Love it? Share it!

Mom’s special Amish zucchini bread recipe is whipped up in 5 minutes. This moist zucchini bread is full of flavor and makes 2 loaves at once. Which, is pretty much a necessity since our family of 4 can demolish a loaf as a snack.

If you have a smaller, less veracious household, put the second loaf in the freezer to easily pull out and enjoy down the road.

This post may contain affiliate links for your convenience.

How do you shred zucchini for zucchini bread?

Let’s talk zucchini for a moment. After all, the zucchini ratio will make or break how moist this Amish zucchini bread turns out!

Shredded zucchini is the main ingredient for this bread. Thankfully, it is so simple to do!

The easiest way to shred zucchini is with a simple handheld cheese grater.

Of course, you can always get fancier with a crank grater or food processor. But my super affordable grater does the trick just fine.

Simply wash and dry your zucchini first. Then, cut just the very tip off one side. Place the cut side on the grater at a slight angle and move the zucchini up and down. Place pressure against the grates and it will shred easily until the entire zucchini has been shredded.

Do you peel zucchini before you shred it for zucchini bread?

There is no need to peel your zucchini prior to shredding.

While you might think the peel would be noticeable in the bread, it actually bakes down completely. Keeping the peel on also keeps all the nutrients of the zucchini for you to benefit from in this Amish zucchini bread.

Do you take the seeds out of zucchini before making bread?

Just like you leave the peel on, you also keep the seeds in!

No preparation is needed before shredding the zucchini except cutting one tip off to remove the stem.

The peel and seeds blend into the bread and help give it the texture and moisture you know and love.

How many zucchini do you need for 2 cups shredded?

This is a fabulous question. I always hate it when someone says to dice a “large” potato. A large potato to you may look like a bite to me! So let’s make this simple.

One medium zucchini, about 7-8 inches long, will produce 1 cup of shredded zucchini.

So for 2 cups of shredded zucchini, I always buy 2 medium to large zucchinis.

Some zucchini bread recipes recommend pressing your shredded zucchini to remove liquid.

However, my recipe actually treasures that moistness! So you can leave your shredded zucchini light, fluffy and heaping in your measuring cup to get the full 2 cups (plus a dab more for good measure.)

Why is my zucchini bread tough?

If you’ve ever made zucchini bread and it turned out tough or gummy, it’s likely because of a certain ingredient or the way it was mixed.

Tough or gummy zucchini bread can be caused by over-mixing. This causes air bubbles in the dough and can result in a less than enjoyable texture. I’ll share more about proper mixing methods in the recipe.

Why does my zucchini bread always sink in the middle?

Similar to tough zucchini bread, loaves that sink in the middle were likely over mixed. Keep a light hand when mixing to avoid those air bubbles.

Can I use brown sugar instead of white in zucchini bread?

Sometimes we are just simply out of sugar, with no neighbors around. However, brown sugar doesn’t run out quite as quickly! You can substitute brown sugar for white sugar in zucchini bread recipes.

However, brown sugar can make bread slightly more gummy, so I prefer white sugar to avoid this mishap.

How to Make Amish Zucchini Bread

While there are hundreds of zucchini bread recipes out there, Mom’s special recipe will always be my favorite.

It is light, moist, sweet, and has amazing texture. This recipe is my kids’ favorite and Mom always makes a loaf for them when they come over.

Recently, I asked her to send me her recipe to make it for them and I was shocked at how easy it was!

This quick bread recipe is without nuts or raisins, however, you can add these embellishments if desired. Walnuts are a great addition.

Baking Tools Needed

Pull out these simple baking tools to make this Amish Zucchini Bread.

1. Large Mixing Bowl
2. Baking/Cooling Rack
3. Electric Hand Mixer
4. 2 Loaf Pans
5. Spatula

Ingredients

• 3 eggs, beaten until foamy (This is important! See note below.)
• 1 C. Vegetable oil
• 2 Tsp. Vanilla
• 2 C. White sugar
• 2 C. Grated zucchini
• 3 C. Flour
• 1 Tsp. Baking soda
• 1/4 Tsp. Baking powder

Amish Zucchini Bread Baking Steps

Preheat oven to 325 degrees Fahrenheit.

First, gather all your ingredients.

Then, grate 2 cups worth of zucchini. Do not press the shredded zucchini to drain the liquid. You can mound your zucchini up light and fluffy in the measuring cup until it’s slightly overflowing.

In a large mixing bowl, beat 3 eggs with an electric beater on high until foamy. This step will give your bread a light and fluffy texture.

Next, add the zucchini and all remaining ingredients to the mixing bowl. Using your electric mixer, beat all ingredients just until combined on medium. This will be super quick! Do not over beat your dough or it will be gummy.

Alternatively, you can simply hand mix all ingredients with a spatula until all dry ingredients are incorporated with the wet ingredients.

Lightly grease and flour two loaf pans. Then, divide your mixed dough evenly into each pan.

Bake for 1 hour at 325 on the center rack. Check halfway through to ensure the top isn’t over browning. If you notice that it is, you can place tin foil on top. However, I like to avoid that so the middle bakes through.

Once a toothpick inserted in the middle comes out clean, remove your loaves and place on a cooling rack for 10 minutes. Then, remove the bread from the pan and continue to cool it on the baking rack until it’s barely warm to the touch.

This is the best time to serve it, slathered in real butter, when it’s slightly warm. But don’t worry, it’s just as amazing the next day. That is, if any is left.

You’ll Also Enjoy…

Thanks so much for stopping by the blog today! I hope this Amish zucchini bread recipe is a new favorite. Make sure to Pin it for later.

If you’re a fellow bread lover, make sure to also enjoy my fan fave moist Banana Bread!

And, make sure to check out some dinner ideas!

• Cinnamon Apple Pork Chops with Bourbon Glaze
• Pulled Pork Soup | A Pozole Pork Hominy Stew
• Classic Chili Recipe for Slow Cooker or Stove Top

You can also visit my recipe archives here.

Thanks for stopping by the blog today! Make sure to subscribe to get my Grace Notes directly to your inbox and to access all my insider perks. You can also follow along daily on Instagram and weekly on YouTube!

~Sarah