Name: Savory Zucchini Beer Bread
Yield: Makes 1 (8½ x 4½ –inch) loaf
Ingredients: 2 medium zucchini or yellow squash (about 12 ounces total), coarsely grated; 1 teaspoon salt, divided; ¼ cup plus 1 tablespoon olive oil, plus more for greasing; 3 cups all-purpose flour (substitute up to half whole-wheat flour); 1 tablespoon baking powder; 1 tablespoon sugar; ½ teaspoon freshly ground black pepper; 2 scallions, green and white parts, thinly sliced; ¼ cup coarsely shredded Parmesan cheese; 2 tablespoons finely shredded Parmesan cheese; 1¼ cups light and crisp beer, such as a lager, pilsner, or Kolsch

Photo of a loaf of zucchini beer bread on a cutting board sliced thick and spread with butter.

Photo by Cara Howe

I hadn’t yet acquired the palate for it, but as a kid I loved making beer bread with my mom because it was such an easy baking project—just a few ingredients, and soon enough it was perfuming the whole house with the comforting promise of fresh bread. Here’s a variation on that classic, very simple recipe, in which summer squash marries with scallions and Parmesan to create something much more flavorful and a bit more decadent. You can leave out the cheese to make the bread vegan, or swap 3 tablespoons nutritional yeast if you’d like.

Recipe notes

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