SAVORY ZUCCHINI BEER BREAD
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
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.
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Nathaly Leon
[email protected]Overall, I thought this recipe was just okay. It wasn't bad, but it didn't wow me either.
Jabbar Mughal
[email protected]I'm not sure what went wrong, but my bread turned out dry and crumbly. I followed the recipe exactly, so I'm not sure what happened.
Aminu Abubakar
[email protected]This recipe is a great way to get kids involved in the kitchen. My kids loved helping me grate the zucchini and mix the batter.
Badmash Compny
[email protected]I was pleasantly surprised by how moist this bread stayed, even after a few days. It's a great make-ahead breakfast or snack.
Sheijess Clothing
[email protected]I've made this bread several times now and it always turns out great. It's a perfect way to use up extra zucchini from the garden.
qamar nisa
[email protected]I love the unique twist of using beer in this recipe. It adds a subtle, malty flavor that pairs perfectly with the zucchini.
Anusha Ramjan
[email protected]This is my new go-to zucchini bread recipe. It's moist, flavorful, and so easy to make. Thank you for sharing!
Ramiro Padilla
[email protected]I found this recipe to be overly complicated. There are easier zucchini bread recipes out there.
Douglas. Kwaku Kwaku
[email protected]The beer flavor was a bit too strong for my taste. I'll try using less beer next time.
Beenod Magar
[email protected]Not a fan. The bread was dense and the flavor was bland.
Kitty One seven
[email protected]I was skeptical about zucchini in bread, but this recipe proved me wrong. Loved the texture and taste.
Beyene Bulbula
[email protected]This recipe was a hit at our potluck! Everyone raved about the unique flavor. I highly recommend it.
fave ok
[email protected]Easy to follow recipe, came out perfect. Will make again!
Saneliso Dlamini
[email protected]This zucchini beer bread turned out moist and flavorful. The perfect balance of sweet and savory. I'll definitely add this recipe to my favorites.