Made from scratch (with or without walnuts), this Amish zucchini bread is simple and easy to make. Packed with freshly shredded zucchini and warm cinnamon spice, this bread is perfect for any occasion.
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This Amish zucchini bread recipe is made with all the best flavors in every slice. From the walnuts to the zucchini, you're going to love it.
The bread is quick to make and so tender and moist you'll wish you had an overabundance of fresh zucchini growing outside. My Zucchini Carrot Oatmeal Muffins also have a similar effect.
While this recipe may or may not actually be Amish, it makes two loves, so there's one keep and one to share. The Amish love to share baked goods with friends and family and even have their own Friendship bread to celebrate the gift of giving.
For more zucchini bread recipes, be sure to check out my Snickerdoodle Zucchini Bread and Old Fashioned Zucchini Bread.
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💛 Why You'll Love This Recipe
- Simple ingredients. One of the best reasons to make this amish zucchini bread recipe is that it uses basic ingredients to make a delicious slice of bread. You may find most of the ingredients needed in your pantry right now.
- They are great gifts! A great option is gifting friends and family with freshly made mini loaves. This is so much more fun during the holidays (and it's a frugal gift idea too). You can even gift Zucchini Bread Mini Loaves!
- Easy to follow steps. We don't need any fancy ingredients or steps to make this bread. A cheese grater, a mixing bowl, a whisk, and loaf pans are pretty much it!
🛒 Ingredients
Zucchini- To get the bread batter consistency just right, you'll need zucchini that has been shredded on a cheese grater. You do not need to peel the zucchini first as the green skin will be soft and add nice color to the bread.
If you have leftover zucchini, be sure to check out this Zucchini Penne Pasta and Instant Pot Zucchini too!
Vegetable oil- For added fats, use vegetable oil. This will keep the bread soft, moist, and tender in texture.
Walnuts- This is an optional add-in that I often leave out because my kids don't like crunchy things in their bread. (They don't know what they're missing). Walnuts add a great depth of flavor and buttery texture that pairs well with this recipe.
See the recipe card below for full ingredients and instructions.
🔀 Substitutions & Variations
Vegetable oil. You can use melted (cooled) butter in place of the vegetable oil, but the bread will be a little denser as a result.
Mini loaves. Prepare the bread batter as directed and portion it out into 5 mini loaf pans. Bake in the oven for 35-40 minutes or until a toothpick can be inserted and come out clean.
💰 Budget-Friendly Tips
Use in-season zucchini: Zucchini is cheapest in summer, buy extra when prices drop and shred/freeze it for baking year-round.
Swap walnuts for cheaper add-ins: Walnuts are the priciest ingredient. Use chocolate chips, raisins, or skip mix-ins entirely to save $1-$2 per loaf.
Stretch what you have: This recipe is very forgiving, use anywhere from 2-4 cups of zucchini depending on what you have without needing to adjust anything else.
Freeze extra loaves: Baking two loaves at once saves time and energy. Freeze one for later instead of running the oven twice.
🥄 Instructions for Amish Zucchini Bread
Step 1: Preheat the oven to 325 degrees F.
Step 2: Shred your zucchini and place it onto a paper towel to allow some of the moisture to be absorbed. Set aside.
Step 3: Grease your bread loaf pans and set them aside.
Step 4: Add the flour, salt, baking soda, baking powder, and cinnamon to a large mixing bowl (Image 1).
Step 5: Whisk well to combine. Set aside.
Step 6: In another large mixing bowl, add the eggs, vegetable oil, vanilla extract, and sugar (Image 2).
Step 7: Whisk well until combined.
Step 8: Stir the dry ingredients into the wet ones until no flour streaks remain (Image 3). The batter will be very thick at this point (Image 4).
Step 9: Add in the shredded zucchini and walnuts (if using) (Image 5).
Step 10: Stir until the zucchini is well distributed (Image 6). You will notice that the batter doesn't seem as thick anymore, thanks to the moisture in the zucchini.
Step 11: Divide the zucchini batter between your two bread loaf pans (Image 7).
Step 12: Bake in the oven at 325F for 50-60 minutes or until a toothpick can be inserted into the center and come out clean (Image 8).
Step 13: Let cool for about 20 minutes in the pan before removing to cool completely on a wire rack.
Slice, serve, and enjoy!
👩🏻🍳 Expert Tips
- Here's a helpful tip. You can adjust the Amish Zucchini Bread recipe by increasing the shredded zucchini amount to 4 cups or using just 2 cups. Check out some Delicious Summer Squash Recipes for extra inspiration!
- Baking time may vary. Keep in mind that baking time may vary due to differences in zucchini moisture content. I always lay my shredded zucchini on a paper towel while I prep the recipe.
- How to tell if your bread is done. Underbaked zucchini bread loaves may sink in the middle as they release moisture when baked. Always use a toothpick to check the center before removing from the oven. If it comes out with dough, bake for an additional 5-10 minutes.
❄️ Storage, Freezing & Thawing
Storage: Store Amish Zucchini Bread in an airtight container at room temperature for up to 4 days.
Freezing: Wrap the cooled loaf tightly in plastic wrap, then place it in an airtight container or freezer bag. Freeze for up to 3 months.
Thawing: When ready to enjoy, thaw the bread at room temperature until soft. You can also warm individual slices in the microwave for a few seconds if desired.
🥗 Side Dishes or Pairing Ideas
Enjoy Amish Zucchini Bread with a pat of butter, cream cheese, or a drizzle of honey for extra flavor. It pairs perfectly with coffee, tea, or a cold glass of milk. For breakfast, serve it alongside eggs, yogurt, or fresh fruit. For dessert, top it with whipped cream or a light dusting of powdered sugar.
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❓ Amish Zucchini Bread FAQs
Due to the high moisture content of zucchini bread, you may find that it crumbles if sliced when too warm. Allow your bread to cool and settle before slicing into that delicious loaf. A good rule of thumb when making any kind of bread, including sourdough bread and Homemade White Bread is to wait a minimum of 1 hour before slicing into a fresh loaf.
This is optional. I recommend laying shredded zucchini on paper towels before making the batter, but only for a few minutes. Some of the moisture in zucchini is necessary for a good loaf, and you don't want to remove too much. You also don't want overly juicy zucchini to ruin the bread either. If your zucchini is dry, skip the step, but if it's too moist, squeeze out a little of the excess moisture.
I do not recommend placing baked bread in the fridge as the cold air can dry it out. That said, it can last up to a week in the fridge and up to 3 or 4 days on the counter in an airtight container.
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🐝 If you tried this Amish Zucchini Bread, please leave a ⭐️ star rating and share your buzz in the 💬 comments below. I'd truly appreciate it!
📖 Recipe
Amish Zucchini Bread
Ingredients
- 3 large eggs - ($0.30)
- 1 cup vegetable oil - ($0.70)
- 2 teaspoons vanilla extract - ($0.06)
- 1 ½ cup granulated sugar - ($0.54)
- 3 ½ cups all-purpose flour - ($0.46)
- 1 ¼ teaspoon salt - ($0.01)
- 2 teaspoon baking soda - ($0.01)
- 2 teaspoon baking powder - ($0.10)
- 2 teaspoons ground cinnamon - ($0.16)
- 3 cups zucchini, shredded, about 2 medium - ($1.78)
- 1 cup walnuts, chopped - ($1.80)
Instructions
- Prep. Preheat oven to 325°F. Grease two loaf pans and set aside.
- Prep zucchini. Shred zucchini and place on paper towels to absorb excess moisture. Set aside.
- Mix dry ingredients. In a large bowl, whisk together flour, salt, baking soda, baking powder, and cinnamon.
- Mix wet ingredients. In a separate large bowl, whisk eggs, vegetable oil, vanilla, and sugar until well combined.
- Combine batter. Stir dry ingredients into wet ingredients until no flour streaks remain. Batter will be thick.
- Add zucchini and nuts. Fold in shredded zucchini and walnuts until evenly distributed.
- Bake. Divide batter evenly between loaf pans. Bake 50 to 60 minutes, until a toothpick inserted in the center comes out clean.
- Cool. Let loaves cool in the pans about 20 minutes, then transfer to a wire rack to cool completely.
- Serve. Slice and enjoy.
Notes
- Substitutions. Melted and cooled butter can replace oil but may create a slightly denser loaf.
- Mini Loaves. Divide batter into 5 mini loaf pans and bake 35 to 40 minutes.
- Baking Tips. Zucchini moisture varies. Use 2 to 4 cups as needed. If the center is underbaked, return to the oven for 5 more minutes.
- Storage. Store airtight at room temperature up to 4 days or freeze up to 3 months. Thaw at room temperature.
Nutritional Information
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