Best 3 Savory Zucchini Beer Bread Recipes

Zucchini beer bread is a delectable treat that combines the subtle sweetness of zucchini with the rich flavors of beer to create a moist, hearty, and memorable bread. Whether you're an experienced baker or a novice cook, this savory delight is sure to tantalize your taste buds with its unique texture and exquisite flavor. Unleash your culinary creativity and embark on a culinary adventure as we explore the best recipes for savory zucchini beer bread.

Here are our top 3 tried and tested recipes!

SAVORY ZUCCHINI BEER BREAD

Savory Zucchini Beer Bread image

Here, summer squash marries with scallions and Parmesan to create something much more flavorful and a bit more decadent than the average zucchini loaf.

Provided by Lukas Volger

Categories HarperCollins Bake Bread Zucchini Green Onion/Scallion Breakfast snack Summer Parmesan Beer Soy Free Peanut Free Tree Nut Free Vegetarian

Yield Makes 1 (8½ x 4½ -inch) loaf

Number Of Ingredients 11

Ingredients

2 medium zucchini or yellow squash (about 12 ounces total), coarsely grated
1 teaspoon salt, divided
¼ cup plus 1 tablespoon olive oil, plus more for greasing
3 cups all-purpose flour (substitute up to half whole-wheat flour)
1 tablespoon baking powder
1 tablespoon sugar
½ teaspoon freshly ground black pepper
2 scallions, green and white parts, thinly sliced
¼ cup coarsely shredded Parmesan cheese
2 tablespoons finely shredded Parmesan cheese
1¼ cups light and crisp beer, such as a lager, pilsner, or Kolsch

Steps:

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

SAVORY ZUCCHINI CHEESE BREAD

Savory Zucchini Cheese Bread image

Make and share this Savory Zucchini Cheese Bread recipe from Food.com.

Provided by nvermd

Categories Quick Breads

Time 1h

Yield 1 round loaf

Number Of Ingredients 11

Ingredients

1 cup chopped onion
1/4 cup butter
2 1/2 cups Bisquick
1/2 teaspoon dried parsley
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 cup milk
3 eggs
1 1/2 cups shredded zucchini
1 cup shredded cheddar cheese
3/4 cup toasted chopped almonds

Steps:

In saucepan, melt butter.
Cook onion until soft.
Cool slightly.
Mix onion mixture, bisquick, herbs, milk and eggs; beat on high for one minute.
Stir in remaining ingredients.
Spread in greased and floured 9" round pan.
Bake at 400 degrees for about 40 minutes until wooden pick comes out clean.
Cool slightly and remove from pan.

Nutrition Facts : Calories 3123.9, Fat 202, SaturatedFat 75.2, Cholesterol 889.7, Sodium 5471.9, Carbohydrate 238.5, Fiber 23.2, Sugar 51.9, Protein 100.2

SAVORY ZUCCHINI BISQUICK BREAD

Savory Zucchini Bisquick Bread image

Make and share this Savory Zucchini Bisquick Bread recipe from Food.com.

Provided by Aroostook

Categories Quick Breads

Time 35m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1 cup biscuit mix
1 small onion, finely chopped
1/2 teaspoon salt
1/2 teaspoon seasoning salt
1/2 teaspoon oregano
1/2 cup parmesan cheese
1 dash red peppers or 1 dash Tabasco sauce
2 tablespoons parsley, chopped
1 clove garlic, crushed
1/2 cup vegetable oil
4 eggs, slightly beaten
3 cups zucchini, thinly sliced

Steps:

Mix all ingredients, adding zucchini last after other ingredients are well mixed.
Bake at 350F for 25 minutes in a greased 13x9x2-inch pan.

Tips:

Use fresh zucchini: Fresh zucchini has a higher water content, which will make your bread moist and flavorful. If you don't have fresh zucchini, you can use frozen or thawed zucchini, but be sure to squeeze out any excess water before using.
Grate the zucchini: Grating the zucchini will help it incorporate evenly into the bread batter. You can use a box grater or a food processor fitted with the grating blade.
Don't overmix the batter: Overmixing the batter will make the bread tough. Mix just until the ingredients are combined.
Bake the bread at a high temperature: Baking the bread at a high temperature will help it rise and brown evenly. Start by baking the bread at 400 degrees Fahrenheit for 10 minutes, then reduce the temperature to 350 degrees Fahrenheit and bake for an additional 30-35 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Let the bread cool before slicing: Let the bread cool for at least 10 minutes before slicing. This will help the bread hold its shape and prevent it from crumbling.

Conclusion:

Savory zucchini beer bread is a delicious and easy-to-make bread that is perfect for any occasion. It is moist, flavorful, and has a slightly crispy crust. This bread is also a great way to use up leftover zucchini. So next time you have some zucchini on hand, give this recipe a try!