Amish Zucchini Bread is a very moist and delicious quick bread. You can grab a slice for breakfast, a snack, or even dessert because it’s just sweet enough to always hit the spot. It’s delicious on its own or slathered with butter! Zucchini is filled with nutrition – including vitamin A, vitamin C, and fiber. But, this bread is delightfully sweet so picky eaters won’t even notice the zucchini!
Amish Zucchini Bread
This easy homemade zucchini bread recipe is a no-fuss and no-fail recipe. Great for beginning bakers or when you happen to find yourself with extra zucchini on hand. As with all bread, this is a great recipe to always keep on hand! Make it for yourself, family, friends, neighbors, and co-workers.
Amish Zucchini Bread Ingredients
- Grated zucchini – If your zucchini is very large, cut it open and remove the seeds. But if you have a smaller zucchini, simply wash the zucchini and shred it with a grater. Leave the peels on, they contain a lot of nutritional value!
- All-Purpose Flour – The base of the zucchini bread.
- Cinnamon – This gives the bread a little bit of comforting spice flavor
- Baking soda – To help the bread rise.
- Baking powder – To help the bread rise.
- Eggs – gently incorporated to make the batter soft
- Vegetable oil – This secret ingredient replaces the butter that is used in traditional bread. However, you can also substitute butter for vegetable oil if you’re in a pinch!
- Sugar – Did you know zucchini bread is actually sweet? That’s why it can be a dessert too!
- Vanilla extract – This extract pairs beautifully with cinnamon and makes the whole house smell amazing while the bread is baking.
Amish Bread doesn’t require yeast or any kind of bread stater. This simple cinnamon quick bread makes one loaf but the recipe can easily be doubled or even tripled to make multiple loaves.
How to Make Zucchini Quick Bread
In a large bowl, stir together the eggs, oil, white sugar, and vanilla until the mixture is smooth. You can mix the dough by hand or with a mixer. Now it’s time to mix the wet ingredients with the dry ingredients.
Once the sugar mixture is homogenous, gently whisk in the baking soda, baking powder, cinnamon, and flour until no clumps of dry ingredients remain. Use a dish cloth or paper towel to squeeze as much moisture out of the shredded zucchini as possible and then fold it into the batter until it is evenly distributed throughout the mixture.
It is important to squeeze as much water as you can out of the zucchini. If there is too much water in the zucchini, it will cause your loaf to cave in on itself and remain super dense after it comes out of the oven.
Pour the mixture into a 9×5 inch loaf pan and bake the bread at 325 degrees F until the top begins to turn golden brown. Allow the zucchini bread to cool down in the bread pan on a rack or heat-safe surface before removing it from the pan.
What Other Ingredients Can Be Added to Zucchini Bread?
- grated carrots
- mini chocolate chips
- chopped walnuts, pecans, or other nuts
- raisins
- pineapple
- nutmeg
Can You Freeze Zucchini Bread?
YES!! You can freeze the loaf of bread for up to 3 months. Simply remove the loaf from the freezer and allow it to thaw to room temperature in the fridge before cutting. Alternatively, you can store this zucchini bread on the counter in an airtight container for up to five days.
More Recipes by The Blogette to Try Next:
Amish Zucchini Bread Recipe
Equipment
- Large mixing bowl
- Cheese grater
- Mixing spoon or electric mixer
- Whisk
- 9"x5" loaf pan
- Measuring cups and spoons
Ingredients
- 3 eggs
- 1 cup vegetable oil
- 2½ cups white granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- 3 cups white flour
- 1 teaspoon ground cinnamon
- 1 cup grated zucchini
Instructions
- Preheat the oven to 325°
- In a large mixing bowl, cream together the eggs, oil, white sugar, and vanilla until the mixture is smooth.
- Whisk in the baking soda, baking powder, cinnamon, and flour until no clumps of dry ingredients remain.
- Use a dish cloth or paper towel to squeeze as much water out of the zucchini as possible and
- Fold the zucchini into the batter until it is evenly distributed throughout the mixture.
- Pour the mixture into a 9×5 inch loaf pan
- Bake the bread for 60 minutes, or until the top begins to turn golden brown.
- Allow the zucchini bread to cool down for 10 minutes before removing from the pan
- Serve, and enjoy!
How much flour. Amount not given. Am ready to bake. HELP. 7727630041
3 cups of white flour:)
What temperature must the oven be on?
OOPS! 325 degrees! I’ll be sure to add that very important detail to the recipe card!