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!