Moist and fluffy, this is the best Amish zucchini bread recipe I’ve ever made! The old-fashioned quick bread is the perfect combination of savory and sweet and is easily customizable with mix-ins. It’s an easy-to-make bread recipe that’s perfect for any occasion. Eat a slice for dessert or a quick grab-and-go breakfast with a refreshing cold brew latte.
What You Need to Make this Recipe
- Zucchini: We use two medium zucchini for our Amish zucchini bread recipe. Zucchini contains a lot of water, making them perfect for baked goods because they keep the bread moist as it bakes! Shred the zucchini beforehand to help it combine with the other ingredients.
- Eggs & Oil: Eggs and oil lend moisture and bind the ingredients together.
- Vanilla Extract: Sweeten the bread with vanilla extract.
- Sugar: I love the combination of brown and white sugar; remember to stick to the old rule of one cup of sugar for every two zucchini.
- Baking Soda + Baking Powder: Baking soda and baking powder make this the best Amish zucchini bread ever!
- Salt: Balance the sweetness of the bread with a touch of salt.
- Spices: Cinnamon and Nutmeg add color and give the bread a warm and cozy feel.
- Flour: I use all-purpose flour for this recipe; you can also use bread flour.
Additions and Substitutions
I love this recipe as it is, but feel free to experiment with other ingredients. Here are a few suggestions:
- Exchange zucchini for grated carrots like we do to make our banana carrot muffins.
- Use apple sauce, apple butter, or pumpkin puree instead of eggs.
- Replace vanilla extract with maple syrup or honey.
- Mix in chocolate chips, sunflower seeds, chia seeds, walnuts, or pecans.
- Swirl peanut butter or Nutella into the batter before baking it.
- Include allspice, cardamom, or cocoa powder for additional flavor.
- Consider fruity additions like orange or lemon zest. You can also add cranberries, raisins, or chopped dried apricot.
How to Prepare Zucchini to Use for Baking
To get zucchini ready for baking, begin by washing and drying it. Trim off the ends, but there’s no need to peel the skin unless you want a smoother texture. Use a box grater or a food processor with a grating attachment to grate the zucchini until only the stem is left.
Once grated, blot some of the excess moisture from the zucchini if they are extra watery. Now, your grated zucchini is ready to be used in your favorite baking recipes, such as zucchini bread, muffins, or cakes.
How to Make Amish Zucchini Bread
The full recipe with measurements is in the recipe card below.
Step 1: Finely shred the zucchini using a grater over a mixing bowl and squeeze out some of the moisture (if needed). Then, add the wet ingredients. Stir to combine and set it aside.
Step 2: Add the dry ingredients to the bowl with the wet ingredients, and stir to incorporate – careful not to overmix.
Step 3: Spread the mixture between two prepared loaf pans.
Step 4: Preheat the oven to 325°F (162℃) and bake the bread uncovered for 1 hour.
Step 5: Let the zucchini bread cool for at least 10 minutes before serving.
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.
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What to do With the 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 Breakfast Recipes:
Amish Zucchini Bread
- 2 medium zucchini, grated
- 2 eggs
- ½ cup oil
- 2 teaspoon vanilla extract
- ½ cup white sugar, granulated
- ½ cup brown sugar
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- 2 cups all purpose flour
- Finely shred the zucchini using a grater over a mixing bowl and squeeze out some of the moisture (if needed). Then, add the wet ingredients. Stir to combine and set it aside.
- Add the dry ingredients to the bowl with the wet ingredients, and stir to incorporate – careful not to overmix. Then, spread the mixture between two prepared loaf pans.
- Preheat the oven to 325°F (162℃) and bake the bread uncovered for 1 hour.
- Let the zucchini bread cool for at least 10 minutes before serving.
- 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.
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
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!