Zucchini Beer Bread
Moist, buttery, and so flavorful, this Zucchini Beer Bread is the perfect savory, summer quick bread recipe. Made with fresh grated zucchini and seasoned with a touch of pepper, this dairy-free beer bread stands alone or pairs well with soup and chili.
When I began working on the updates for my dairy-free beer bread post I remembered the versatility of the base bread recipe.
I felt like the simple ingredients that make up the dough complimented so many other flavors that it was time to text out the next pair of flavors in the simple dough.
With summer just around the corner, I knew my garden would be brining in more zucchini that I knew what to do with so I set out to find a way to use the summer crop in a way I could enjoy time and again.
Paired with ground black pepper, this shredded zucchini beer bread is equal parts buttery, savory, and oh so addictive.
Why We Love Dairy-Free Zucchini Beer Bread
There are so many reasons I come back to this simple loaf of bread.
- In the oven in 10 minutes or less. It’s a qucik to whip up recipe that truly packs in the flavor.
- Perfect for any meal. I have toasted this up and served it with breakfast, warmed it with a lunch soup and salad, and paired it with a hearty dinner chili. There is no meal it can’t improve.
- So flavorful. Each bite of this bread has bits that are buttery, salty, chewy, and moist. I truly can’t get enough.
Dairy-Free Changes to Beer Bread
With one key ingredient, this easily becomes a dairy-free loaf of beer bread.
Plant-based butter. Used to top the beer bread loaf, it coats the loaf leaving the top crispy, salty, and buttery.
How to Make Zucchini Beer Bread
Ingredients You’ll Need
- Zucchini– You are looking for a small to medium sized zucchini. Roughly 1 cup when grated.
- Flour– Simple all-purpose flour will do the trick in this recipe.
- Spices– A blend of baking powder, salt, and black pepper give rise and flavor to the loaf.
- Garlic– Fresh minced or grated garlic packs in the flavor.
- Honey– For a little sweetness.
- Beer– You’re looking for a basic lager to make this the perfect loaf of bread.
- Plant Butter– Used to top the loaf before baking.
- Kosher Salt– Sprinkled over the vegan butter before baking.
Step-by-Step Directions for Zucchini Beer Bread with Black Pepper
- Prepare for baking: Preheat the oven to 375°F and spray a loaf pan with non-stick spray or coat with vegan butter.
- Grate zucchini with a cheese grater or box grater.
- Drain zucchini: Place shredded zucchini in a clean kitchen towel. Wring out the zucchini to squeeze as much of the liquid as possible out of the zucchini shreds. Set aside.
- Mix dry ingredients: In a large bowl mix together flour, baking powder, salt, pepper, garlic, and shredded zucchini.
- Add wet ingredients: Once well stirred, add honey and beer. Mix to combine.
- Transfer to loaf pan: Pour the zucchini beer bread batter into the prepared loaf pan.
- Top it off: Slice the plant butter into small pads to place on the top of the beer bread and sprinkle with a little kosher salt to top.
- Bake: Place the loaf pan on a rimmed baking sheet and bake in a preheated oven for 70-75 minutes.
Helpful Kitchen Tools
There are a number of handy kitchen tolls you might consider when making this simple zucchini beer bread recipe. Here are the three I think you will find particularly useful.
- Box grater– Perfect for shredding the zucchini.
- Loaf Pan– Used to bake the perfect loaf of quick bread.
- Rimmed baking sheet– In this recipe, it’s used to catch any of the vegan butter that might melt off the top of the loaf when the bread expands and rises.
Serving Zucchini Beer Bread
In the reasons we love this recipe I shared that this is a work horse bread recipe. You can serve it up for breakfast, lunch, or dinner. Here are a few recipes I think it would pair perfectly with this loaf.
Storing, Freezing, and Reheating Zucchini Beer Bread
This is a simple quick bread that you can easily whip up at moments notice but I would not make it too many days in advance of when you plan to serve it.
- Storing– Place the cooled zucchini beer bread in an air tight container and keep for up to 3 days at room temperature.
- Freezing– Pre-slice the loaf for easy access when you are taking out slices to serve later. Place in a freezer safe container and freeze up to 3 months.
- Reheating– Remove from the freezer and allow to thaw on the counter before warming, toasting, and enjoying.
Zucchini Recipes to Make Next
Looking for your next deliciously dairy-free recipe to make with your summer zucchini? Here are some of my favorites!
If you tried this zucchini beer bread recipe please let me know in the comments below!
You can also share a picture of it with me on Instagram by tagging @mylifeafterdairy so I can see all of your life after dairy adventures!
Looking for more delicious dairy-free recipes and tips? Sign up for my newsletter below to get the most helpful recipes, tips, and products for your life after dairy.
Zucchini Beer Bread
This savory dairy-free zucchini beer bread recipe is a salty, buttery delight. Made with simple ingredients, this black pepper zucchini bread turns your summer zucchini into the most addictive slice of quick bread.
- Prep Time: 10 minutes
- Cook Time: 75 minutes
- Total Time: 85 minutes
- Yield: 8 servings 1x
- Category: Bread
- Method: Oven
- Cuisine: American
Ingredients
- 1 Zucchini, small-medium in size
- 3 cups Flour, all-purpose
- 1 Tablespoon Baking Powder
- ¼ teaspoon Salt
- ½ teaspoon Black Pepper
- 2 cloves Garlic, minced or grated
- ¼ cup Honey
- 12 ounces Beer
- 4 Tablespoons Plant Butter
- Kosher Salt to Top
Instructions
- Preheat the oven to 375°F and spray a loaf pan with non-stick spray or coat with vegan butter.
- Grate zucchini with a cheese grater or box grater.
- Place shredded zucchini in a clean kitchen towel.
- Wring out the zucchini to squeeze as much of the liquid as possible out of the zucchini shreds. Set aside.
- In a large bowl mix together 3 cups all-purpose flour, 1 Tablespoon baking powder, ¼ teaspoon salt, ½ teaspoon pepper, 2 cloves of minced or grated garlic, and shredded zucchini.
- Once well stirred, add ¼ cup honey and 12 ounces beer. Mix to combine.
- Pour the zucchini beer bread batter into the prepared loaf pan.
- Slice the ¼ cup of plant butter into small pads to place on the top of the beer bread and sprinkle with a little kosher salt to top.
- Place the loaf pan on a rimmed baking sheet and bake in a preheated oven for 70-75 minutes.
Notes
Be sure to wring out as much of the zucchini as possible to reduce the added moisture to the bread.
As the bread rises, the butter melting on top might leak over the sides. Having the loaf pan on the rimmed baking sheet will catch any of the melted butter and prevent your kitchen from smoking up.
Some of the links above contain Amazon affiliate links. These are products and brands I use in my kitchen daily. They pay me a small commission for the referral at no additional cost to you.