Cheddar Zucchini Beer Bread

This quick bread recipe is simple to make and uses your favorite beer as a main ingredient. You will LOVE the smell of this incredible recipe as it bakes in the oven!

5 from 3 votes

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Cook Time: 1

Total Time: 1

Servings: 10 servings

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.

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