Beer Zucchini Bread

I had the fixins to make zucchini bread and had the thought in the back of my mind to make a loaf. 

After a visit to Shebeen Brewery, I was inspired. During a tasting, I sampled their pineapple wheat I knew I had the final ingredient for my recipe.

All I did was substitute the eggs in my regular zucchini bread recipe with a cup of beer and what I ended up with was a lighter, fluffier very tasty treat. DElish! 

I used Shebeen's Pineapple Wheat but you can use any beer you like. I'm thinking the spiciness of Shebeen's Cannoli Beer would be perfect in a recipe like this, but my husband's head would explode if I used that particular beer to cook with.  He practically had a spasm when he found out  I used the Pineapple.  It didn't stop him from eating it though.

(＾◡＾)

Pineapple Wheat Zucchini Bread

3 Cups Flour

2 Tsp Cinnamon

1 Tsp Salt

1 Tsp Baking Soda

1 Tsp Baking Powder

2 Cups Sugar

1 Cup Pineapple Wheat Beer

1 Tbsp Pure Vanilla Extract

1 Cup Canola Oil

2 Cups Zucchini, Shredded

1/2 Cup Chopped Walnuts

Preheat oven to 350° Fahrenheit.

In a mixing bowl, stir to mix the dry ingredients together. 

Mix in the remaining ingredients, stir until thoroughly combined but don't over mix.  

 

Pour into a buttered 9x13 baking dish.

Bake for 50 minutes or until top springs back when tested.

Enjoy!

Chocolate Chip Zucchini Bread

One of the best things about having a summer vegetable garden is the fresh, yummy produce.  One of the veggies I always grow is zucchini because it is so easy to grow and produces like crazy.  I got so many this year I was giving them away but not all of the extras found new homes.  I shredded, vacuum sealed and froze a bunch of them.  So, that way I could bake zucchini bread into the colder months with my own home-grown squash.  How cool is that??

Chocolate Chip Zucchini Bread

1 Cup Chopped Walnuts
1 Cup Chocolate Chips
4 Eggs
2 Cups White Sugar
1 Cup Vegetable Oil
3 1/2 Cups All-Purpose Flour
1 1/2 Teaspoons Baking Soda
1 1/2 Teaspoons Salt
1 Teaspoon Ground Cinnamon
3/4 Teaspoon Baking Powder
2 Cups Grated Zucchini
1 Teaspoon Vanilla Extract





Preheat oven to 350 degrees F.

Whisk together flour, baking soda, salt, cinnamon, and baking powder.

In a large bowl, beat the eggs. Gradually beat in sugar, then oil. 

Add flour mixture alternately with zucchini into the egg mixture. 

Stir in the chocolate chips, walnuts, and vanilla. 

Pour batter into two 9 x 5 inch greased and lightly floured loaf pans.

Bake on lowest rack of the oven at 350 degrees F for 55 minutes.

Let cool for 10 minutes in the pan, and then turn out onto racks to cool completely.

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Zucchini Walnut Bread

Zucchini Walnut Bread

1 Cup Chopped Walnuts

4 Eggs

2 Cups White Sugar

1 Cup Vegetable Oil

3 1/2 Cups All-Purpose Flour

1 1/2 Teaspoons Baking Soda

1 1/2 Teaspoons Salt

1 Teaspoon Ground Cinnamon

3/4 Teaspoon Baking Powder

2 Cups Grated Zucchini

1 Cup Raisins

1 Teaspoon Vanilla Extract

Preheat oven to 350 degrees F.

Whisk together flour, baking soda, salt, cinnamon, and baking powder.

In a large bowl, beat the eggs. Gradually beat in sugar, then oil. Add flour mixture alternately with zucchini into the egg mixture. Stir in the raisins, walnuts, and vanilla. Pour batter into two 9 x 5 inch greased and lightly floured loaf pans.

 

Bake on lowest rack of the oven at 350 degrees F for 55 minutes.

Let cool for 10 minutes in the pan, and then turn out onto racks to cool completely.

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The best thing since sliced bread

It has been 100 years since Otto Rohwedder invented a machine that automatically cut loaves of bread into slices.  Prior to this, consumers would purchase whole loaves of bread from their local bakery and cut it up themselves . . . this invention paved the way for commercial bakeries to sell pre-sliced loaves of bread.


Five years later, in 1917, major fire broke out in the factory where his slicing device was being manufactured  . . . destroying the blueprints.  


Not discouraged, he continued refining his design.  Including modifying his machine in such a way in to keep the bread fresh by creating a device that not only sliced the bread but wrapped it, as well.  


This was the improvement that finally got the baking industry fired up about his product and sales boomed  . . . so much so that he could barely keep up with the demand.


But it wasn't until 1930 that he saw his greatest success.  Wonder Bread . . . you know the white squishy bread in the colorful packaging . . . hit the store shelves and became wildly popular.  There was no turning back . . . it was at this point when more sliced bread was sold than whole loaves.


The man was a genius!  I mean really . . . the invention of sliced bread is the thing against which all things are measured.  How many times have you heard or said . . . "that's the best thing since sliced bread!"?

Zucchini Bread Recipe

2 Eggs, Beaten

1 1/3 Cup Sugar

2 Teaspoons Vanilla

3 Cups Grated Fresh Zucchini

2/3 Cup Melted Unsalted Butter

2 Teaspoons Baking Soda

Pinch Salt

3 Cups All-Purpose Flour

1/2 Teaspoon Nutmeg

2 Teaspoons Cinnamon

1 Cup Chopped Walnuts (Optional)

1 Cup Dried Raisins (Optional)

Preheat the oven to 350°F.  In a large bowl, mix together the sugar, eggs, and vanilla. Mix in the grated zucchini and then the melted butter. Sprinkle baking soda and salt over the mixture and mix in. Add the flour, a third at a time. Sprinkle in the cinnamon and nutmeg and mix. Fold in the nuts and dried cranberries or raisins if using.

Pour batter into an 9 x 13 baking dish and bake for 45 minutes - or - divide the batter equally between 2 buttered 5 by 9 inch loaf pans and bake for 1 hour.  Done when a wooden pick inserted in to the center comes out clean.

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