This Easy Zucchini Cheddar Herb Beer Bread is a fun twist on classic bread! With fresh zucchini and sharp cheddar, it’s cheesy, flavorful, and super fluffy. Plus, beer gives it a nice rise!
What’s not to love about bread that practically makes itself? I often whip this up when I have extra zucchini lying around. Perfect for a cozy dinner or with soup—it always disappears fast!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for our bread. If you’re looking for a gluten-free option, a 1:1 gluten-free flour blend can work well too. Just make sure it has xanthan gum included for better texture!
Beer: The beer adds flavor and helps the bread rise. I usually use a light lager, but feel free to try different styles. If you want a non-alcoholic version, you can substitute with sparkling water or non-alcoholic beer for similar results.
Zucchini: Fresh zucchini keeps the bread moist. If you can’t find it, grated carrots work as a nice substitute. You can also use frozen zucchini; just make sure to thaw and drain it well first.
Cheddar Cheese: I love using sharp cheddar for a stronger flavor, but feel free to switch to mild cheddar or even a dairy-free cheese if needed. Mixing in different cheeses like mozzarella or pepper jack can also be delicious!
How Do I Ensure My Bread is Light and Fluffy?
The key to light and fluffy beer bread is to avoid overmixing the batter. Once you add the beer, mix just enough until everything is combined. Overmixing can lead to denser bread, so be gentle with those folds!
- Combine the dry ingredients first to ensure even distribution.
- Add the shredded zucchini and cheese, tossing them lightly with flour.
- Pour in the beer and use a spatula to gently mix. The batter should still be a bit lumpy, which is totally fine!
Remember to keep an eye on it while baking. If the top browns too quickly, you can loosely cover it with foil to prevent burning!
How to Make Easy Zucchini Cheddar Herb Beer Bread
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 teaspoon dried herbs (such as thyme, oregano, or parsley)
- 1 cup shredded sharp cheddar cheese
- 1 cup grated zucchini (about 1 medium zucchini), squeezed to remove excess moisture
- 12 oz (1 can or bottle) beer (lager or ale work well)
- 1/4 cup melted butter (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, with a baking time of 50-60 minutes. In total, you’re looking at around 1 hour and 15 minutes from start to enjoying a delicious loaf of zucchini beer bread!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). While that’s heating up, greasing a 9×5-inch loaf pan or lining it with parchment paper will help your bread come out easily later on.
2. Mix the Dry Ingredients:
In a large mixing bowl, combine the all-purpose flour, baking powder, salt, sugar, and dried herbs. Give it a good whisk to mix everything together. This helps ensure that the baking powder and salt are evenly distributed for a great rise!
3. Combine Cheese and Zucchini:
Add the shredded cheddar cheese and the grated zucchini to the bowl with your dry ingredients. Toss them gently, so everything is coated in flour. This will help prevent the cheese from sinking during baking.
4. Add the Beer:
Now it’s time to pour in the beer. Stir it all together until just combined. The batter will be thick and a bit sticky, but that’s okay! Just remember not to overmix; a few lumps are fine.
5. Bake the Bread:
Pour the batter into your prepared loaf pan and spread it out evenly. If you want an extra delicious crust, brush the top with some melted butter. Pop it in your preheated oven and bake for 50-60 minutes, until the top is golden brown and a toothpick inserted in the middle comes out clean.
6. Cool and Slice:
After baking, let the bread cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing. The waiting is the hardest part, but trust me, it’ll be worth it!
Enjoy this savory, moist Zucchini Cheddar Herb Beer Bread as a tasty snack, paired with soup, or as a delicious side for any meal!
FAQ for Easy Zucchini Cheddar Herb Beer Bread
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour, but the texture might be denser. If you do, try mixing half whole wheat and half all-purpose for a lighter result. You might also want to add a little extra liquid, as whole wheat absorbs more moisture.
How Do I Store Leftover Beer 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 or foil before placing it in the fridge if you want it to last longer. To reheat, pop slices in the microwave for about 10-15 seconds or toast them for a crispy finish.
Can I Freeze This Bread?
Absolutely! To freeze, wrap the cooled bread tightly in plastic wrap and then place it in a freezer bag. It can be frozen for up to 3 months. To thaw, simply leave it at room temperature for a few hours or overnight in the fridge, then reheat as desired.
What Other Ingredients Can I Add?
Feel free to get creative! You can add ingredients like chopped peppers, cooked bacon, or fresh herbs for additional flavor. Just make sure to keep the total volume of wet ingredients similar to maintain the bread’s texture.
