Amish Zucchini Bread Recipe

Name: Amish Zucchini Bread
Prep time: 10 min
Cook time: 60 min
Total time: 85 min
Ingredients: 2 cups grated zucchini; 3 eggs (beaten); 3/4 cup extra virgin olive oil; 1 cup granulated sugar; 2 teaspoon vanilla extract; 1/2 teaspoon salt; 2 cups all-purpose flour; 2 teaspoon cinnamon; 1/4 teaspoon nutmeg; 3/4 teaspoon baking soda; 1/2 teaspoon baking powder

Jump to Recipe

This Amish zucchini bread recipe makes a rich, sweet quick bread that’s soft, moist, and loaded with warm spice flavor. It’s a great way to use up summer zucchini and can be made as a loaf, muffins, or even cake.

If you enjoy cozy seasonal baking, try my cast iron skillet cinnamon rolls, pumpkin maple galette, and cinnamon sugar crackers next.

A loaf of zucchini bread on a dark cutting board, partially sliced with three pieces laid out next to the unsliced portion. A serrated knife and a textured cloth are beside the bread.

Let’s talk about this recipe

This Amish zucchini bread recipe was given to me by an Amish friend, when I lived in the Crown of Maine. Her baking was always a welcome treat — rich and comforting, yet never overly sweet as many Amish baked goods tend to be.

This recipe is a great way to use up zucchini when the plants are producing faster than anyone can keep up. It freezes beautifully, making it ideal for baking in batches and enjoying well into the colder months. My garden fresh vegetable side dish is another great way to make the most of annual zucchini harvests.

What makes this recipe so good

Soft, sweet texture, that holds together well without feeling heavy, making it perfect for slicing and serving.
Simple pantry ingredients, come together easily, so you can whip it up anytime without a special trip to the store.
Spiced with just the right amount of cinnamon and nutmeg, to give each bite that warm, nostalgic flavor.
Perfect for making ahead, it freezes well and holds up nicely after thawing — making it a great option for making the best of an abundant zucchini harvest.
Bake it your way, in loaves, muffins, or snack cakes depending on how you want to serve it.

Ingredients you’ll need

This delicious recipe uses basic baking ingredients. You will likely have them in your kitchen.

Labeled baking ingredients in bowls: flour, shredded zucchini, olive oil, sugar, eggs, baking powder, vanilla extract, baking soda, and a bowl with salt, cinnamon, and nutmeg. A whisk and wooden spatula are beside them.

Zucchini: This recipe is a perfect home for garden fresh zucchini. Whether you’ve got a surplus from your own backyard or picked some up at the local market, it adds a soft texture and subtle flavor that makes this bread so special.
Olive oil: I use olive oil in this recipe because it adds richness and keeps the bread moist.
Cinnamon & nutmeg: These classic warming spices bring a real depth to this bread’s flavor. They balance the sweetness and provide that nostalgic aroma that makes you think of a cozy kitchen, making each slice feel like a warm hug.

See recipe card below for full information on ingredients and quantities.

Make it your own

Replace some of the zucchini with shredded carrot or grated apple, for a subtle twist that adds natural sweetness and a little extra texture.
Add chopped walnuts or pecans for crunch, or stir in dried fruit like raisins, cranberries, or unsweetened coconut flakes to create your own signature version.
Add chocolate chips for an extra rich, double-sweet version, that’s sure to please all of the chocolate lovers on your baking gift list.
Try lemon zest and poppy seeds, for a fresh, bakery-inspired upgrade that brings a little brightness to each bite.
Add crushed pineapple for a tropical twist, it brings extra moisture and flavor that’s often overlooked but works surprisingly well in zucchini bread.

How to make Amish zucchini bread

Ready to bake? Follow these simple steps to turn fresh garden zucchini into a delicious loaf of homemade goodness.

Greased glass loaf pan on a slate board with red oven mitts and a light green towel next to it.

Shredded zucchini, eggs, sugar, and oil in a red bowl on a slate board with a whisk, wooden spoon, and towel next to it.

Step 1: Set oven to 350°F (175°C) and grease a loaf pan with butter, lard, or cooking spray.

Step 2: In a large bowl, combine the shredded zucchini, eggs, olive oil, sugar, vanilla, and salt. Stir until well blended.

Would you like to save this post for later?

We'll email it to you, so you can come back to it whenever you like!

Flour, cinnamon, nutmeg, baking soda, and baking powder in a orange bowl with a whisk, wooden spoon, and towel next to it.

Batter with shredded zucchini visible in it in a red bowl with a wooden spoon in the bowl.

Step 3: In a separate bowl, whisk together the flour cinnamon, nutmeg, baking soda, and baking powder.

Step 4: Add the dry ingredients to the wet mixture and stir by hand just until no dry flour remains. Don’t overmix.

Batter being poured from a bowl into a greased loaf pan with kitchen utensils and decor visible in the background.

Golden brown loaf of bread in a loaf pan with a bread knife and a towel next to it.

Step 5: Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Step 6: Bake for 50–60 minutes, or until a knife inserted in the center comes out clean. Let cool in the pan for 20 minutes, then transfer to a wire rack to finish cooling before slicing.

Recipe FAQs

Can I use frozen zucchini to make this bread?

Yes — just thaw it completely before using. Don’t worry about draining off the liquid; it’s all part of the moisture content that makes this bread so soft and tender.

Do I need to peel the zucchini first?

No peeling needed. The skin is thin and softens during baking, and it adds beautiful flecks of green throughout the loaf.

Can I bake this recipe as muffins or cake instead of a loaf?

Absolutely. This batter works well for muffins and sheet cakes — just adjust the baking time accordingly and check with a toothpick for doneness.

How long does zucchini bread last in the freezer?

It keeps well in the freezer for about 3 months. Wrap it tightly to prevent freezer burn and thaw it at room temperature when you’re ready to enjoy it.

Why is my zucchini bread too dense or gummy?

Overmixing is often the culprit. Once you add the dry ingredients to the wet batter mix until just combined — it helps preserve a tender crumb.

Serving ideas

This bread is just right served plain, but it also pairs well with all sorts of toppings and sides. Add a pat of butter or a smear of cream cheese, or toast a slice in a cast iron pan and top with a scoop of ice cream.

If you’re serving a crowd, make a buffet table with different variations of quick bread, like this one and my savory pumpkin spice cornbread, and a pot of herbal tea or coffee. For something truly special, pair it with my chai spiced cacao or a hot mug of coffee flavored with my chocolate coffee creamer — both are comforting favorites that complement this bread beautifully.

A loaf of bread with several slices cut sits on a brown plate next to a butter dish containing butter. A wooden-handled knife is nearby on a dark surface.

Diane Gail’s tips for success

Don’t overmix the batter: When combining the wet and dry ingredients, gently mix by hand to keep the bread light and tender.
Use fresh zucchini: Smaller, freshly picked zucchini will give the best flavor and texture. There’s no need to peel the zucchini — the skin softens while baking.
Grease the pan well: A generously greased loaf pan ensures your bread releases cleanly after baking.
Cool completely before slicing: Cutting too soon leads to a gummy, dense crumb — patience makes a big difference here.
Make extra for the freezer: This bread freezes beautifully. Double the recipe and save one loaf for a future treat.

Final thoughts

This Amish zucchini bread is one of those easy, comforting recipes that easily earns its place in a from-scratch kitchen. It’s simple to mix, endlessly adaptable, and a delicious way to use up your summer harvest. Bake a loaf to enjoy now, and a few more to tuck into the freezer for later, and enjoy this cozy classic whenever you’re craving a little homemade sweetness.

Other recipe you’ll love

a cinnamon twist donut on a white plate. — Cinnamon Twist Donuts

a piece of lemon cake with a crunchy topping and whipped cream on a plate. — Lemon Crunch Cake

two nutella stuffed cookies cut open and stacked on top of one another. — Nutella Cookies

If you like this recipe, share it with someone you know will love it too.

Your support through shares, comments, and a 5-star rating means the world!

5 from 2 votes (1 rating without comment)

One Comment

Diane Gail says:

at

This Zucchini Bread is moist, flavorful, and the perfect way to sneak in some veggies while satisfying your sweet tooth! It’s a delicious treat for breakfast, snack time, or dessert. If you try it, I’d love to hear how it turns out — please leave a review and let others know your thoughts! And if you have any questions or need tips while making it, feel free to drop a comment. I’m happy to help and can’t wait to hear how your zucchini bread turns out. Enjoy!