Amish Zucchini Bread Recipe || Moist And Easy To Make

A really delicious quick bread recipe is a welcome addition to any kitchen recipe arsenal. And this amazing Amish zucchini bread recipe will not disappoint.

You can make it in a bread pan to get the typical loaf shaped sweet bread that is associated with quick bread. You can make it in muffin tins, mini, full size, or jumbo, to get handy individual servings of this delicious treat without slicing.

This is perfect for packing a picnic lunch, grabbing a quick bite on the run, or serving on a buffet style table. Afternoon brunch anyone?

You can even make this recipe in a cake pan. This works well with a nice simple vanilla glaze on top. The cake is thinner, unless you make a double layer of course. And the glaze gives it an extra sweet punch. YUM!

No matter how you make it, you’ll find that the smell of zucchini bread, baking in the oven, wafting through the house on a cool morning is a treat all in itself. And it’s a really great way to use up some of this versatile vegetable that grows so prolifically in the garden.

Is Zucchini Bread Amish?

Zucchini bread did not originate with the Amish. It actually is believed to date back as far as the Middle Ages. Where it was birthed as a vegetable pudding, along with several other varieties of vegetable pudding.

Over time these dishes evolved into desserts of different types. Zucchini pudding became zucchini bread and was popularized by the hippies in the 60’s.

They were seeking healthier lifestyles and food was one of their top priorities. This bread was considered a healthy option, particularly when made with wheat flour and brown sugar.

Unfortunately, that is no longer an accurate belief in light of what we know about food today. This bread is not health food. It is comfort food.

And comfort food is one of the things the Amish do best. Their sweets are sugar laden and they don’t try to present them as anything else. This recipe was shared with me by a special Amish friend when I was living in the Crown of Maine.

So, it is actually an Amish recipe. I have reduced the sugar content because I simply can’t tolerate anything quite that sweet. However, it is still a very sweet treat.

Ingredients Needed To Make This Recipe

This delicious recipe uses basic baking ingredients. You will likely have them in your kitchen already. So, if you have a zucchini or two on hand that you want to use up you’ll be able to put this bread together without a trip to the store.

Here’s a list of what you’ll need …

• ZUCCHINI – You’ll need shredded zucchini to make this bread. You’ll also need to remove the excess moisture content from it (see instructions below).
• EGGS – Good farm fresh eggs are always the very best way to go.
• OLIVE OIL – You can substitute other oils if you prefer them. Olive oil is one of the healthiest choices. So, that’s the way I go.
• SUGAR – This recipe uses white sugar. I haven’t played around with any sugar alternatives. When I make this recipe it is a ‘sinful treat’ for me. I make it once a year in the fall. And I’m sure to share all but one or two servings with others. This approach satisfies my craving without loading my body up on sugar.
• VANILLA EXTRACT – Use the best vanilla extract you have in your kitchen cupboard.
• SALT – This ingredient elevates the other flavors in the bread.
• CINNAMON & NUTMEG – These two warming spices are one of the things that make this bread true comfort food.
• BAKING SODA  & BAKING POWDER – Both baking powder and baking soda act as leavening agents for this bread.
• ALL-PURPOSE FLOUR – Go organic with the flour if you are able.

Preparing The Zucchini For This Recipe

If you grate up a few cups of zucchini, and try to toss it directly in this recipe, you’re going to be in for a big disappointment. Why? Well … all zucchini is not created equal.

The moisture content of this popular vegetable varies, often a great deal, from one piece to the next. It is dependent on the growing conditions that the zucchini plants it came from matured under, the time of harvest, and the storage methods used post-harvest.

The key to ensuring that you get a good loaf of zucchini bread every time is to control the amount of liquid that goes into the recipe. You can do this by removing the liquid from the zucchini, and then returning the exact portion of it that you want in the recipe back into the batter.

After shredding the zucchini, spread it out on a baking sheet and sprinkle it with a little salt. Let this sit for a good 15-20 minutes to allow the salt to extract the excess liquid from the zucchini.

Then rinse it well. You don’t want all that added salt to be in your recipe.

Finally, put it in a flour sack towel and squeeze every bit of liquid that you can out of it. Set 1/4 cup of the liquid to the side.

Now, you are prepared to make a really stellar loaf of bread.

How To Make Zucchini Bread

Once you’ve prepared the zucchini for this recipe, go ahead and gather all of the other ingredients. It helps to have the ingredients and the measuring utensils out on the table before you start putting the recipe together. 

This prevents scrambling for the things you need in the middle of making the dish. 

Set the oven to 350 degrees and spray a loaf pan with a good quality cooking spray. You can grease it by hand if you prefer to use a healthier fat; such as farm fresh lard.

In a large bowl, combine the zucchini, oil, eggs, sugar, vanilla, salt, and the liquid you set aside from squeezing the zucchini. Mix together.

In a separate bowl, combine the cinnamon, nutmeg, baking soda, baking powder, and flour. Mix together.

Pour the wet ingredients in the bowl with the dry ingredients and mix together, being careful not to overmix. Mix by hand, just until the flour is saturated. Electric mixers are best avoided here.

Pour the mixture into the greased loaf pan.

Bake until a butter knife inserted in the center of the bread comes out clean. About 55-60 minutes.

Remove the pans from the oven. Allow them to cool for 20-30 minutes.

Then remove the loaves from the pans and place them on a wire rack to finish cooling.

Allow the loaves to cool completely before slicing to prevent clumping in the loaf. If you slice them too soon the bread will have a dense chewy texture.

Variations For This Recipe

This zucchini bread recipe is one of my favorite recipes. I make it late summer/early fall every year, and I always look forward to eating it and to sharing it as well. It makes a really fantastic, moist quick bread that everyone loves.

Because of the fact that I make it only once a year, I rarely change up the recipe. But there are dozens of different ways that you can make this recipe a little different each time you bake it.

You can replace some of the zucchini with shredded carrots or grated apples. I’ve had it made this way and it’s really tasty.

You can add in some of your favorite nuts. Two of the most common choices are pecans and walnuts. Nuts are always a great choice in baked goods. Or you can opt for some dried fruit; raisins, cranberries, and coconut flakes all work well here.

Some chocolate chips, a little lemon zest, or a nice dose of poppy seeds are great additions too! And if you’re inclined, go with some pineapple. This fruit is too often overlooked in baking and it’s a great option. It tastes great in zucchini bread.

How To Serve Amish Zucchini Bread

There are many delicious ways to serve up zucchini bread. The most obvious way is to simply slice it up and put it on the table. It’s pretty amazing just as it is. It doesn’t necessarily need to be adorned.

That doesn’t mean that it can’t be adorned though. It can. And there are quite a few stellar ways to do just that. 

So, go ahead and slather it with farm fresh butter or rich, delicious cream cheese. Top it with some homemade vanilla ice cream. And if you’re really feeling indulgent, butter it and grill it in a cast iron pan before you plop that scoop of ice cream on top – oh-my-deliciousness!

Take the time to make a tasty vanilla sweet glaze or a batch of cream cheese frosting and frost the bread before serving it. Or put the frosting on the table and let people have at it. They can choose just how sweet they want their own slice to be.

If you’re making it for a buffet style party, make an array of flavors using the variations suggested above, and spread it out on a table with a selection of hot coffee, herbal teas, and hot cocoa. It’s sure to be a big hit. 

You can snag my recipe for chocolate coffee creamer from the blog and serve that up with the beverages. Or you can make a batch of chai spiced cacao and really wow your guests.

No matter how you put it together a zucchini themed table at a gathering is a good thing! So, the next time you get together with friends give zucchini bread it’s own special place in the celebration.

How To Store Amish Zucchini Bread

This bread stores pretty well on the counter in an airtight container. It’s sure to be gone before there’s any need to put it in the fridge.

But, if you find you want to put it in the fridge to extend it’s shelf life, you can. It changes the density of the bread a bit. But it’s still delicious. And warming it up takes it right back to like fresh status.

One of my very favorite things about this bread is that it freezes incredibly well. It can be made in large batches, wrapped well in plastic wrap, and frozen to be used throughout the winter months when garden fresh vegetables are not available.

Consider making it ahead of time for your holiday gatherings and freezing it until you’re ready to put together that zucchini bread table we talked about above. It will be one less thing you need to prepare fresh during those busy seasons.

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