Description
Zucchini, cheddar, and beer – the holy trinity of quick bread perfection that’s ready to bake in 10 minutes flat. Your soup just found its soulmate.
Ingredients
Scale
- 3 cups (375g) all-purpose flour
- 1 tablespoon (15g) granulated sugar
- 1 tablespoon (15g) baking powder
- 1 teaspoon (5g) salt
- 1 teaspoon (2g) garlic powder
- 1 tablespoon (3g) mixed dried herbs (rosemary, thyme, oregano)
- 1 cup (120g) zucchini, grated and excess moisture squeezed out
- 1½ cups (170g) sharp cheddar cheese, shredded (plus ¼ cup for topping)
- 12 oz (355ml) beer (light lager or ale works best)
- 2 tablespoons (30g) melted butter, divided
- 2 tablespoons (8g) fresh chives, chopped
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×5-inch loaf pan or line with parchment paper.
- Grate zucchini and squeeze firmly in a clean kitchen towel to remove excess moisture.
- In a large mixing bowl, whisk together flour, sugar, baking powder, salt, garlic powder, and dried herbs.
- Fold in the grated zucchini and 1½ cups of shredded cheddar cheese, tossing to coat with the flour mixture.
- Pour in the beer and stir gently with a wooden spoon until just combined. The batter will be thick and slightly lumpy.
- Transfer batter to the prepared loaf pan and smooth the top. Brush with 1 tablespoon of melted butter.
- Bake for 40 minutes, then sprinkle remaining ¼ cup cheese on top and continue baking for 10-15 minutes more, until a toothpick inserted in the center comes out clean.
- Remove from oven and immediately brush with remaining tablespoon of melted butter. Sprinkle with fresh chives.
- Cool in the pan for 10 minutes before transferring to a wire rack to cool completely before slicing.