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zucchini bread

Course: Side Dish | Beer Style: Stout

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).

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Yield: 1 loaf


  • 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.

Michael Ludwig is a Cicerone® Certified Beer Server, with 4+ years homebrewing experience. He holds a journalism degree from Michigan State University and has completed the Siebel Institute's Concise Course to Brewing Technology, a 4-month brewery internship. He currently writes the blog Man Beer School for the Chicago organization Man B Que.

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