I was delighted to discover this zucchini bread recipe in my paternal grandmother’s collection. It’s especially meaningful because she is the bishop’s wife in a conservative Old Order Amish church. Our families have different paths now, so we don’t see them often, but both of my grandmothers are excellent cooks and this loaf turned out just as I expected—moist, tender, and full of flavor. If you enjoy authentic Amish baking, this zucchini bread is a wonderful staple.
Amish Zucchini Bread (moist and easy)
marilynpeight
Pin Recipe
Equipment
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Loaf pans
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Mixing bowl
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Vegetable grater
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Measuring cups
Ingredients
- 2 cups bread flour (heaping or leveled plus 3 tbsp)
- 1 1/2 cups granulated sugar
- 1/4 teaspoon baking powder
- 2 teaspoons baking soda
- 1 tablespoon cinnamon
- 1 teaspoon salt
- 4 large eggs
- 1 cup vegetable or canola oil
- 2 teaspoons vanilla extract
- 1 cup nuts (walnuts or pecans)
- 1 cup raisins (optional)
- 2 cups fresh shredded zucchini
Instructions
Preheat oven to 350°F.
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In a large mixing bowl, combine the flour, sugar, baking soda, baking powder, salt, and cinnamon.
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Add the beaten eggs, vanilla extract, and oil to the dry ingredients and mix until combined. Fold in the nuts, raisins (if using), and shredded zucchini, stirring just until evenly distributed.
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Line two loaf pans with parchment paper or spray with nonstick spray. Divide the batter between the pans and smooth the tops.
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Bake for 50–60 minutes, or until the tops are dry and a toothpick inserted in the center comes out clean. Allow the loaves to cool completely before slicing.
Notes
Store at room temperature for a few days, refrigerate up to about a week, or freeze for several months.
Let us know how it was!
Equipment needed for this Amish Zucchini Bread Recipe:
- Loaf pans — two regular-sized pans work well (the batter may not completely fill very large pans).
- Mixing bowl — stainless steel or another sturdy bowl.
- Vegetable grater — to shred the zucchini.
- Measuring cups — for accurate measurements.
Ingredients needed for this Amish Zucchini Bread: granulated sugar, eggs, shredded zucchini, baking soda, bread flour, nuts, vanilla extract, baking powder, salt, cinnamon, and oil. Raisins are optional.
Step 1: Combine the flour, sugar, baking soda, baking powder, salt, and cinnamon in a large mixing bowl.
Step 2: Add beaten eggs, vanilla extract, and oil to the dry ingredients, then mix well. Fold in nuts, raisins (if using), and shredded zucchini until just combined.
How can I tell if I have added enough flour?
The original recipe lists 2 cups of bread flour. With large brown eggs I found the batter a bit thin, so I added 1/4 cup more. If you use smaller eggs, 2 cups leveled may be enough. Aim for a batter slightly heavier than cake batter so the loaves hold together when sliced.
Step 3: Line two loaf pans with parchment paper or spray with cooking spray, then divide the batter between them.
Why use parchment paper?
Parchment paper makes removing the loaves effortless and helps keep the edges intact. Lightly grease any exposed sides for best results.
Step 3 continued: Bake in the preheated oven for 50–60 minutes, or until the tops are dry and a toothpick inserted in the center comes out clean.
Help?! My zucchini bread has a big crack in the center!
A central crack is normal for quick breads like zucchini or pumpkin bread. It often helps you test doneness—if a toothpick inserted into the crack comes out clean, the loaf is done.
Step 4: Allow the loaves to cool completely before slicing. We enjoy this zucchini bread with apple butter; it’s also great with plain butter or cream cheese.
Storage options:
Store at room temperature for several days, refrigerate for up to a week, or freeze for several months.
If you make this recipe, feel free to pin it and tag me on Instagram with a photo of your loaf. Thank you for your support!
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