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.
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.
Amish Zucchini Bread
- 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
- Preheat oven to 350 degrees Fahrenheit. 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 a toothpick inserted into the center comes out clean/with dry crumbs, or bread reaches 200 to 205 degrees Fahrenheit in the center (baking times will vary based on your oven and type of pan used).
- Allow bread to cool completely on the counter before removing from pan and slicing.
- 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.
- 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.
- 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.