There’s nothing quite like fresh, homemade zucchini bread, especially when it’s packed with flavor. If you have extra zucchini from your garden or the market, I have two wonderful zucchini bread recipes you’ll want to try.
These recipes are easy to make, perfect for sharing, and guarantee a delicious result. You’ll love how simple it is to bring these tasty breads to your table.
Jump to Recipe:
Easy Zucchini Cheddar Herb Beer Bread Recipe
This zucchini cheddar herb beer bread is a fantastic quick bread that combines the goodness of zucchini with sharp cheddar and aromatic herbs. The beer adds a unique depth of flavor, making each slice extra special.
Key Ingredients & Bread Tips
- Shredded Zucchini: Make sure to lightly squeeze out excess water from the grated zucchini. This step helps ensure your bread is moist but not soggy.
- Cheddar Cheese: Use a sharp cheddar for the best flavor. Grating it yourself from a block tastes better than pre-shredded.
- Beer Choice: Any light lager or ale works well. Avoid really dark or bitter beers as they can change the bread’s flavor too much.
What You Need for Beer Bread
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/4 cup granulated sugar
- 1 cup shredded cheddar cheese
- 1/4 cup fresh chopped herbs (like chives or parsley)
- 1 1/2 cups grated zucchini, lightly squeezed
- 1 (12 ounce) bottle beer, at room temperature
- 1/2 cup melted unsalted butter
⏱️ Time: 1 hour 15 minutes🍽️ Yields: 1 loaf
How to Make Zucchini Beer Bread
Step 1: Get Ready
Preheat your oven to 375°F (190°C). Grease and flour a 9×5 inch loaf pan. Make sure your beer is at room temperature for the best mixing.
Step 2: Mix Dry Ingredients
In a large mixing bowl, combine the flour, baking powder, salt, and sugar. Stir them together until everything is well mixed.
Step 3: Add Wet and Fold In
Pour the beer and half of the melted butter into the dry ingredients. Stir just until combined; do not overmix. Gently fold in the shredded cheddar cheese, herbs, and the lightly squeezed grated zucchini.
Step 4: Bake the Loaf
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.
📝 Final Note
Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely. It slices best when fully cooled.
Easy Zucchini Cheese Bread Recipe for Moist Delicious Loaves
This zucchini cheese bread is simple, comforting, and incredibly moist. It’s a wonderful way to use fresh zucchini and create a loaf that’s perfect for breakfast, a snack, or alongside soup.
Key Ingredients & Moistness Tips
- Zucchini Moisture: For this recipe, you don’t need to squeeze the zucchini as much, as its moisture contributes to the loaf’s moist texture. A gentle press is enough.
- Oil vs. Butter: Using oil (like vegetable or canola) helps keep the bread extra moist for longer compared to butter.
- Cheese Varieties: While cheddar is classic, you can try Monterey Jack or a mild provolone for a different flavor profile.
What You Need for Moist Zucchini Cheese Bread
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup vegetable oil
- 2 large eggs
- 1/4 cup milk
- 1 1/2 cups grated zucchini
- 1 cup shredded cheddar or Monterey Jack cheese
⏱️ Time: 1 hour🍽️ Yields: 1 loaf
How to Make Zucchini Cheese Bread
Step 1: Prepare Oven and Pan
Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×5 inch loaf pan.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking soda, baking powder, and salt. Make sure there are no lumps.
Step 3: Combine Wet Ingredients
In a separate bowl, beat the sugar, vegetable oil, and eggs until they are light and fluffy. Stir in the milk until combined.
Step 4: Combine All and Bake
Pour the wet ingredients into the dry ingredients. Mix until just combined, then gently fold in the grated zucchini and shredded cheese. Pour the batter into your prepared loaf pan and bake for 45-55 minutes, or until a wooden skewer comes out clean from the center.
📝 Final Note
Let your bread cool completely on a wire rack before slicing. This helps it set properly and makes for cleaner cuts. Store wrapped tightly at room temperature.