Description

Amish Zucchini Bread is a moist and warmly spiced quick bread made with fresh grated zucchini. With hints of cinnamon and nutmeg, this comforting loaf is perfect for breakfast, snacks, or dessert, and it’s a great way to use up extra garden zucchini.

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)

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Instructions

Preheat oven to 350°F (175°C) and grease two 9×5-inch loaf pans.
In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
In a separate bowl, beat the eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract until well combined.
Stir in the grated zucchini.
Gradually add the dry ingredients to the wet mixture, stirring just until combined—do not overmix.
Fold in chopped nuts or raisins, if using.
Divide the batter evenly between the prepared loaf pans and smooth the tops.
Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
Let the loaves cool in the pans for 10 minutes, then transfer to wire racks to cool completely before slicing.

Notes

Do not peel the zucchini; the skin adds nutrients and texture.Gently squeeze out excess moisture from zucchini to prevent soggy bread.Add chocolate chips for a sweeter twist.Swap in whole wheat flour for added fiber.Freeze extra loaves for up to 3 months—great for meal prep.

Nutrition

Serving Size: 1 slice
Calories: 240
Sugar: 20g
Sodium: 160mg
Fat: 11g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg