Whip up the best Amish zucchini bread recipe ever! The old-fashioned quick bread is savory, sweet, and easily customizable with your favorite mix-ins. Enjoy a slice as a light dessert or a quick grab-and-go breakfast with a refreshing cold brew latte.
Key Ingredients
Amish zucchini bread is an easy-to-make bread recipe that’s perfect for any occasion. Here’s everything you need to get started.
- Zucchini: I use two zucchini for this easy Amish zucchini bread recipe. Zucchini naturally contains a lot of water, making them perfect for baked goods because they keep the bread moist as it bakes! Shred them first so they can easily combine them with the other ingredients.
- Eggs & Oil: Eggs and oil add moisture and bind the ingredients together.
- Vanilla Extract: A splash of vanilla extract enhances the sweetness.
- Sugar: Light brown sugar sweetens the bread or you can use white sugar, honey, or maple syrup. Stick to a classic ratio—about one cup of sugar for every two zucchini.
- Leavening Agents: Baking soda and baking powder help the Amish zucchini bread rise.
- Spices: Salt balances the bread’s flavor, and ground cinnamon and nutmeg provide color and a warm and cozy feel.
- Flour: I use all-purpose flour, but use bread flour if you prefer a more structured loaf.
Additions and Substitutions
- Swap the veggie. Exchange zucchini for grated carrots or summer squash.
- Experiment with mix-ins. Add chocolate chips, sunflower seeds, chia seeds, walnuts, or pecans. Brighten the batter with orange or lemon zest, dried cranberries, raisins, or dried apricots. You can swirl your favorite nut butter, seed butter, or Nutella into the batter.
- Spice things up. Include ground allspice, cardamom simple syrup, or cocoa powder for additional flavor.
Prepare Zucchini for Baking
1. Start by washing and drying the zucchini. Use a sharp knife to trim the ends. There’s no need to peel the skin unless you prefer a smoother texture.
2. Use a box grater or a food processor with a grating attachment to shred the zucchini.
3. Use a paper towel to remove the excess moisture. The grated zucchini is now ready for your favorite baking recipes like Amish zucchini bread, muffins, or cake.
How to Make Amish Zucchini Bread
The full recipe with measurements is in the recipe card below.
Step 1: Shred the zucchini over a mixing bowl. Squeeze or press out any excess moisture and pour it off. Then, stir in the eggs, oil, and vanilla extract.
Step 2: Whisk sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and flour in a separate bowl. Add it to the bowl with the wet ingredients and stir to incorporate, but do not over-mix.
Step 3: Preheat the oven to 325°F (162℃). Cover the bowl and refrigerate for 30 minutes. Then, divide the refrigerated mixture between two prepared loaf pans.
Step 4: Bake the bread uncovered for 1 hour. Remove the loaves from the oven and set them onto a wire rack to cool for 1 hour (at least 20 minutes).
Expert Tips
- Use room temperature ingredients to ensure they incorporate and cook perfectly.
- Spoon and level the ingredients into the measuring cups for accuracy.
- Gently stir the batter until the ingredients are combined; overmixing will develop the gluten in the flour and make the bread tough. It’s okay if there are a few lumps in the batter.
- To ensure the bread doesn’t stick to the pan, grease it with butter or cooking spray, and dust it lightly with flour. Alternatively, use parchment paper to line the pan for easy removal.
- Ovens vary, and so will cooking times. Insert a toothpick or fork into the center of the bread to check if it comes out clean or with a few moist crumbs. If it’s clean, the bread is ready. If not, continue baking for a few more minutes and check again.
- Slide a butter knife around the edge to loosen up the bread to serve.
If you enjoy Amish zucchini bread, try more dessert recipes!
Serving Suggestions
Serve a slice of Amish zucchini bread for breakfast or a light snack. Eat it plain or slather it with butter. It also tastes delicious with whipped ricotta cheese, fig jam, and creamed cheese.
What To Do With Leftovers
- Refrigerate: To keep the zucchini bread moist, let it cool completely. Then, wrap it in plastic. Store the bread in a bag or a container with a tight-fitting lid. It will last on the counter for up to 3 days.
- Can You Freeze Zucchini Bread? Let the bread and wrap it in plastic, followed by foil. Amish zucchini bread freezes for up to 2 months.
- Thaw: Defrost the bread at room temperature when you’re ready to eat it.
- Reheat: Microwave the bread for 10-20 seconds to serve it warm.
- Repurpose: Use the leftover bread to make truffles, cake pops, or French toast!
Frequently Asked Questions
Should you squeeze water out of zucchini for bread?
I recommend removing the excess water from zucchini in other recipes like our grilled zucchini and zucchini lasagna. However, to make the best Amish Zucchini Bread recipe, the water in the zucchini provides moisture for the bread.
However, if you notice the zucchini are more watery than usual, use a paper towel to blot some of the water.
What does zucchini bread taste like?
Zucchini bread is a delicious and comforting dessert that has both savory and sweet flavors. The combination of brown sugar, cinnamon, and nutmeg creates a delightful taste, and the zucchini blends in perfectly with the other ingredients.
Can I use frozen shredded zucchini?
Yes, you can, but you will need to prepare them first. Place the zucchini in a colander and let it thaw, and drain. Press out the water and follow the recipe as is.
Do you leave the skin on zucchini when you grate it for zucchini bread?
Whether or not you leave the skin on zucchini when you grate them is a matter of preference. Some prefer the texture and flavor of the skin, while others prefer the bread to be smoother and lighter.
Why is my zucchini bread tough?
A few missteps can make your bread dense and tough. One of the most common issues is overmixing the batter. Be sure to stir until the ingredients are combined, and stop there. Another culprit is baking the bread too long, causing the bread to dry out. Follow the recommended baking time, but use a toothpick to check for doneness since all oven ranges differ.
More Bread Recipes:
Amish Zucchini Bread
- Box Grater or Food Processor with a Grater Attachment
- 2 medium zucchini, grated
- 2 large eggs
- ½ cup oil
- 2 teaspoon vanilla extract
- 1 cup light brown sugar
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 2 cups all-purpose flour
- Shred the zucchini over a mixing bowl. Squeeze or press out any excess moisture and pour it off. Then, stir in the eggs, oil, and vanilla extract.
- Whisk sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and flour in a separate bowl. Add it to the bowl with the wet ingredients and stir to incorporate, but do not over-mix.
- Preheat the oven to 325°F (162℃). Cover the bowl and refrigerate for 30 minutes. Then, divide the refrigerated mixture between two prepared loaf pans.
- Bake the bread uncovered for 1 hour. Remove the loaves from the oven and set them onto a wire rack to cool for 1 hour (at least 20 minutes).
- Use room temperature ingredients to ensure they incorporate and cook perfectly.
- Spoon and level the ingredients into the measuring cups for accuracy.
- Gently stir the batter until the ingredients are combined; overmixing will develop the gluten in the flour and make the bread tough. It’s okay if there are a few lumps in the batter.
- To ensure the bread doesn’t stick to the pan, grease it with butter or cooking spray, and dust it lightly with flour. Alternatively, use parchment paper to line the pan for easy removal.
- Ovens vary, and so will cooking times. Insert a toothpick or fork into the center of the bread to check if it comes out clean or with a few moist crumbs. If it’s clean, the bread is ready. If not, continue baking for a few more minutes and check again.
- Slide a butter knife around the edge to loosen up the bread to serve.
Leah
Wednesday 20th of March 2024
Easy to make and very yummy. I made it as one large loaf instead of two. Baking time is a bit longer but turns out well.
Tressa Jamil
Wednesday 20th of March 2024
I've never baked it in one loaf pan before, but I am glad to know that it works. Thanks for taking the time to comment.
Natalie
Friday 18th of August 2023
This is the perfect way to use the abundance of zucchini I have from my garden this year. Thanks for sharing!
Tressa Jamil
Friday 18th of August 2023
You and me both!