This Easy Zucchini Cheddar Herb Beer Bread is the perfect mix of soft, cheesy goodness and fresh herbs. Plus, it has a hint of beer that gives it a unique twist!
Every bite is packed with flavor, and the zucchini keeps it nice and moist. Trust me, this bread disappears fast, especially when toasting it! 🥖
I love how simple this recipe is—just mix the ingredients, pour in the beer, and bake! It’s a fun way to use up extra zucchini and impress friends at the same time!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your bread. If you’re looking for a healthier option, you can use whole wheat flour, but the texture will be denser.
Zucchini: Packed with moisture, zucchini makes the bread tender. If you don’t have zucchini, you can use shredded carrots or even cooked, pureed pumpkin for a different twist.
cheddar cheese: Sharp cheddar is ideal for its bold flavor. You can switch it up with any cheese you like, such as Monterey Jack or even a crumbly feta for a fun change.
Beer: The beer adds flavor and helps the bread rise. If you prefer a non-alcoholic option, you can use a sugary soda like ginger ale or a non-alcoholic beer.
How Do You Properly Handle the Zucchini?
Handling the zucchini correctly is crucial for the best bread texture. Start with fresh zucchini, as it has the most moisture and flavor. Don’t forget to squeeze it! Here’s how:
- Grate the zucchini using a box grater and place it in a clean dish towel or paper towel.
- Wrap the zucchini in the towel and twist it to squeeze out excess moisture. Aim to get out as much liquid as possible without losing all of it.
- Measure out one cup of the squeezed zucchini for your bread. This will help keep your dough from getting too wet.
What’s the Best Way to Bake This Bread?
Getting the perfect bake on your beer bread means attention to temperature and time. Here are some tips:
- Preheat your oven well in advance, ensuring that it’s at 375°F (190°C) before you put in the loaf.
- Watch for a golden brown top, but if it’s browning too much, cover it loosely with aluminum foil for the last part of baking.
- Use a toothpick to check doneness. It should come out clean when inserted in the center. If there’s wet batter, it needs a bit longer to bake.
Let the bread cool in the pan for a short time before transferring it to a wire rack. This step helps prevent sogginess at the bottom!
Easy Zucchini Cheddar Herb Beer Bread
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme or rosemary (your choice)
- 1 cup shredded sharp cheddar cheese
- 1 cup grated zucchini (about 1 medium zucchini, squeezed to remove excess moisture)
- 12 ounces beer (lager or ale works best)
- 2 tablespoons melted butter (optional, for brushing on top)
How Much Time Will You Need?
This recipe is quick and easy! You’ll need about 15 minutes for prep and 45-55 minutes for baking. Plus, an additional 10 minutes for cooling. In about an hour and a half, you’ll have a delicious loaf of zucchini cheddar beer bread ready to enjoy!
Step-by-Step Instructions:
1. Preheat Your Oven
First things first, preheat your oven to 375°F (190°C). Lightly grease a 9×5-inch loaf pan, or line it with parchment paper to make removal easy later.
2. Mix the Dry Ingredients
In a large mixing bowl, combine the all-purpose flour, baking powder, salt, sugar, garlic powder, oregano, and thyme or rosemary. Mix well to make sure everything is evenly distributed.
3. Add Cheese and Zucchini
Gently fold the shredded sharp cheddar cheese and grated zucchini into the dry mixture. Remember to squeeze out the excess moisture from the zucchini to keep the batter just right!
4. Combine with Beer
Pour the beer into the bowl all at once. Using a spatula, stir everything together until just combined. The batter should be thick and slightly lumpy, so avoid overmixing!
5. Transfer to the Pan
Pour the batter into your prepared loaf pan and smooth the top with your spatula. If you like a golden crust, brush a little melted butter on top!
6. Bake the Bread
Pop the pan in the preheated oven and bake for 45-55 minutes. You want the top to be golden brown, and a toothpick inserted into the center should come out clean. If it’s browning too fast, cover it lightly with aluminum foil.
7. Cool the Bread
Once baked, let the bread cool in the pan for about 10 minutes. Then carefully turn it out onto a wire rack to cool completely before slicing. This allows your bread to set properly!
8. Serve and Enjoy!
This zucchini cheddar herb beer bread is fantastic when served warm or at room temperature. It pairs wonderfully with a bowl of soup, as a side dish, or simply enjoyed as a snack on its own. Get ready for your house to smell amazing!
Enjoy your delicious, moist zucchini cheddar herb beer bread!
FAQ for Easy Zucchini Cheddar Herb Beer Bread
Can I Use Other Vegetables Instead of Zucchini?
Yes, you can substitute zucchini with shredded carrots or even mashed pumpkin for a different flavor and texture. Just make sure to remove excess moisture, similar to zucchini, to keep the batter balanced!
What Type of Beer Works Best?
A lager or ale is ideal for this recipe, as they provide great flavor without being too bitter. If you prefer a non-alcoholic option, consider using non-alcoholic beer or a sugary soda like ginger ale.
Can I Make This Bread in Advance?
Absolutely! You can prepare the batter ahead of time and refrigerate it for up to 24 hours. Just give it a gentle mix before pouring into the pan and baking as usual. This could make things easier on a busy day!
How to Store Leftovers?
Store any leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap the bread tightly in foil or plastic wrap and freeze it for up to 3 months. Just thaw it at room temperature when you’re ready to enjoy it again!
