Amish Zucchini Bread

Amish zucchini bread is a moist, lightly sweetened quick bread recipe that's filled with cinnamon, walnuts, and golden raisins. It's the perfect way to use up that extra garden zucchini!

If you love a classic zucchini bread recipe (like my applesauce zucchini bread), you're going to love this recipe for Amish zucchini bread. Made with simple ingredients, this bread is perfectly sweetened and filled with plenty of chopped walnuts and golden raisins throughout.

This is a quick bread recipe, meaning we're using baking soda and baking powder as leavening agents, rather than yeast. Quick bread is a fantastic way to use up that summer garden zucchini because it melts right into the batter as it bakes, adding nutrition without any noticeable flavor.

Serve Amish zucchini bread as a snack or for breakfast along with your morning coffee.

Ingredients and substitutions

• Zucchini - You'll need 1.5 cups of finely grated zucchini for this recipe. We're also utilizing the water in the shredded zucchini, so you don't want to squeeze the liquid out.
• Vegetable oil - Adds moisture to your bread. Any neutral cooking oil you have on hand can work.
• Granulated sugar - Lightly sweetens your zucchini bread. I do not recommend brown sugar in this recipe, as it can cause the crust to turn out a bit too dark.
• All-purpose flour - Adds structure to your bread. I have not tested this recipe with other types of flours, so I don't suggest making any substitutions. Baking is an exact science and altering main ingredients can change the density and texture of your bread. Instead, search for a recipe that includes the flour you'd like to use.
• Leavening agents - This recipe uses both baking soda and baking powder. They cannot be substituted for one another - you'll need both to get the proper amount of lift.
• Cinnamon - Adds depth of flavor to your bread.
• Salt - Enhances the flavor of your bread without making it "salty".
• Walnuts - Can be omitted if desired, or substituted with your favorite chopped nuts, like pecans.
• Golden raisins - Can be substituted with regular raisins or dried cranberries, or omitted entirely if desired.

Do I need to peel my zucchini?

No, there's no need to peel your zucchini before grating it. The skin of the zucchini contains a high concentration of nutrients that you'd be missing out on by peeling it off. Plus, peeling zucchini takes extra prep time.

If you want to, you're welcome to peel the skin off. Peeled zucchini won't add green flecks throughout your bread, which is helpful if you're trying to hide it.

If you're using a very large, mature zucchini, the skin may be thick and tough. In that case, it may be best for the texture of your bread to peel it off.

Do I need to squeeze my zucchini out?

No, for this recipe you should not squeeze your grated zucchini out. We're utilizing the liquid of the zucchini to add moisture to the bread.

Bread storage

For detailed information on storing zucchini bread, check out my full post: How to store zucchini bread

Room temperature - Zucchini bread can be stored in a tightly sealed container at room temperature for 3 to 4 days.

Refrigerator - If your bread is extremely moist/wet, you may want to store your zucchini bread in the refrigerator instead. Zucchini bread will keep in the refrigerator for up to a week in a tightly sealed container.

Freezer - Zucchini bread can be carefully wrapped in plastic wrap/foil (either the entire loaf or single slices), then stored in a freezer safe bag or container in the freezer for up to 6 months. Set out on the counter top for 1 to 3 hours to thaw to room temperature.