Amish Zucchini Bread
Amish Zucchini Bread is a moist, flavorful quick bread featuring the natural sweetness of grated zucchini, warm cinnamon, and crunchy nuts. Perfect for breakfast or teatime, it offers a hearty yet tender texture and a delightful aroma, making it a family favorite and a great way to use summer zucchini.
Ingredients
Instructions
- Mix sugar, oil, and eggs together; stir well.
- Sift together the flour, baking powder, baking soda, salt, and cinnamon.
- Stir the dry ingredients into the wet mixture.
- Add vanilla, grated zucchini, and nuts, and mix until combined.
- Pour the batter into 2 greased loaf pans.
- Bake in a 350°F (175°C) oven for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For extra moisture, consider adding a cup of unsweetened applesauce or yogurt. If you prefer a healthier twist, substitute half of the granulated sugar with honey or maple syrup. You can also use whole wheat flour instead of all-purpose for added fiber. Adding nuts is optional; feel free to use walnuts or pecans, or omit them entirely for a nut-free version.
Serving Suggestions
Enjoy Amish Zucchini Bread as a delightful breakfast treat or snack. It pairs beautifully with a spread of cream cheese or a dollop of Whip Cream Icing for a sweet touch. For a more savory option, serve alongside Herbed Biscuits. This bread also makes a lovely gift when wrapped in parchment paper and tied with a ribbon.
Storage & Reheating
Store any leftover zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, simply thaw at room temperature and warm in the oven at 350°F (175°C) for about 10 minutes for a fresh-baked taste.
Nutrition & Diet Analysis (per serving)
Each serving of Amish Zucchini Bread contains roughly 699 calories, with 2g protein, 23g carbohydrates, and 64g fat. It is an excellent source of vitamin C (36% of the Daily Value), and a good source of calcium and dietary fiber. Note that it is relatively high in sodium, at 1888mg per serving (82% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen zucchini in this recipe?
Yes, you can use frozen zucchini! Just make sure to thaw and drain it well to remove excess moisture before adding it to the batter. This will help prevent the bread from becoming too soggy.
What can I substitute for eggs in this recipe?
For an egg substitute, you can use 1/4 cup of unsweetened applesauce or mashed banana for each egg. Alternatively, a mixture of 1 tablespoon of ground flaxseed with 2.5 tablespoons of water can also work well as a vegan option.
How can I tell when the zucchini bread is done baking?
The best way to check for doneness is to insert a toothpick into the center of the bread. If it comes out clean or with a few crumbs attached, the bread is ready. If it has wet batter on it, continue baking for a few more minutes and check again.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).