SAVORY ZUCCHINI BEER BREAD

Savory Zucchini Beer Bread image

Provided by Lukas Volger

Yield Makes 1 (8½ x 4½ -inch) loaf

Number Of Ingredients 11

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

Steps:

Toss the zucchini with 1/2 teaspoon of the salt in a colander and let stand for 15 minutes. Gather it up in your hands and squeeze out as much moisture as you can.
Preheat the oven 375°F. Generously grease an 8 x 4-inch loaf pan.
Whisk together the flour, baking powder, remaining 1/2 teaspoon salt, the sugar, and black pepper. Add the zucchini, scallions, coarsely shredded cheese, and 1/4 cup of the olive oil, folding to combine, then pour in the beer. Let stand for a few minutes as the dry ingredients absorb the beer, then fold gently until everything is moistened. It'll be a dense and tacky batter. Scrape into the prepared pan.
Drizzle with the remaining 1 tablespoon olive oil and sprinkle with the finely shredded cheese. Transfer to the oven and bake until set in the center and a tester comes out clean, 75 to 80 minutes. Cool in the pan for 10 minutes, then unmold. This bread can be served warm (though it'll be a bit gooey inside) and should be eaten within a day or two, stored loosely covered at room temperature.