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.
– 3 cups Zucchini, shredded (about 2 medium) – 3 ½ cups All-purpose flour – 2 teaspoon Baking soda – 2 teaspoon Baking Powder – 1 ¼ teaspoon Salt – 2 teaspoons Ground cinnamon – 3 large Eggs – 1 cup Vegetable oil – 2 teaspoons Vanilla extract – 1 ½ cup Granulated sugar – 1 cup Walnuts, chopped
– Preheat the oven to 325 degrees F.
– Shred your zucchini and place it onto a paper towel to allow some of the moisture to be absorbed. Set aside.
– Grease your bread loaf pans and set them aside.
– Add the flour, salt, baking soda, baking powder, and cinnamon to a large mixing bowl.
– Whisk well to combine. Set aside.
– In another large mixing bowl, add the eggs, vegetable oil, vanilla extract, and sugar.
– Whisk well until combined.
– Stir the dry ingredients into the wet ones until no flour streaks remain.
– The batter will be very thick at this point.
– Add in the shredded zucchini and walnuts (if using).
– Stir until the zucchini is well distributed. You will notice that the batter doesn't seem as thick anymore, thanks to the moisture in the zucchini.
– Divide the zucchini batter between your two bread loaf pans.
– Bake in the oven at 325F for 50-60 minutes or until a toothpick can be inserted into the center and come out clean.
– Let cool for about 20 minutes in the pan before removing to cool completely on a wire rack.