Amish Zucchini Bread

5 from 1 vote

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.

Prep Time15

Cook Time35

Cool Time20

Total Time1 15

Course: Snack

Cuisine: American

Diet: Vegetarian

Servings: loaves

Calories: 2495kcal

Author: Nicole Durham

Cost: Recipe $5.92 / Loaf $2.96

Equipment

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)

US Customary - Metric

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.

Nutrition