Zucchini season is here, and you know what that means: it’s time to bake! I always look forward to using fresh zucchini in simple, comforting recipes. Today, I’m sharing two fantastic, easy zucchini bread recipes that are perfect for any home baker, especially if you love a cheesy addition.
These recipes are straightforward and packed with flavor, making them great for breakfast, a snack, or even alongside dinner. I promise you’ll find a new favorite among these delicious bakes!
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Easy Zucchini Cheddar Herb Beer Bread Recipe
This easy zucchini beer bread is so simple to make, you’ll wonder why you haven’t tried it before. It brings together the subtle sweetness of zucchini with sharp cheddar cheese, fragrant herbs, and a gentle hint of beer for a unique and delicious loaf. It’s perfect with soup or as a quick snack.
Key Zucchini Bread Ingredients & Tips
- Zucchini Preparation: Grate your zucchini and gently squeeze out excess water. This stops your bread from becoming too wet or dense.
- Beer Choice: A lighter beer like a lager or a pale ale works best here. You want a subtle beer note, not an overpowering one.
- Fresh Herbs: Using fresh herbs like chives or parsley really brightens the flavor. If you use dried, halve the amount.
- Cheddar Quality: Good sharp cheddar makes all the difference. You can also mix in a little Parmesan for extra depth.
What You Need for Zucchini Beer Bread
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup grated zucchini, squeezed dry
- 1 1/2 cups shredded sharp cheddar cheese
- 1/4 cup chopped fresh herbs (like chives, parsley, or dill)
- 12 ounces (1 1/2 cups) beer, room temperature
- 1/2 cup unsalted butter, melted
⏱️ Time: 1 hour 10 mins🍽️ Yields: 1 loaf (10-12 slices)
How to Make Zucchini Beer Bread
Step 1: Get Ready to Bake
Preheat your oven to 375°F (190°C). Grease and flour a 9×5 inch loaf pan. Make sure your zucchini is grated and you’ve gently squeezed out any extra water.
Step 2: Mix the Dry Stuff
In a large mixing bowl, combine the flour, baking powder, salt, and pepper. Stir them together well.
Step 3: Add Zucchini, Cheese, and Herbs
Gently fold in the squeezed zucchini, shredded cheddar cheese, and fresh herbs into the dry ingredients. Mix just until everything is coated.
Step 4: Pour in the Liquids
Pour the room temperature beer into the bowl. Add half of the melted butter. Stir until just combined. Be careful not to overmix; a few lumps are fine.
Step 5: Bake Your Bread
Pour the batter into your prepared loaf pan. Drizzle the remaining melted butter over the top of the batter. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
Step 6: Cool and Slice
Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely. Slice and serve!
📝 Final Note
This beer bread is best enjoyed warm, right out of the oven. Store any leftovers in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days.
Easy Zucchini Cheese Bread Recipe For Beginners
If you’re new to baking with zucchini, this easy cheese bread recipe is a perfect starting point. It’s simple, comforting, and incredibly forgiving. You get a soft, moist loaf with mild cheese goodness, making it a great addition to any meal.
Key Tips for Zucchini Cheese Bread
- Fine Grate: Grate your zucchini using the fine side of your grater. This helps it disappear into the bread texture while keeping it moist.
- Cheese Blend: A mix of Monterey Jack and mild cheddar works really well here, giving you a smooth, cheesy flavor without being too strong.
- Don’t Overmix: Mixing the batter too much can make the bread tough. Mix just until the ingredients are combined.
- Cool Completely: Letting the bread cool fully before slicing helps it set up properly and prevents it from crumbling.
What You Need for Beginner Zucchini Cheese Bread
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup granulated sugar (optional, for a slightly sweeter bread)
- 1 1/2 cups grated zucchini, squeezed dry
- 1 cup shredded mild cheese (like Monterey Jack or mild cheddar)
- 2 large eggs
- 1/2 cup milk
- 1/4 cup vegetable oil
⏱️ Time: 1 hour 5 mins🍽️ Yields: 1 loaf (8-10 slices)
How to Make Easy Zucchini Cheese Bread
Step 1: Prep Your Area
Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. Make sure your zucchini is grated and any extra water is squeezed out.
Step 2: Mix Dry Ingredients Together
In a large bowl, combine the flour, baking powder, salt, and sugar (if using). Stir these dry ingredients together well.
Step 3: Whisk Wet Ingredients
In a separate medium bowl, lightly beat the eggs. Then, whisk in the milk and vegetable oil until they are well combined.
Step 4: Combine All Ingredients
Add the grated zucchini and shredded cheese to the bowl with the dry ingredients. Pour the wet ingredients over the dry ingredients. Mix everything gently with a spatula until just combined. Remember, a few lumps are fine!
Step 5: Bake the Loaf
Pour the batter into your prepared loaf pan. Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean.
Step 6: Let It Cool
Allow the bread to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely before slicing.
📝 Final Note
This simple zucchini cheese bread is especially comforting when served warm with a pat of butter. It stores well in an airtight container at room temperature for up to 4 days.