Got a lot of zucchini in the garden? This is the best way to use a bit of it! This savory bread goes well on the side of just about any dinner.
The garlic butter gives this quick bread has a delicious crust, similar to a cheddar biscuit. The inside is soft and tender, thanks to the leavening action of the beer. The beer also gives the bread a slight malty sweetness. I use freshly shredded zucchini in the summer, as well as frozen (thawed) zucchini in the winter. As always, freshly shredded cheese is the way to go compared to pre-shredded, because of the food additives in the pre-shredded cheese.
Print Recipe
Cheesy Zucchini Beer Bread
Equipment
- Large mixing bowl
- bread pan
Ingredients
- 3 cups All purpose flour
- 1 tbsp Baking powder
- 1 tsp Sea salt
- 1 tsp Garlic powder
- 1 cup Zucchini, shredded
- 2 tbsp Chives, chopped
- 1 cup Cheddar cheese, shredded
- 1 12oz Lager beer (PBR)
- 2 tbsp Butter, melted
- 1/4 tsp Garlic powder
Instructions
- Preheat the oven to 350℉.
- In a large mixing bowl, combine flour, baking powder, salt, and garlic powder.
- Add shredded zucchini, chives, cheddar cheese, and beer.
- Mix to combine.
- Pour batter into a greased bread pan.
- Bake in the preheat oven. While baking mix melted butter with garlic powder. After the bread has been baking for 20 minutes, remove the bread pan from the oven and pour the garlic butter over the top. Return to the oven and continue to bake for 40-45 additional minutes. Total bake time= 60-65 minutes.
- Once the loaf is done, remove from the oven and allow to cool for 1 hour before serving.
- This bread can be stored at room temperature for up to 5 days.
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