Amish Zucchini Bread

This Amish zucchini bread is quick, easy, and bursting with flavor. It’s moist with a perfect balance of spices, making it a delicious treat for fall or any time of year. The rich, cinnamon-nutmeg flavor combined with the freshness of zucchini makes it an irresistible addition to your baking repertoire.

Course Breads, Desserts

Cuisine Pennsylvania Dutch

Prep Time 10

Cook Time 1

Additional Time 15

Total Time 1 25

Servings servings

Calories 282kcal

Author Diane Gail

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

US Customary - Metric

Instructions

Preheat oven: Preheat your oven to 350°F (175°C) and grease a loaf pan with cooking spray.
Combine wet ingredients: In a large bowl, mix together the zucchini, eggs, olive oil, sugar, vanilla extract, and salt.
Whisk dry ingredients: In another large bowl, whisk together the flour, cinnamon, nutmeg, baking soda, and baking powder.
Mix wet and dry ingredients: Gently combine the wet and dry ingredients using a wooden spoon. Be careful not to overmix.
Pour into pan: Pour the batter into the prepared loaf pan.
Bake: Bake for 50-60 minutes, or until a knife inserted into the center comes out clean.
Cool: Let the bread cool in the pan for 20-30 minutes, then remove it from the pan and transfer to wire racks to cool completely.

Notes

Mix by hand: Stir gently after adding flour to avoid a tough or dense texture.
Choose fresh zucchini: No need to peel — just grate and add to the batter.
Grease your loaf pan well: Helps prevent sticking and makes for easy removal.
Let the bread cool fully: Slicing while warm can result in a gummy crumb.
Freeze a second loaf: This recipe doubles well and keeps great in the freezer.

Nutrition