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.
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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 or Whole Wheat Pastry Flour
- 1 tablespoon Baking Powder
- 1 teaspoon Salt
- 3/4 teaspoon Granulated Garlic
Add:
- 1 cup Grated Cheddar Cheese
- 3/4 cup Grated Zucchini
- 3 tablespoons Chopped Chives
Drizzle 2 tablespoons Honey over the top.
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.
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 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 (I used a local IPA) (1 1/2 cups)
- 3 tablespoons Butter, Melted (Plus more for greasing pan.)
Instructions
- 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.
Nutrition Facts
Calories
244.98Fat
7.65 gSat. Fat
4.39 gCarbs
34.73 gFiber
1.23 gNet carbs
33.50 gSugar
3.91 gProtein
6.92 gSodium
461.93 mgCholesterol
20.34 mgCalories are estimated.
© 2017 Serena Bakes Simply From Scratch
47 comments
Nice combination for a bread. Love it!!!
The flavors and textures of this bread are incredible!
Easy to make but did not like the taste.
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.
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. :(
LOVED this! Easy to make and the whole family devoured it.
Have you ever made muffins with it. If so what would the cooking time be?
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
Could you substitute almond flour for all purpose
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
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. ????
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!
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!
Could you use self rising flour? I make beer bread with that all the time, but this sounds delish.
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
Loved this bread. Freezes well, delicious toasted.
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.
No eggs are needed for this bread?
Hi Donna, That is correct, no eggs needed. Thanks, Serena
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!
Taste is good, buuuuuuut even after ringing my zucchini out relentlessly and baking for an extra 20 minutes it still came out wet
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 jalapeño is absolutely delicious too!!
Does beer have to be used?
Seltzer Water could be used instead. Thanks, Serena
My husband doesn't drink at all, I'm concerned with the beer in the recipe. Will it affect him?
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
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.
Not a fan of this at all!
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!
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!
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.
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.
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
This is my 2nd time making this bread. It is fabulous. I'm not one to eat a lot of savory bread but I couldn't stop eating it. It is absolutely scrumptious toasted. Thank you for the recipe.
I agree! I baked mine twice as long as it says and it was still wet and mushy in the middle! Threw the whole thing out 😢
Tastes really good. But just like the other comments it took alot longer than 70 minutes. Either cook at a higher temperature or be prepared to cook for atleast 90 minutes
Maybe the problem with the bread being too wet and needing longer to bake, is because they might not have removed as much water as possible from the grated zucchini. I wrap mine in a clean towel and twist the ends tightly to remove the moisture.
Not sure why there are so many negative comments. Thankfully I didn’t read any before baking this. Turned out great and I always love a savory, delicious way to use zucchini. I used Heineken in my first batch and loved the flavor along with 3 different sharp cheddars and a Parmesan cheese blend. Thanks for sharing this!
The only beer I have on hand is Guiness. Would this be too stouty of a beer for this?
I made this earlier this week. I used a Modelo beer and It turned out really gooey and heavy on the bottom, but it had great flavor. With the abundance of zucchini this year, I made it again but this time, I used an IPA and I added an egg because I felt the baking powder wasn't quite enough for the lift needed. It turned out perfect the second time, it wasn't gooey and has great crumb. Also using different beers didn't make any difference in flavor to me. Thank you for the recipe!
I just wanted to say really quick I made zuccini brownies for my son I thought they were great he said they were terrible so I think.like him the negative comments is they don't like the texture so I made them again he didn't know the zuccini was in there in pulsed it into a paste and mixed with applesauce he though they were amazing so I'd texture is off-putting you can make a paste but just a hint eggplant and zuccini have to be drained slice and put a little salt for 10 to 30 minutes then wipe off with damp paper towels will make a huge difference
I like the idea of this bread more than I liked the bread itself. I think the 3 cups of flour is way to much. The bread had a nice flavour but was very dense and more like a savoury paste glue than bread texture wise.
I made the zucchini beer cheese bread exactly as directed. It was wonderful! Will definitely add this to my regular quick bread recipes. It is very dense, but I think beer breads are. Used a stray can of Coors Lite, but would prefer a heavier beer or IPA. Served this bread with stuffed pepper soup.
This bread is DELICIOUS!! I did change a few things after reading the comments. I added an egg & 1/3 C canola oil, extra cheese, hatch green chili flakes, a little extra salt, onion powder & some Italian seasonings, baked for about 75 minutes...perfect!!!.
Questioning the recipe quantities …..1 tablespoon of baking powder? It’s all I can taste. Waste of ingredients, won’t be making again.
This recipe is amazing! Came out great! We make it all the time!
Loved it! Used a Miller Lite beer, but would think Ginger ale would be a good replacement. Batter was thick but my zucchini was dry, so that may be why. Didn't have chives but thought later that chopped jalapeno would be tasty. Didn't have granulated garlic either but powdered worked for me. Overall, well-liked by my harvest crew with our chili and jalapeno popper soup. 6 yesses!.
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