We recently cleaned out our garden for the end of the season and found a not so little surprise.
We actually went most of the season without any zucchini, weird I know, but it happened. While cleaning out our plot, I came across a large zucchini.
And of course, once the zucchini gets too large, there is only one thing to be done with it, shred it and put it in bread.
Okay, so maybe I have just had this idea of combining pumpkin and zucchini into a bread bubbling in my head for a while now, and I finally had an opportunity.
Of course, it is pumpkin beer season too, so why not throw a little of that into the mix also.
After all, this beer bread was a huge success.
I had an old zucchini bread recipe laying around and decided to forgo the extra cup of zucchini for pumpkin puree. After replacing the eggs with beer, I suddenly had the making this tasty treat. It’s sweet, full of flavor and also (bonus!) dairy-free and vegan.
A note on the beer: You can probably use anything you like, but I would, just like in the beer bread, steer clear of hoppy beers, as they tend to add a bitterness you do not want. Stouts and porters are a good choice or dark lagers if not too hoppy. I used a seasonal Pumpkin Stout, Black O’Lantern from the good folks over at Wasatch Brewery.
This bread is rich, not too sweet, and flavorful. It would serve as a nice dessert too. Sweet, but not too sweet (remember this chocolate porter cake Lydia made). The zucchini and pumpkin make this healthy, right? Serve it with a pat of butter, warm out of the pan, or just munch on it when you feel the desire.
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