Dark Chocolate Chipotle Zucchini Bread Featuring Left Hand Nitro Stout

This zucchini bread features Left Hand Nitro Stout, which densifies the treat, making the finished product a high-energy treat that pairs perfectly with a dark roast coffee (in the mornings) or a robust dark ale (in the evening).


    • 12 oz Left Hand Nitro Stout
    • 3.5 cups all-purpose flour
    • 1/4 cup unsweetened dark cocoa powder
    • 2 Tbsp ground cinnamon
    • 1 tsp baking soda
    • 1/2 tsp baking powder
    • 1 tsp salt
    • 1 cup white sugar
    • 3 eggs
    • 2 chipotle peppers from canned chipotle peppers in adobo sauce
    • 3 Tbsp adobo sauce from can
    • ground cayenne to desired spiciness
    • 1/2 cup vegetable oil
    • 1 tsp vanilla extract
    • 1 large zucchini, shredded
    • 1 cup walnuts, chopped
    • 1 cup semi-sweet chocolate chips


  1. To make this zucchini bread, preheat oven to 350°F.
  2. In a bowl, mix flour, cocoa, baking soda, baking powder, salt, cinnamon and cayenne.
  3. In a different bowl, mix eggs, sugar, vanilla and oil. Mix well.
  4. Finely chop chipotle peppers.
  5. Add chipotle peppers, zucchini and adobo sauce to the egg/sugar mixture.
  6. Add flour mixture to egg/sugar mixture. Slowly pour beer into mixture. Stir in nuts and chocolate chips.
  7. Pour into 2 lightly greased 9×5 loaf pans.
  8. Bake in preheated oven for 45 minutes, or until finished (to check, stick a toothpick in the middle, if it comes out clean, the bread is done).
  9. Cool for 20 minutes in pan, remove and allow bread to finish cooling on a cooling rack.