Sweet Zucchini Beer Bread

Submitted by Patricia M Cook Arnquist


About the cook: I love cooking, though I am a very picky eater. Joining the US Army gave me a taste for culinary arts, through becoming a food service specialist from 89-94. Once out, I cooked only for the family, until the pandemic hit in 2020. Now I lead experiences with fun recipes. Cooking has become my passion, being able to connect to people all over the world while learning new skills and flavors

About the dish: Trying to find a sweet zucchini beer bread was a difficult task. I had to create the bread by mixing two recipes and changing up measurements. This helped me create the full extraordinary taste of this Beer Fusion Sweet Bread.



National Origin: American Beer Fusion

Serves: 20

Estimated Time: 1 to 2 Hours

Ingredients:

6 Cups Non Packed Sifted All Purpose Flour - Do not use self rising flour
2 teaspoons salt
2 teaspoons baking soda
3 teaspoons baking powder
3 Tablespoons ground cinnamon
1 1/2 Cup Walnuts
3 Large eggs
1 Cup Melted Butter (Vegetable Oil or Olive Oil)
1/2 Cup Melted Butter (pour over the batter once in metal pan) If using glass pan great chance it will overflow into your oven!!
2 1/2 Cups White Sugar
3 teaspoons Vanilla Extract
4 Cups Zucchini
12 Ounce Bottle or Can of Beer - I used Budweiser however, most beers will do other than non alcoholic, sours or IPA's. Apple Beer and Vanilla Porter is wonderful and provides a wonderful flavor to your bread.

You can also mix it up with a great Guinness or Pumpkin Ale

Preparation:

Step 1. Preheat your oven to 325 F or 165 C

Step 2. In a large mixing bowl sift together: Flour, Salt, Baking Soda, Baking Powder, Ground Cinnamon, chopped walnuts (Make sure you do not pack the flour into the cup and use the flat backside of a butter knife to level off the flour).

Step 3. In a medium mixing bowl add: Eggs, 1 Cup Butter or Oil, White Sugar, Vanilla using a stand mixer or a hand mixer beat for 3 minutes- No longer

Step 4. Create a well in the middle of the flour, pour 1/2 of batter and 2 Cup of the Zucchini into the flour using a large fork. About 25 to 30 strokes.

Step 5. Add remainder of the batter and Zucchini mix until batter is fully incorporated. Around 70 to 100 strokes.

Step 6. Prepare two bread pans by coating inside with light oil and lightly flour (Knock out extra flour from pan) so bread should not stick to pan, once done. Do not prepare pan prior

Step 7. Pour batter 3/4 of the pan full, this recipe makes 2 pans of bread.

Step 8. Pour 1/4 Cup Melted Butter over the batter in each pan ( This will make for a very crusty and flaky bread) For a less crusty bread; do not use the butter over top of batter.

Step 9. Place both pans on center rack of your oven, bake for 30 min.

Step 10. Slowly open the oven and rotate pans 180 degrees. Close the oven softly and continue cooking an additional 25 to 30 minutes.

Step 11. To test bread insert a metal toothpick or butter knife into the center, if it comes out clean with no batter, they are ready.

Step 12. Take out of the oven and let cool, tip pan over on a cutting board and slice bread according to the thickness you desire.

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