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
Scale
- 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.
Find it online: https://mylifeafterdairy.com/zucchini-beer-bread/