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!
Prep Time15 minutesmins
Cook Time50 minutesmins
Total Time1 hourhr5 minutesmins
Servings: 10slices
Calories: 321kcal
Ingredients
1.5cups(220g)finely grated zucchini, do not drain liquid out
2large eggs
½cup(100g)vegetable oil
¾cup(150g)granulated sugar
2cups(240g)all-purpose flour
1teaspoonbaking powder
½teaspoonbaking soda
1teaspooncinnamon
½teaspoonsalt
½cup(56g)chopped walnuts
½cup(74g)golden raisins
Instructions
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.