I adore quick breads, and Zucchini Cheddar Cheese Herb Bread just happens to be one of my favorite savory bread variations. The flavors are delicious, and it's a great way to use up all the garden zucchini that arrives this time of year.
Plus it takes under 10 minutes to toss together, and doesn't require a mixer. The insides soft with notes of your favorite beer, cheddar, garlic, and chives. The outside is deliciously crusty from being cooked in butter.
I've already made two loaves this last week, since it's so easy to make. I'm sure there will be plenty more to come as the temperature drops, and we roll into fall to go with all the soups, stews, and chili's that go with the season.
A little tip: If you have more zucchini than you know what to do with, you can grate it, pre-measure it, and freeze it for later. Just make sure to defrost it before adding it to your favorite Zucchini Bread recipe.
To make the loaf you will need to whisk together 3 cups All-Purpose Flour, 1 tablespoon Baking Powder, 1 teaspoon Salt, and 3/4 teaspoon Granulated Garlic, until well combined.
Add 1 cup Grated Cheddar Cheese, 3/4 cup Grated Zucchini, and 3 tablespoons Chopped Chives.
Drizzle 2 tablespoons Honey over the top.
Add 12 ounces of your favorite Beer. I used an IPA.
Stir together until well combined.
Grease a 9"x 5"x 3" loaf pan with butter. Add dough, and spread evenly in pan. Brush 3 tablespoons Melted Butter over the top.
Bake in a 350 degree oven for 55-70 minutes, until golden brown, and a toothpick inserted in the center comes out clean.
Allow Zucchini Cheddar Cheese Herb Beer Bread to cool completely in pan. Run a knife around edge of pan to remove.
You might love these other Zucchini Quick Bread Recipes:
Yield: 10

Zucchini Cheddar Cheese Herb Beer Bread
Zucchini Cheddar Cheese Herb Beer Bread is a favorite quick bread in under 15 minutes from Serena Bakes Simply From Scratch.
prep time: 15 Mcook time: 1 H & 10 Mtotal time: 1 H & 25 M
ingredients:
- 3 cups All-Purpose Flour
- 1 tablespoon Baking Powder
- 1 teaspoon Salt
- 3/4 teaspoon Granulated Garlic
- 1 cup Cheddar Cheese, Grated (I prefer Sharp)
- 3/4 cup Zucchini, Grated
- 3 tablespoons Chives, Chopped
- 2 tablespoons Honey
- 12 ounces Favorite Beer (I used a local IPA) (1 1/2 cups)
- 3 tablespoons Butter, Melted (Plus more for greasing pan.)
instructions:
How to cook Zucchini Cheddar Cheese Herb Beer Bread
- In a medium sized bowl whisk together flour, baking powder, salt, and granulated garlic, until well combined.
- Add cheese, zucchini, and chives. Drizzle honey over the top, and add beer.
- Stir together, until combined.
- Butter a 9"x5"x3" loaf pan. Add batter, and spread evenly. Brush 3 tablespoons melted butter over the top.
- Bake in a 350 degree oven for 55-70 minutes, until golden brown, and a toothpick inserted into center of loaf comes out clean.
- Allow zucchini bread to cool completely in pan. Run knife along edge of pan to release.
Calories
244.98
244.98
Fat (grams)
7.65
7.65
Sat. Fat (grams)
4.39
4.39
Carbs (grams)
34.73
34.73
Fiber (grams)
1.23
1.23
Net carbs
33.50
33.50
Sugar (grams)
3.91
3.91
Protein (grams)
6.92
6.92
Sodium (milligrams)
461.93
461.93
Cholesterol (grams)
20.34
20.34
Calories are estimated.
© 2017 Serena Bakes Simply From Scratch
Nice combination for a bread. Love it!!!
ReplyDeleteThe flavors and textures of this bread are incredible!
ReplyDeleteEasy to make but did not like the taste.
ReplyDeleteMeh. This was just ok. It wasn't bad, but definitely not good enough to make again - or even good enough to grab a second slice.
ReplyDeleteI agree. Wish I'd read the reviews. I didn't like the taste at all and unfortunately made a double batch and took one to a friend. :(
ReplyDeleteLOVED this! Easy to make and the whole family devoured it.
ReplyDeleteHave you ever made muffins with it. If so what would the cooking time be?
ReplyDeleteI haven't but my guess would be 15-25 minutes. I would check them at 15. I think they'll probably take 20 but everyones ovens different. Thanks, Serena
DeleteCould you substitute almond flour for all purpose
ReplyDeleteHi! I really don't know because I haven't tried it and don't know enough about how almond flour behaves in bread. I've only tried almond flour in cookies. I'm sorry about that. -Serena
DeleteI found the bread very wet and had to bake it twice first in bread pan then sliced and re baked .The flavor l liked but the receipt needs tweeking. ????
ReplyDeleteLoved it and making a second batch... I added some extra spices (chilli flakes and a smidge more garlic) topped with a sprinkle of cheese to a nice crust!
ReplyDeleteAbsolutely delicious! Tripled the recipe and the loaves came out perfect. This bread will be delightful with almost anything, and especially soups and stews when the temperature drops.
ReplyDeleteThe aroma while in the oven was incredible! Thank you, Serena!
Could you use self rising flour? I make beer bread with that all the time, but this sounds delish.
ReplyDeleteI haven't tried it to say for sure, but it should technically work. Let me know if you try it, how it goes. Thanks, Serena
DeleteLoved this bread. Freezes well, delicious toasted.
ReplyDelete