Zucchini season is here, and if you’re like me, you’re looking for delicious ways to use up those fresh garden zucchini. I have two fantastic zucchini bread recipes today that are super easy to make.
Whether you want a cheesy, herby loaf or a simple, comforting bread that’s great for beginners, these recipes are perfect. They bring a lot of flavor and are a great way to enjoy your fresh produce. Let’s get baking!
Jump to Recipe:
Easy Zucchini Cheddar Herb Beer Bread Recipe
This easy zucchini cheddar herb beer bread is packed with wonderful flavors. It’s a great way to use fresh zucchini and enjoy a warm, homemade bread with a unique touch.
Key Zucchini Bread Ingredients & Tips
- Fresh Zucchini Prep: Squeeze out extra water from your shredded zucchini. This simple step helps keep your bread from getting soggy.
- Herbs for Flavor: Use fresh herbs like chives or parsley for the best taste. If you use dried herbs, remember to use about half the amount.
- Choosing Beer: Any light lager or ale works well here. Try to avoid dark, heavy beers unless you specifically want that stronger beer flavor.
What You Need for Beer Bread
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 cup shredded zucchini, squeezed dry
- 1 cup shredded sharp cheddar cheese
- 1/4 cup chopped fresh herbs (like chives or parsley)
- 1 (12 oz) bottle beer (room temperature)
- 1/2 cup melted butter
⏱️ Time: Prep 15 min, Bake 50 min🍽️ Yields: 1 loaf
How to Make Zucchini Beer Bread
Step 1: Get Your Oven Ready
Preheat your oven to 375°F (190°C). Then, lightly grease a standard loaf pan. This helps the bread come out easily.
Step 2: Mix the Dry Ingredients
In a large bowl, stir together the flour, sugar, baking powder, and salt. Make sure they are well combined.
Step 3: Add Wet and Mix Gently
Add the shredded zucchini, cheddar cheese, and fresh herbs to the dry mix. Pour in the beer and melted butter. Stir gently with a spoon until everything is just combined. Try not to overmix!
Step 4: Bake Until Golden
Pour the batter into your prepared loaf pan. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
Step 5: Cool and Enjoy
Let the bread cool in the pan for 10 minutes, then take it out and let it cool completely on a wire rack. Slice and enjoy your delicious beer bread!
📝 Final Note on Storage
This bread tastes best when eaten warm on the day it’s baked. Store any leftovers in an airtight container at room temperature for up to 2 days.
Easy Zucchini Cheese Bread Recipe For Beginners
This easy zucchini cheese bread is perfect for anyone new to baking. It’s simple, cheesy, and a great side for almost any meal.
Key Tips for Zucchini Cheese Bread
- Easy Zucchini Shredding: A simple box grater works wonders for quickly shredding zucchini. You don’t need to peel the zucchini first.
- Picking Your Cheese: Mild cheddar or mozzarella are great choices for a gentle, cheesy flavor. You can also mix different cheeses if you like.
- Gentle Mixing is Key: Try not to overmix your batter. Just stir until the ingredients come together to keep your bread nice and tender.
What You Need for Cheese Bread
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded zucchini, lightly squeezed
- 1 cup shredded cheddar cheese
- 1 large egg
- 1 cup milk
- 1/4 cup vegetable oil
⏱️ Time: Prep 10 min, Bake 40 min🍽️ Yields: 1 loaf
How to Make Zucchini Cheese Bread
Step 1: Get Oven and Pan Ready
Set your oven to 350°F (175°C). Lightly grease and flour a 9×5 inch loaf pan.
Step 2: Combine Dry Ingredients
In a large bowl, mix together the flour, baking powder, salt, and black pepper.
Step 3: Mix Wet into Dry
In a separate bowl, whisk the egg, milk, and vegetable oil. Pour this wet mixture into the dry ingredients. Stir just until barely combined.
Step 4: Fold In Zucchini and Cheese
Gently fold in the shredded zucchini and cheese until they are evenly spread throughout the batter.
Step 5: Bake Your Bread
Pour the batter into your prepared loaf pan. Bake for 40-45 minutes, or until a wooden skewer comes out clean when poked into the center of the loaf.
Step 6: Cool Down and Serve
Let the bread cool in the pan for about 10 minutes before moving it to a wire rack to cool completely. Slice and serve!
📝 Final Note on Serving & Storage
This bread is really tasty warm with a little butter. You can also toast slices for a quick snack. Store covered at room temperature for up to 3 days.
