Amish Zucchini Bread

This Amish zucchini bread goes great with a cup of hot coffee or tea. This sweet and moist quick bread also smells amazing while it bakes!

I am a huge fan of Amish recipes. They’re usually easy to make, tasty, and use real ingredients. Amish recipes can also often be meant for feeding a crowd so I did adjust the recipe to just one loaf but you can easily double this recipe, if you’d like.

I used to make this zucchini bread all the time when we lived in Houston. We had a huge backyard and a garden with zucchini, cucumber, tomatoes, a lime tree, and a few other random plants. We did a lot of moving for my husband’s job since then but I still miss our garden. Home grown zucchini is so good but you can also use zucchini from the grocery store.

Jump to:

• Ingredients needed
• How to make
• Tips
• How to freeze
• Amish Zucchini Bread

Ingredients needed

For this Amish zucchini bread, you will need:

• All purpose flour: The base of the zucchini bread.
• Baking soda: To help it rise.
• Salt: You will need just ½ of a teaspoon of salt.
• Cinnamon and nutmeg: To give the bread a little spice.
• Sugar: To sweeten the bread.
• Vegetable oil: Alternatively, you can use another neutral oil like safflower oil.
• Eggs: You’ll need two large eggs for this recipe.
• Vanilla extract: If possible, use pure vanilla extract for the best results.
• Sour cream: Use full fat sour cream for the best results.
• Shredded zucchini: You’ll need one cup of shredded zucchini which was one large zucchini for me. Blot the shredded zucchini with a paper towel but don’t completely dry it.

You will also need a well greased 9 x 5 inch loaf pan.

How to make

Begin by preheating your oven to 350 degrees. Grease a 9 x 5 inch loaf pan and set it aside.

Next, grate your zucchini. Blot the shredded zucchini with a paper towel but don’t completely dry it.

In a large bowl combine the dry ingredients (all purpose flour, baking soda, salt, cinnamon, nutmeg, and sugar). Stir well with a large spoon.

Next, add in the wet ingredients (vegetable oil, eggs, vanilla extract, sour cream, and shredded zucchini). Mix well with a stand or hand mixer until well combined. Don’t over mix the batter.

Pour into a greased 9 x 5 inch loaf pan. Bake for 45 to 50 minutes or until a toothpick comes out clean from the middle. Your bake time may vary depending on your oven, I recommend checking it at 45 minutes and then seeing if it needs additional bake time.

Tips

• You can double the recipe if you have a lot of zucchini to use.
• One large zucchini was about one cup of grated zucchini for me.
• Blot your zucchini with a paper towel after shredding it. I don’t recommend completely removing all of the liquid. Just a quick blot with a paper towel is enough for this recipe.
• You can add nuts or chocolate chips, if desired. About one cup of either will work in this recipe.

How to freeze

To freeze this zucchini bread, double wrap it in either aluminum foil or plastic storage wrap. It will be good in your freezer for about three months. Let it sit at room temperature to thaw before enjoying.

Other Amish recipes that you might like:

• Amish Banana Bread
• Amish Apple Cake
• Amish Chocolate Chip Cookies
• Amish Chicken Recipe