Ingredients

• 2 medium zucchini or yellow squash (about 12 ounces total), coarsely grated
• 1 teaspoon salt, divided
• ¼ cup plus 1 tablespoon olive oil, plus more for greasing
• 3 cups all-purpose flour (substitute up to half whole-wheat flour)
• 1 tablespoon baking powder
• 1 tablespoon sugar
• ½ teaspoon freshly ground black pepper
• 2 scallions, green and white parts, thinly sliced
• ¼ cup coarsely shredded Parmesan cheese
• 2 tablespoons finely shredded Parmesan cheese
• 1¼ cups light and crisp beer, such as a lager, pilsner, or Kolsch

Instructions

1. Toss the zucchini with 1/2 teaspoon of the salt in a colander and let stand for 15 minutes. Gather it up in your hands and squeeze out as much moisture as you can.
2. Preheat the oven 375°F. Generously grease an 8 x 4-inch loaf pan.
3. Whisk together the flour, baking powder, remaining 1/2 teaspoon salt, the sugar, and black pepper. Add the zucchini, scallions, coarsely shredded cheese, and 1/4 cup of the olive oil, folding to combine, then pour in the beer. Let stand for a few minutes as the dry ingredients absorb the beer, then fold gently until everything is moistened. It’ll be a dense and tacky batter. Scrape into the prepared pan.
4. Drizzle with the remaining 1 tablespoon olive oil and sprinkle with the finely shredded cheese. Transfer to the oven and bake until set in the center and a tester comes out clean, 75 to 80 minutes. Cool in the pan for 10 minutes, then unmold. This bread can be served warm (though it’ll be a bit gooey inside) and should be eaten within a day or two, stored loosely covered at room temperature.