Zucchini Cheddar Cheese Herb Beer Bread

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This Zucchini Cheddar Cheese Herb Beer Bread is a delightful, savory quick bread that’s moist, flavorful, and incredibly easy to make. The combination of freshly grated zucchini, sharp cheddar cheese, and aromatic herbs creates a perfect balance of taste and texture. With no yeast required, this bread is an ideal choice for busy weeknights or as a side dish for soups and salads.

Why You’ll Love This Recipe

  • Quick and Easy: No yeast or kneading required, just mix and bake.
  • Full of Flavor: The combination of zucchini, cheddar, and herbs is irresistible.
  • Versatile: Perfect for breakfast, lunch, or dinner.
  • Crowd-Pleaser: A unique twist on traditional beer bread that everyone will enjoy.
  • Minimal Cleanup: Only a few bowls and tools needed for preparation.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Zucchini
  • Cheddar cheese
  • All-purpose flour
  • Baking powder
  • Baking soda
  • Salt
  • Sugar
  • Garlic powder
  • Dried herbs (such as thyme, rosemary, or Italian seasoning)
  • Beer (lager or pale ale work best)
  • Unsalted butter (melted)

Directions

this recipe
  1. Preheat the Oven: Set your oven to 375°F (190°C). Grease and line a loaf pan with parchment paper.
  2. Prepare the Zucchini: Grate the zucchini and squeeze out excess moisture using a clean kitchen towel.
  3. Mix the Dry Ingredients: In a large mixing bowl, combine flour, baking powder, baking soda, salt, sugar, garlic powder, and herbs.
  4. Add the Wet Ingredients: Stir in the grated zucchini, cheddar cheese, beer, and melted butter until just combined. Avoid overmixing.
  5. Transfer to Pan: Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
  6. Bake: Place in the oven and bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  8. Serve: Slice and enjoy warm or at room temperature.

Servings and Timing

  • Servings: Makes 8-10 slices.
  • Prep Time: 15 minutes
  • Cook Time: 45-50 minutes
  • Total Time: About 1 hour

Variations

  • Cheese Swap: Use sharp white cheddar, Parmesan, or Gruyere for a different flavor profile.
  • Herbs: Fresh herbs like parsley or dill can replace dried herbs for a vibrant taste.
  • Gluten-Free: Substitute gluten-free all-purpose flour and ensure your beer is gluten-free.
  • Add-ins: Include chopped nuts, sun-dried tomatoes, or cooked bacon for extra texture and flavor.
  • Spicy Twist: Add a pinch of cayenne or chopped jalapeños for a spicy kick.

Storage/Reheating

  • Storage: Wrap the bread in plastic wrap or store in an airtight container at room temperature for up to 2 days. Refrigerate for up to 5 days.
  • Freezing: Slice the bread and freeze in a freezer-safe bag for up to 3 months. Thaw slices at room temperature before reheating.
  • Reheating: Warm slices in a toaster oven or microwave for a few seconds to restore softness.

FAQs

1. Can I use a different type of cheese?

Yes, you can experiment with cheeses like Parmesan, Gruyere, or a smoked cheddar.

2. What kind of beer is best for this recipe?

A light lager or pale ale works well, but you can try different beers to experiment with flavor.

3. Can I make this bread gluten-free?

Absolutely! Use gluten-free all-purpose flour and gluten-free beer.

4. Do I need to peel the zucchini?

No, the peel is tender and adds nutrients and color to the bread.

5. What can I use instead of beer?

You can substitute with carbonated water or club soda, though it will alter the flavor slightly.

6. Can I use fresh herbs instead of dried?

Yes, but double the quantity of fresh herbs for the best flavor.

7. Why is my bread too dense?

Overmixing the batter can cause the bread to become dense. Mix until just combined.

8. Can I make this bread without cheese?

Yes, but the texture and flavor will be different. You can increase the herbs for added flavor.

9. How do I prevent the bread from sticking to the pan?

Ensure you grease the pan well and use parchment paper for easy removal.

10. Can I add other vegetables?

Grated carrots or finely chopped spinach can be added, but ensure excess moisture is removed.

Conclusion

Zucchini Cheddar Cheese Herb Beer Bread is the ultimate savory quick bread that’s both easy to make and full of flavor. Whether served on its own, paired with soups, or topped with butter, it’s sure to become a household favorite. Try this recipe for your next gathering or cozy family meal, and enjoy the delicious aroma it brings to your kitchen!

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Zucchini Cheddar Cheese Herb Beer Bread

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This savory zucchini bread is packed with sharp cheddar cheese, fresh herbs, and the subtle malty flavor of beer. It’s moist, flavorful, and perfect as a snack, side dish, or even toasted for breakfast. Easy to make with no yeast required!

  • Author: ksuur
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 1 loaf (about 10 slices) 1x
  • Category: Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • Dry Ingredients:
    • 2 cups all-purpose flour
    • 1 cup whole wheat flour
    • 1 tbsp baking powder
    • 1 tsp baking soda
    • 1 tsp salt
    • 1 tsp garlic powder
    • 1 tsp onion powder
  • Wet Ingredients:
    • 1 large zucchini, shredded (about 1 ½ cups)
    • 1 ½ cups sharp cheddar cheese, shredded
    • 1 tbsp fresh parsley, chopped
    • 1 tbsp fresh dill, chopped
    • 12 oz beer (any light or pale ale works best)
    • 2 tbsp honey or maple syrup
    • 3 tbsp melted butter

Instructions

  1. Prepare the Zucchini:
    Shred the zucchini and place it in a clean kitchen towel. Squeeze out as much moisture as possible. Set aside.
  2. Preheat the Oven:
    Preheat your oven to 375°F (190°C). Grease a standard loaf pan or line it with parchment paper.
  3. Mix Dry Ingredients:
    In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, garlic powder, and onion powder.
  4. Add Wet Ingredients:
    Stir in the shredded zucchini, cheddar cheese, parsley, and dill. Mix until evenly distributed. Pour in the beer and honey (or maple syrup) and mix until just combined—do not overmix.
  5. Transfer to the Pan:
    Pour the batter into the prepared loaf pan. Smooth the top with a spatula and drizzle the melted butter evenly over the surface.
  6. Bake:
    Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Check at 50 minutes to avoid overbaking.
  7. Cool and Serve:
    Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice and serve warm or at room temperature.

Notes

  • This bread pairs wonderfully with soups, stews, or chili.
  • For extra flavor, try adding ½ tsp smoked paprika or cayenne pepper for a little heat.
  • Use any herbs you prefer—thyme and chives also work well.

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