Zucchini Cheddar Beer Bread is an easy-to-make quick bread recipe with a crunchy outside and a soft moist inside.
Cheddar Zucchini Beer Bread Overview
This is a quick bread recipe that doesn't require any yeast or kneading of the dough. Simply mix your dry ingredients, then add grated cheese and zucchini. Mix the wet ingredients separately and combine the two. Pour this batter into a loaf pan, sprinkle with cheese, and bake.
The alcohol is cooked out of the bread, but the beer flavor will still be there. The beer you choose will have a subtle effect - for example, using a hoppy beer adds a woody earthy flavor. Malty beer adds a nutty smoky flavor.
This hearty bread tastes best served with roast beef and gravy, a cup of soup or comforting bowl of stew.
Cheddar Zucchini Beer Bread Video
Watch my easy tutorial video to see just how easy making zucchini cheddar beer bread really is.
Recipe Ingredients
- 1 ¾ cups all purpose flour
- 1 tsp dried parsley
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp garlic powder
- ½ tsp salt
- 1 cup shredded cheddar cheese - plus ¼ cup for sprinkling on top
- ¾ cup grated zucchini - moisture squeezed out with a towel
- 1 egg
- ⅓ cup vegetable oil
- 2 Tbsp honey
- 1.5 cups beer of your choice - (exactly one can)
How To Make Cheddar Zucchini Beer Bread
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
STEP 1: Preheat the oven to 350°F. Lightly grease a 9x5 loaf pan with nonstick cooking spray.
STEP 2: Grate ¾ cup zucchini using a cheese grater, and squeeze out as much excess liquid as possible through paper towels.
STEP 3: Whisk together the dry ingredients in a medium bowl: 1 ¾ cups all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, 1 tsp dried parsley, ½ tsp garlic powder, and ½ tsp salt.
STEP 4: Add 1 cup shredded cheddar cheese and ¾ cup grated zucchini and mix.
STEP 5: In a separate large bowl, mix 1 beaten egg, ⅓ cup vegetable oil, 2 Tbsp honey, and 1 can of beer of your choice (1.5 cups).
STEP 6: Pour the dry ingredients into the wet ingredients and stir until combined. The batter will be runny.
STEP 7: Pour the batter into the prepared loaf pan. Sprinkle the top with ¼ cup shredded cheddar cheese. Bake for 55-70 minutes, or until top is golden brown and a toothpick comes out clean.
STEP 8: Let the bread cool completely in the pan. Use a spatula or knife to run along the edge to help release the loaf. Slice using a bread knife and serve.
Recipe Tips
- To help the bread rise during baking, your beer should be at room temperature before adding it. Pour the beer into a small bowl and let it sit on the counter for one hour.
- Don’t over-mix. When adding wet ingredients to the dry. Just enough to moisten the dry ingredients.
- To prevent the bread from browning too much or too quickly, move the oven rack to the lower third so that it’s receiving less heat on top. You can also cover the top of the pan with aluminum foil while baking to help slow down browning.
How To Store Leftovers
- TO STORE – Store in an airtight container or plastic bag on the counter up to 3 days, or in the fridge up to 5 days.
- TO FREEZE – Cut the loaf into slices and store in the freezer up to 3 months.
Have A Question?
- Tried this recipe? Leave a star rating and comment below—I’d love to hear how it turned out!
- Got a question? Ask in the comments—I’m happy to help.
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Cheddar Zucchini Beer Bread
Ingredients
- 1 ¾ cups all purpose flour
- 1 tsp dried parsley
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp garlic powder
- ½ tsp salt
- 1 cup shredded cheddar cheese - plus ¼ cup for sprinkling on top
- ¾ cup grated zucchini - moisture squeezed out with towel
- 1 egg
- ⅓ cup vegetable oil
- 2 Tbsp honey
- 1.5 cups beer of your choice - (exactly one can)
Instructions
- Preheat the oven to 350°F. Lightly grease a 9x5 loaf pan with nonstick cooking spray.
- Grate ¾ cup zucchini using a cheese grater, and squeeze out as much excess liquid as possible through paper towels.
- Whisk together the dry ingredients in a medium bowl: 1 ¾ cups all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, 1 tsp dried parsley, ½ tsp garlic powder, and ½ tsp salt.
- Add 1 cup shredded cheddar cheese and ¾ cup grated zucchini and mix.
- In a separate large bowl, mix 1 beaten egg, ⅓ cup vegetable oil, 2 Tbsp honey, and 1 can of beer of your choice (1.5 cups).
- Pour the dry ingredients into the wet ingredients and stir until combined. The batter will be runny.
- Pour the batter into the prepared loaf pan. Sprinkle the top with ¼ cup shredded cheddar cheese. Bake for 55-70 minutes, or until top is golden brown and a toothpick comes out clean.
- Let the bread cool completely in the pan. Use a spatula or knife to run along the edge to help release the loaf. Slice using a bread knife and serve.
Recipe Notes:
- TO STORE – Store in an airtight container or plastic bag on the counter up to 3 days, or in the fridge up to 5 days.
- TO FREEZE – Cut the loaf into slices and store in the freezer up to 3 months.
Nutrition Info
The nutritional information provided is an estimate and is per serving.
Cindy says
Andi,
Thanks for sharing this awesome recipe! My husband likes this bread a lot. I use a Pilsner for the beer right from the fridge and it still rises beautifully. We like garlic, so I usually add more garlic powder. This is delicious with Italian seasoning! We love how it is light and fluffy. I’ll be making this ở more often when the weather gets cooler and soup season approaches. Thanks again!