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!
Recipe summary
Flavor/texture: Moist, lightly sweetened zucchini bread filled with chopped walnuts, golden raisins, and cinnamon.
Pan size: 9x5 loaf
Freezes well: Zucchini bread freezes well for up to 6 months. Individual slices reheat well in the microwave or toaster oven for a quick breakfast.
Great for: Breakfast, snacking.
Similar to: Applesauce Zucchini Bread, Banana Zucchini Bread
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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.
How to make Amish zucchini bread
- Add wet ingredients to a large bowl and stir to combine.
- Whisk dry ingredients in a separate bowl, then add to wet ingredients and stir until just combined.
- Pour batter into a lightly greased 9x5 loaf pan.
- Bake until the top is golden brown and bread reaches 200F in the center.
Heather's Top Tip
Use an instant-read thermometer to test the doneness of your zucchini bread. Quick bread is done when it reaches 200 to 205F in the center. This ensures your bread is perfectly baked, not doughy or dry.
Tips and tricks
Shredding zucchini for bread - I recommend using the small side of a box grater to grate zucchini for baked goods. Finely grated zucchini melts seamlessly into the batter when baked with the only sign of zucchini being the tiny green flecks. The large side of a box grater also works but adds a noticeable texture to your baked bread. Here's the box grater I use: OXO Good Grips Box Grater
Gently mix batter - If the batter is overmixed, the gluten is overworked and your bread can turn out tough. Instead, use a gentle stirring motion with a spoon (no need for a stand mixer or hand mixer) and only stir until ingredients are just incorporated.
Pan size - This recipe makes one 9x5 loaf of zucchini bread. These are the pans I use for all my zucchini bread recipes: Farberware Loaf Pan 9x5, Set of 2
Storage
Zucchini bread can be stored at room temperature for 3 to 4 days in a tightly sealed container.
Zucchini bread can be frozen for up to 6 months in a tightly sealed, freezer-safe container. To thaw a whole loaf, place on the countertop for up to 3 hours to bring to room temperature. Single slices will thaw in about 1 hour or less.
See my full post for more information: How To Store Zucchini Bread
Frequently asked questions
No, there's no need to peel your zucchini before shredding it for zucchini bread. The skin of the zucchini contains fiber and other nutrients you'd otherwise be missing out on by peeling it off.
Once your bread is baked, the only sign of zucchini is tiny flecks of green throughout. Otherwise, the zucchini (skin included) melts right into the bread.
No, do not squeeze the liquid from your zucchini. For this particular recipe we're utilizing the liquid in the zucchini to thin the batter slightly and add moisture to the bread.
No, zucchini has a mild flavor that makes it ideal for baking. Cucumber has a fresh "melon" flavor that's much more pronounced and not ideal for hiding in baked goods. For more information: Zucchini vs Cucumber - What's the Difference?
Troubleshooting
If your baked zucchini bread turned out soggy or sinking in the center, then it was either underbaked or had too much moisture. Make sure not to add extra wet ingredients to this recipe, like extra zucchini, a dollop of sour cream, applesauce, or extra vegetable oil. This recipe includes exact measurements of wet and dry ingredients to ensure your bread turns out perfectly baked and moist, not wet or soggy.
Dry baked goods can happen for several reasons. Either your bread was overbaked, too many dry ingredients (like flour) were added to the recipe, or the moisture-adding ingredients (eggs, sugar, oil, zucchini) were reduced.
Bland baked goods can happen for a few reasons. Omitting the salt, reducing the sugar, or adding too much flour can cause your bread to turn out bland. Salt enhances the flavors of the other ingredients - it's not there to make your bread "salty". Measure flour accurately by weighing it using the gram measurements listed in the recipe card. If you don't have a scale, use the spoon and level method. Gently spoon flour into a measuring cup, then level off the top with a knife. Scooping flour with a measuring cup compacts flour into the cup, adding up to 25% extra flour to the recipe. Decreasing the listed sugar can also make your bread turn out bland (and sometimes dry).
📖 Recipe
Amish Zucchini Bread
Ingredients
- 1.5 cups (220 g) finely grated zucchini, do not drain liquid out
- 2 large eggs
- ½ cup (100 g) vegetable oil
- ¾ cup (150 g) granulated sugar
- 2 cups (240 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ cup (56 g) chopped walnuts
- ½ cup (74 g) golden raisins
Instructions
- Preheat oven to 350℉. Lightly grease one 9x5 loaf pan (or line with parchment paper) and set aside.
- In a large bowl, add finely grated zucchini (with liquid - do not squeeze out), eggs, oil, and granulated sugar. Stir until evenly combined.
- In a separate bowl, whisk together dry ingredients: flour, baking powder, baking soda, cinnamon, and salt. Add to wet ingredients and stir until just combined. Add walnuts and raisins, stirring until just incorporated.
- Pour into prepared loaf pan. Bake for about 50 to 55 minutes, OR until bread pops back when gently pressed and reaches 200 to 205 degrees Fahrenheit in the center.
- Allow bread to cool completely on the counter before removing from pan and slicing.
Recommended Equipment
Notes
- Storage: Leftover zucchini bread will keep in a tightly sealed container at room temperature for 3 to 4 days, or in the refrigerator for up to 7 days. If your bread is very moist/wet, I recommend refrigerating.
- Freezing: Zucchini bread can be frozen for up to 6 months. Tightly wrap in plastic wrap/foil and store in a freezer safe bag or container. Thaw on the counter top for 1 to 3 hours.
- Zucchini prep: There's no need to peel the skin off your zucchini, and no need to drain any liquid from your shredded zucchini. The recipe is written to include this liquid.
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