Name: Amish Zucchini Bread
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 3 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 tablespoon ground cinnamon; 1/2 teaspoon ground nutmeg; 3 large eggs; 1 cup granulated sugar; 1 cup brown sugar; 1 cup vegetable oil; 1 tablespoon vanilla extract; 2 cups grated zucchini (moisture gently squeezed out); 1 cup chopped walnuts or pecans (optional); 1/2 cup raisins (optional)

Why You’ll Love This Recipe

Incredibly moist and flavorful, thanks to fresh zucchini.
Easy to make with simple pantry ingredients.
Perfect for breakfast, snacks, or dessert.
Great way to use up an abundance of garden zucchini.
Freezes well, making it ideal for meal prep or gifting.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking soda
Baking powder
Salt
Ground cinnamon
Ground nutmeg
Eggs
Granulated sugar
Brown sugar
Vegetable oil
Vanilla extract
Fresh zucchini, grated
Chopped walnuts or pecans (optional)
Raisins (optional)

Directions

Preheat oven to 350°F (175°C) and grease two loaf pans.
In a bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
In another bowl, beat eggs, granulated sugar, brown sugar, oil, and vanilla until combined.
Stir in the grated zucchini.
Gradually add the dry ingredients to the wet mixture, mixing just until combined.
Fold in nuts or raisins, if using.
Divide batter between the prepared loaf pans.
Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
Cool in pans for 10 minutes, then transfer to wire racks to cool completely.

Servings and timing

This recipe makes 2 loaves (about 16–20 slices total). Prep time is around 15 minutes, and baking time is 1 hour, for a total of 1 hour and 15 minutes.

Variations

Add chocolate chips for a sweeter version.
Replace part of the flour with whole wheat flour for extra fiber.
Use coconut oil instead of vegetable oil for a light coconut flavor.
Swap walnuts for almonds or pecans.
Add shredded carrot along with zucchini for a carrot-zucchini bread twist.

Storage/Reheating

Store zucchini bread tightly wrapped at room temperature for up to 3 days or in the refrigerator for up to 5 days. For longer storage, wrap loaves well in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight at room temperature before serving. To reheat, warm slices in the microwave for 10–15 seconds.

FAQs

Do I need to peel the zucchini?

No, the skin is soft and adds nutrients, so you can leave it on.

Should I squeeze the moisture out of the zucchini?

Yes, gently squeezing helps prevent the bread from being too wet.

Can I use yellow squash instead of zucchini?

Yes, yellow squash works just as well.

Can I make this bread less sweet?

You can reduce the sugar slightly without affecting texture.

Can I bake this recipe as muffins?

Yes, bake at the same temperature for 18–22 minutes.

What kind of nuts are best?

Walnuts and pecans are classic choices, but almonds also work.

Can I make zucchini bread gluten-free?

Yes, use a 1:1 gluten-free flour blend.

Can I freeze zucchini bread?

Yes, wrap tightly and freeze for up to 3 months.

Why is my zucchini bread dense?

Overmixing the batter can make it heavy—mix just until combined.

Can I add a glaze or frosting?

Yes, a simple cream cheese glaze pairs beautifully.

Conclusion

Amish Zucchini Bread is a timeless recipe that showcases the best of simple, homemade baking. Moist, spiced, and versatile, it’s the perfect treat for breakfast, dessert, or a snack with coffee or tea. With its old-fashioned flavor and easy preparation, this zucchini bread is sure to become a family favorite.