This Easy Zucchini Cheddar Herb Beer Bread is a tasty treat! It’s packed with fresh zucchini, sharp cheddar cheese, and fragrant herbs, making it perfect for any meal.
Baking this bread is a breeze since it uses beer for flavor and rise. I love slathering butter on warm slices—so good, you might just want to eat it all in one sitting! 😄
Key Ingredients & Substitutions
All-purpose flour: This is the base of your bread. If you’re looking for a healthier alternative, consider using whole wheat flour, which will add a nutty flavor. Just be aware it may make the bread denser.
Zucchini: Shredded zucchini adds moisture and nutrition. If you don’t have zucchini, grated carrots work too! You can also use yellow squash for a slightly different taste.
Cheddar cheese: I love using sharp cheddar for that strong flavor. If you prefer a milder taste, you can substitute with Monterey Jack or even a dairy-free cheese if you’re going vegan.
Beer: While this recipe calls for lager or ale, you can experiment with other beers like a stout for a richer flavor, or use club soda for a non-alcoholic version!
How Can I Make Sure My Bread Comes Out Perfectly?
A few tips can help you achieve the best results. First, be careful not to overmix the batter! Gently fold it until just combined for a fluffier bread. Overmixing can make it tough.
- Squeeze the zucchini: Make sure to squeeze out excess moisture. Too much water can lead to a soggy bread.
- Check for doneness: Use a toothpick to check if it comes out clean. If you see wet batter, give the bread a few more minutes in the oven.
- Let it cool: Allow the bread to cool before slicing. This lets it firm up, making clean slices easier.
These tips will help you enjoy deliciously soft and flavorful zucchini cheddar herb beer bread every time!
Easy Zucchini Cheddar Herb Beer Bread
Ingredients You’ll Need:
Dry Ingredients:
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon garlic powder (optional)
- 1/2 teaspoon dried thyme (or 1 teaspoon fresh, chopped)
- 1/2 teaspoon dried basil (or 1 teaspoon fresh, chopped)
Other Ingredients:
- 1 cup shredded sharp cheddar cheese
- 1 1/2 cups finely shredded zucchini (about 1 medium zucchini, squeezed dry)
- 12 fluid ounces (1 bottle or can) beer, room temperature (lager or ale)
- 1/4 cup melted butter (optional, for brushing on top)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare, with an additional 50-60 minutes for baking. Make sure to allow about 10 minutes for the bread to cool in the pan before transferring. Overall, you can expect about 1.5 hours from start to delicious finish!
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Start by preheating your oven to 375°F (190°C). While the oven heats up, grease a 9×5-inch loaf pan or line it with parchment paper. This will help the bread come out easily after baking.
2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the flour, baking powder, salt, garlic powder (if using), thyme, and basil. This ensures that all the dry ingredients are well mixed.
3. Combine with Cheese and Zucchini:
Add the shredded cheddar cheese and finely shredded zucchini to the dry mixture. Stir gently until everything is evenly distributed. The zucchini adds moisture, while the cheese gives it a delicious flavor!
4. Add the Beer:
Pour in the beer and gently stir until just combined. Remember, the batter will be thick and slightly lumpy. Try not to overmix, as this can affect the texture of the bread.
5. Prepare for Baking:
Transfer the batter to your prepared loaf pan and spread it out evenly. If you’d like a crispy crust, brush the top with melted butter at this point.
6. Bake the Bread:
Place the loaf pan in the preheated oven and bake for 50-60 minutes. You’ll know it’s done when the top is golden brown and a toothpick inserted into the middle comes out clean.
7. Cool Before Serving:
Once baked, let the bread cool in the pan for about 10 minutes. Then, carefully remove the loaf and let it cool completely on a wire rack, which helps it finish setting up.
8. Enjoy!
Slice and serve your warm zucchini cheddar herb beer bread! It’s delightful on its own or with a pat of butter. Perfect alongside soups, stews, or just as a tasty snack!
Happy baking, and enjoy your delicious creation! 🥖✨
FAQ for Easy Zucchini Cheddar Herb Beer Bread
Can I Substitute Other Vegetables for Zucchini?
Absolutely! If you don’t have zucchini on hand, you can use shredded carrots or yellow squash as a tasty alternative. Just make sure to squeeze out any excess moisture to prevent the bread from becoming soggy.
What Type of Beer Works Best for This Recipe?
Lager or ale are the best choices for this bread, as they provide a nice flavor without overpowering it. However, you can experiment with other types of beer, like a stout for a richer taste, or use club soda if you prefer a non-alcoholic option.
How Do I Store Leftover Bread?
Store any leftover bread in an airtight container at room temperature for up to 3 days. You can also wrap it tightly in plastic wrap and refrigerate it to extend freshness for about a week. To reheat, simply warm slices in the oven or microwave.
Can I Make This Bread Ahead of Time?
Yes! You can prepare the batter ahead of time and store it in the fridge for up to 24 hours before baking. Just allow it to come to room temperature before pouring it into the loaf pan and baking. This can help save time on busy days!
