marilynpeight
I was thrilled to find this recipe for zucchini bread in my grandmother’s recipe collection. The reason it excited me is because it was a recipe shared by my paternal grandmother who is also the Bishop’s wife of a conservative old order Amish church. Because they are the bishop family my paternal grandparents are fairly strict with the shunning (social rejection or emotional distance) and we don’t get to see them as often as my maternal grandparents which have been very accepting of my family’s new way of life since we left the old order Amish church. All that to say, this zucchini bread turned out wonderful, as I expected it would, because both of my grandmother’s are great cooks. If you love authentic Amish recipes try my Amish chocolate whoopie pies, Amish honey bread, Amish pumpkin custard pie or Amish sugar cookie whoopie pies.
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Amish Zucchini Bread (moist and easy)
Equipment
- Loaf pans (linked below)
- Mixing bowl (linked below)
- Vegetable grater (linked below)
- measuring cups (linked below)
Ingredients
- 2 cups bread flour (occident) heaping or leveled plus 3 tablespoons
- 1 1/2 cups granulated sugar
- 1/4 teaspoon baking powder
- 2 teaspoons baking soda
- 1 tablespoon cinnamon
- 1 teaspoon salt
- 4 large eggs *see note
- 1 cup vegetable or canola oil
- 2 teaspoons vanilla extract
- 1 cup nuts walnuts, pecans, etc.
- 1 cup raisins optional
- 2 cups fresh shredded zucchini
Instructions
Preheat oven to 350.
- Combine the flour, sugar, baking soda, baking powder, salt and cinnamon in a large mixing bowl.
- Add beaten eggs, vanilla extract and oil to the dry ingredients, then mix well to combine. Fold in the nuts, raisins (optional) and zucchini, mixing just until combined into the batter.
- Line two loaf pans with parchment paper or spray with cooking spray, then divide the zucchini bread batter between them. Bake in the preheated oven for 50-60 minutes or until the tops are dry and a toothpick inserted in the center comes out clean.
- Allow to cool completely before slicing, then enjoy!
Notes
Equipment needed for this Amish Zucchini Bread Recipe:
- Loaf pans I used two regular sized loaf pans for this zucchini bread. The zucchini bread did not completely fill the regular sized loaf pans, so if you have a smaller size that would also work.
- Mixing bowl I prefer to use stainless steel mixing bowls, mostly because mine are easy to clean and durable!
- Vegetable grater A vegetable grater is needed to shred the zucchini before it is added to the zucchini bread batter.
- Measuring cups I also prefer to use stainless steel measuring cups for measuring out the ingredients in this moist and easy zucchini bread.
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Ingredients needed for this Amish Zucchini Bread: sugar, eggs, shredded zucchini, baking soda, bread flour, nuts, vanilla extract, baking powder, salt, cinnamon and oil. Raisins can also be added to the zucchini bread, but is optional.
Step 1: Combine the flour, sugar, baking soda, baking powder, salt and cinnamon in a large mixing bowl.
Step 2: Add beaten eggs, vanilla extract and oil to the dry ingredients, then mix well to combine. Fold in the nuts, raisins (optional) and zucchini, mixing just until combined into the batter.
How can I tell if I have added enough flour?
The original recipe for this zucchini bread only calls for 2 cups of bread flour. When I added two cups and mixed the batter (which included my large brown eggs) the batter felt too thin to me, so I ended up adding another 1/4 cup. The zucchini bread turned out very nice and moist even with the additional 1/4 cup, so I am assuming the 2 cups written in the recipe probably meant 2 heaping cups. As mentioned above, if you are using smaller white eggs you may not need to add more than 2 cups flour that is leveled with the measuring cup. The batter should be a little heavier than cake batter so that the zucchini bread holds its shape when cut.
Step 3: Line two loaf pans with parchment paper or spray with cooking spray, then divide the zucchini bread batter between them.
Why use parchment paper?
If you follow along on my baking journey you can probably tell I am a big fan of parchment paper. Lining the bread pan with parchment paper makes removing the zucchini bread from the pan a breeze, and you don’t even need to scrape the edges after. I also like to grease the parchment paper a bit along with any exposed sides to ensure the bread comes out in one piece.
Step 3 continued: Bake in the preheated oven for 50-60 minutes or until the tops are dry and a toothpick inserted in the center comes out clean.
Help?! My zucchini bread has a big crack in the center!
Don’t worry, a crack in the center of zucchini bread or any sweet bread such as pumpkin bread or chocolate zucchini bread is actually quite normal. I like to use that crack to test the zucchini bread for doneness by inserting a toothpick into it. If the tooth pick comes out clean then the zucchini bread is ready to cool.
Step 4: Allow to cool completely before slicing, then enjoy! Note: We love to spread apple butter onto our zucchini bread. My husband even likes to spread both butter and then apple butter onto his. Maybe you would prefer to spread Amish cup cheese onto your zucchini bread instead?
Storage options:
This zucchini bread can be stored at room temperature for several days but if you wish to keep it longer you can refrigerate it for around a week or keep it frozen for several months.
Feel free to pin this recipe for later and don’t forget to tag me on Instagram with a photo of your own creation of this recipe. Thank you for your support!
