharp cheddar, and fragrant herbs. The addition of beer gives it a delightful depth and a tender crumb, making it perfect as a side dish, snack, or even breakfast.

Ingredients

Units Scale
  • 2 cups (250 g) all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika (optional)
  • 1 cup shredded zucchini (squeezed to remove excess moisture)
  • 1 cup shredded sharp cheddar cheese
  • 2 tablespoons chopped fresh herbs (such as parsley, chives, or dill) or 1 teaspoon dried herbs
  • 1 bottle (12 oz) beer (lager or ale works best)
  • 2 tablespoons melted butter (for brushing the top)

Instructions

  1. Prepare the Oven and Pan:
    • Preheat your oven to 375°F (190°C).
    • Grease a 9×5-inch loaf pan or line it with parchment paper.
  2. Mix the Dry Ingredients:
    • In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, pepper, garlic powder, and smoked paprika (if using).
  3. Add the Mix-Ins:
    • Stir in the shredded zucchini, cheddar cheese, and fresh or dried herbs until evenly distributed.
  4. Add the Beer:
    • Pour the beer into the dry mixture and stir until just combined. The batter will be thick—avoid overmixing to ensure a tender loaf.
  5. Bake the Bread:
    • Transfer the batter to the prepared loaf pan and smooth the top.
    • Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
  6. Brush with Butter:
    • Remove the bread from the oven and immediately brush the top with melted butter for a golden, flavorful crust.
    • Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  7. Serve:
    • Slice and serve warm or at room temperature. This bread pairs wonderfully with soups, stews, or as a base for savory sandwiches.

Notes

  • For added texture, sprinkle extra shredded cheese or herbs on top before baking.
  • Use your favorite beer for this recipe, but avoid overly sweet or heavy stouts.
  • Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.

Find it online: https://recipe.ukfinda.com/zucchini-cheddar-cheese-herb-beer-bread/