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.

8 servings

2 hr

Published October 4, 2025

Savory Zucchini Beer Bread - Delicious recipe from Recipe Notes

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

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

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

Preheat the oven 375°F. Generously grease an 8 x 4-inch loaf pan.

5 min

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

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