Savory Zucchini Beer Bread
A moist and flavorful quick bread made with fresh grated zucchini, Parmesan cheese, and light beer. This savory loaf features scallions and black pepper for an extra kick, perfect as a side dish or snack.
Ingredients
- •2 medium zucchini or yellow squash
- •1 teaspoon salt
- •¼ cup olive oil
- •3 cups all-purpose flour
- •1 tablespoon baking powder
- •1 tablespoon sugar
- •½ teaspoon freshly ground black pepper
- •2 whole scallions
- •¼ cup coarsely shredded Parmesan cheese
- •2 tablespoons finely shredded Parmesan cheese
- •1¼ cups light and crisp beer
- •lager
- •pilsner
- •Kolsch
Cooking Instructions
- 1.
Toss the zucchini with 1/2 teaspoon of the salt in a colander and let stand for 15 minutes. Gather it up in your hands and squeeze out as much moisture as you can.
15 min
- 2.
Preheat the oven 375°F. Generously grease an 8 x 4-inch loaf pan.
5 min
- 3.
Whisk together the flour, baking powder, remaining 1/2 teaspoon salt, the sugar, and black pepper. Add the zucchini, scallions, coarsely shredded cheese, and 1/4 cup of the olive oil, folding to combine, then pour in the beer. Let stand for a few minutes as the dry ingredients absorb the beer, then fold gently until everything is moistened. It'll be a dense and tacky batter. Scrape into the prepared pan.
10 min
- 4.
Drizzle with the remaining 1 tablespoon olive oil and sprinkle with the finely shredded cheese. Transfer to the oven and bake until set in the center and a tester comes out clean, 75 to 80 minutes. Cool in the pan for 10 minutes, then unmold. This bread can be served warm (though it'll be a bit gooey inside) and should be eaten within a day or two, stored loosely covered at room temperature.
90 min