



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