Zucchini Cheddar Cheese Herb Beer Bread

Friday, August 18, 2017
Zucchini Cheddar Cheese Herb Beer Bread is a favorite Zucchini Beer Bread Recipe. It's a favorite simple to make Beer Bread and a great savory way to use up zucchini.

Zucchini Cheddar Cheese Herb Beer Bread partially sliced on a wooden cutting board.


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.


Flour, Baking Powder, Salt and Granulated Garlic in a cream colored bowl.


To make the loaf you will need to whisk together:
  • 3 cups All-Purpose Flour or Whole Wheat Pastry Flour
  • 1 tablespoon Baking Powder
  • 1 teaspoon Salt
  • 3/4 teaspoon Granulated Garlic
Until well combined.

Grated Cheddar Cheese, Grated Zucchini, and Chopped Chives added to flour in a mixing bowl.


Add: 
  • 1 cup Grated Cheddar Cheese
  • 3/4 cup Grated Zucchini
  • 3 tablespoons Chopped Chives

Drizzle 2 tablespoons Honey over the top.


Beer being poured over cheese and zucchini mixture in a mixing bowl.


Add 12 ounces of your favorite Beer.

I used an IPA which is a stronger tasting beer. If you aren't a big beer drinker or found of the flavor of beer I would recommend using a light beer which will have a very mild flavor.

Zucchini Cheddar Cheese Beer Bread batter in a mixing bowl.


Stir together until well combined.


Zucchini Cheddar Cheese Beer Bread in a loaf pan drizzled with butter.


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.

A picture looking down of a sliced Zucchini Cheddar Cheese Herb Beer Bread Loaf on a wooden cutting board.


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:

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Yield: 10
Author: Serena Bakes Simply From Scratch
Zucchini Cheddar Cheese Beer Bread

Zucchini Cheddar Cheese Beer Bread

Zucchini Cheddar Cheese Herb Beer Bread is a favorite quick bread in under 15 minutes to prepare from Serena Bakes Simply From Scratch.
Prep time: 15 MinCook 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 Use Light Beer For A Mild Flavor (1 1/2 cups)
  • 3 tablespoons Butter, Melted (Plus more for greasing pan.)

Instructions

  1. In a medium sized bowl whisk together flour, baking powder, salt, and granulated garlic, until well combined.
  2. Add cheese, zucchini, and chives. Drizzle honey over the top, and add beer.
  3. Stir together, until combined.
  4. Butter a 9"x5"x3" loaf pan. Add batter, and spread evenly. Brush 3 tablespoons melted butter over the top.
  5. Bake in a 350 degree oven for 55-70 minutes, until golden brown, and a toothpick inserted into center of loaf comes out clean.
  6. Allow zucchini bread to cool completely in pan. Run knife along edge of pan to release.

Calories

244.98

Fat (grams)

7.65

Sat. Fat (grams)

4.39

Carbs (grams)

34.73

Fiber (grams)

1.23

Net carbs

33.50

Sugar (grams)

3.91

Protein (grams)

6.92

Sodium (milligrams)

461.93

Cholesterol (grams)

20.34

The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favorite nutrition calculator and/or metric conversion tool.

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Zucchini Cheddar Cheese Beer Bread



33 comments

  1. Nice combination for a bread. Love it!!!

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  2. The flavors and textures of this bread are incredible!

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  3. Easy to make but did not like the taste.

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  4. Meh. 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.

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  5. I 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. :(

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  6. LOVED this! Easy to make and the whole family devoured it.

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  7. Have you ever made muffins with it. If so what would the cooking time be?

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    1. I 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

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  8. Could you substitute almond flour for all purpose

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    1. Hi! 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

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  9. I 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. ????

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  10. Loved 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!

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  11. Absolutely 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.
    The aroma while in the oven was incredible! Thank you, Serena!

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  12. Could you use self rising flour? I make beer bread with that all the time, but this sounds delish.

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    Replies
    1. I 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

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  13. Loved this bread. Freezes well, delicious toasted.

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  14. After reading the negative comments, I thought I’d add my thoughts. My family loves this bread, I’ve made it a couple of times, and both times we all loved it. Maybe the negative comments were because they used the wrong kind of beer. First time I used a light beer , the second time a strong IPA, much stronger flavor with the IPA.

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  15. No eggs are needed for this bread?

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    1. Hi Donna, That is correct, no eggs needed. Thanks, Serena

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  16. We have tons of fresh zucchini and I stumbled upon this recipe. I made this today and it is delicious! I added some crushed red pepper for a little zing. I only had an old old Samuel Adams winter lager and thought let’s just try it! I’m making it again after I go get some IPA!

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  17. Taste is good, buuuuuuut even after ringing my zucchini out relentlessly and baking for an extra 20 minutes it still came out wet

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  18. I've been following this recipe for 2 years. I'm surprised it has so many negative reviews! I always add my cheddar, zucchini and chives a little more than what is called for but maybe thats why we LOVE it so much!! I also use this recipe to make biscuits and bake them 20-25mins. Also adding in one chopped jalapeƱo is absolutely delicious too!!

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  19. Does beer have to be used?

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  20. My husband doesn't drink at all, I'm concerned with the beer in the recipe. Will it affect him?

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    1. Any alcohol will cook off when it's baked, but I would use a very light beer because he might not like the flavor of a stronger beer if he's not a beer drinker. I hope that helps, Serena

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  21. I made this tonight and loved the simplicity of it. I added a bit of onion powder also, but made it a to the T. I'll definitely make it again. Maybe use a different but similar veg, different beer or add fresh garlic or whatever I like. The base is perfect. Thank you.

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  22. Not a fan of this at all!

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  23. I made this bread last night and it was amazing!! I used a light beer and loved it. Glad I didn’t look at reviews before I made this. My bread came out perfect. Thanks for the recipe!

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  24. This bread was DELICIOUS!!! I'm also glad that I did not read the comments first. I would make this bread again, over and over again... The whole family loved it! If you are a beer lover, I highly suggest using an IPA. The beer flavor is fantastic!

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  25. This was a good base recipe. I made it twice. The first w recipe as is and it was just alright . The second time I had a decent amount of modifications. I used 2 1/2c flour and seasoned it heavily with oregano, Italian seasoning, garlic powder,minced garlic, cayenne, &onion powder. Salad spinner to get the water out of zuchinni. I used sharp cheddar and aged white cheddar about 1.5c, green onion and hot honey. Then added Stella Beer and a large dallop of sour cream. Muffin tin w melted butter on top and baked at 350° for about 20-25min. They turned out way better but I can't say I would make this again.

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  26. Hi, just wanted to comment after seeing mixed reviews and negative comments… I made four loaves of this bread to use up some zucchini I had.. our family loves cheese, beer and zucchini.. so why not? It was such a huge hit! My husband loved it! We’re gifting some as not to eat all 4 loaves! Lol I used a Cream ale and it was delicious.

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  27. I made this recipe, doubled it to make two large loaves, and added in a bit more herb/spice. Turned out beautifully! They are heavy, dense loaves, so next time I think I will make smaller pans, and more of them, which should help with any issues people have had with them not getting done

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