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Amish Zucchini Bread
This Amish Zucchini Bread Recipe is a very moist and delicious quick bread. You can grab a slice for breakfast or snack anytime. It's delicious on its own or slathered with butter.
Zucchini bread with pineapple can also be served as dessert. We used to make a cream cheese filling/frosting and sandwich it between two slices of zucchini bread, then cut the sandwich in half. It served as a great dessert.
Ingredients
- Oil (Canola or Vegetable) adds moisture to the bread, resulting in a moist and tender texture. It also helps to keep the bread from drying out too quickly.
- Sugar provides sweetness and contributes to the texture and tenderness of the bread.
- Eggs act as a binding agent, helping to hold the ingredients together. They also add richness and structure.
- Vanilla Extract enhances the flavor, adding a warm, aromatic note.
- Shredded Zucchini adds moisture and texture to the bread. It also contributes a subtle sweetness and freshness. The green flecks from the grated zucchini add visual appeal.
- All-purpose flour provides structure.
- Salt enhances the flavors of the other ingredients.
- Baking Soda is a leavening agent that helps the bread to rise. It reacts with acidic ingredients like pineapple to create carbon dioxide bubbles, which expand during baking.
- Baking Powder is another leavening agent that helps the bread to rise, contributing to it's light and airy texture.
- Crushed Pineapple adds sweetness and moisture to the bread. It also adds a subtle tropical flavor and tenderizes the crumb.
- Walnuts add texture and crunch to the bread. They also contribute a rich, nutty flavor that complements the other ingredients. (An optional ingredient.)
These ingredients come together to create a flavorful and moist zucchini bread that is perfect for enjoying as a snack or breakfast treat.
How to Prepare Zucchini to Use for Baking
Wash the zucchini well. If your zucchini is huge, cut it open and remove the seeds. But if you have smaller zucchini, simply wash the zucchini and shred them with a grater (affiliate link). Leave the peels on, they contain a lot of nutrition and also add to the beauty of the bread.
Zucchini has a high water content so it will create some liquid when grated. Some recipes require you to drain the liquid and squeeze out any excess moisture.
But for this recipe, you can add the zucchini along with any liquid it creates. Although, my Tupperware grater has an attachment and some of the juice drains out of the bottom as I'm grating. So if there's a lot of liquid you may want to pour some of it off.
You can also use thawed frozen zucchini to make this bread.
Quick Bread
What is a quick bread? Quick bread is bread that's quick to make because it doesn't need yeast or time to rise. It's like the fast food of bread – no waiting around for dough to rise. Just mix, bake, and boom, you've got bread in a hurry.
Think banana bread or muffins – they're quick and easy to make, with a moist and delicious crumb. The Amish are known for their delicious bread recipes, whether it's yeast bread or quick bread.
Quick breads, such as zucchini bread, banana bread, apple bread, pumpkin bread, or cranberry nut bread are all excellent to serve with a morning cup of coffee.
What to do With Monster Zucchini
If you've ever grown a zucchini plant, you know one plant can produce a lot of zucchini. And very quickly you are wondering what to do with all your zucchini.
They grow super fast. And if you don't get around to checking your plant for a few days, you may come back to find a giant monster zucchini. The giant zucchinis are usually full of seeds in the middle, but you can cut out the seeds and use the rest of them for baking.
One thing I love about zucchinis is that they are very versatile. There are so many delicious ways to use zucchini, whether you are sauteing them with other vegetables, frying them, making casseroles, or using them for baking. These are all great ways to use up your big supply of fresh garden zucchini.
Whenever I have a lot of zucchini, I start baking zucchini everything. I make zucchini bars with cream cheese frosting, bread, cake, and muffins, using all different kinds of recipes.
You may think it sounds weird to use zucchini in a cake. But trust me, it makes a great chocolate cake, lemon cake, etc. You don't really taste the zucchini, it just adds moisture and nutrition.
You can also grate extra zucchini. Put the amount you need for a recipe in a freezer bag and freeze it to use later. This way you can still make zucchini bread in the wintertime when you don't have fresh zucchini.
Dairy-Free Zucchini Bread
There is no dairy in this Amish zucchini bread, making it a perfect choice for those who cannot tolerate lactose.
Mom's Zucchini Bread Recipe
This is my mom's Amish zucchini bread recipe. It's the one we always made at home, and I have stuck with it because it's a great recipe.
Adding the pineapple makes it a moist zucchini bread recipe. And I don't know about you, but I do not enjoy dry baked goods. It's just not worth eating and consuming the extra calories if it's not moist and delicious.
Freezing Zucchini Bread
This zucchini bread recipe makes two loaves. Maybe you are thinking that there's no way you can eat two whole loaves of zucchini bread before it goes bad.
After all, many moist baked goods containing fruit or vegetables don't have a long shelf life. You can store them in the refrigerator, which extends the goodness of your baked goods by a couple of days.
But I enjoy a soft room-temperature piece of zucchini bread better than a cold refrigerated one. So I store mine at room temperature, therefore it may go bad within three or four days.
So what do I do if I can't eat all my Amish zucchini bread within four days? The answer to keeping a baked good fresh till you are ready to eat it is to freeze it.
As soon as my loaves are partially cooled I bag them and put one loaf in the freezer. If you only have one or two people to eat your zucchini bread, you could cut your loaves in half, keep only one half out, and freeze the rest.
Remove your frozen loaf from the freezer and allow it an hour to thaw before slicing it. You could even slice the bread before freezing it. But I have found that bread keeps fresh longer in the freezer if it's not sliced.
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Visit my shop to purchase my Amish cookbook
If you get to try this Amish recipe for Zucchini Quick Bread, I'd love it if you left a comment and star rating below. Thank you!
Amish Zucchini Bread Recipe
Amish Zucchini Bread is a delicious, nutritious, and moist quick bread. And it's a great way to use up your abundance of fresh garden zucchini.
4.75 from 4 votes
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Prep Time 20 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 20 minutes mins
Course Bread, Breakfast, Dessert
Cuisine Amish
Servings 16 servings
Calories 529 kcal
Ingredients
- 1 c. oil canola or vegetable
- 1 ½ c. sugar
- 3 large eggs
- 2 tsp. vanilla extract
- 2 c. zucchini, unpeeled and grated
- 3 ½ c. all-purpose flour
- 1 ¼ tsp. salt
- 1 ½ tsp. baking soda
- ¾ tsp. baking powder
- 1 c. crushed pineapple, drained
- 1 c. walnuts, chopped
Instructions
Preheat oven to 325°.
Mix oil, sugar, eggs, and vanilla. Beat well until light in color.
1 c. oil, 1 ½ c. sugar, 3 large eggs, 2 tsp. vanilla extract
In a seperate bowl, mix dry ingredients.
3 ½ c. all-purpose flour, 1 ¼ tsp. salt, 1 ½ tsp. baking soda, ¾ tsp. baking powder
Add zucchini and dry ingredients alternating with pineapple. Mix only until combined. Do not overmix.
2 c. zucchini, unpeeled and grated, 1 c. crushed pineapple, drained
Stir in the chopped walnuts.
1 c. walnuts, chopped
Divide the batter into two well-greased and floured standard-size bread pans, and bake for one hour or until a toothpick comes out with just a few crumbs.
Let the bread rest in the pans for about 10 minutes before carefully removing the loaves. If the loaves don't want to slide out, run a knife around the edges to release.
Cool. Store in an airtight bag or container.
Notes
I like to bag my bread before it's completely cool as it helps to keep more moisture in. And if you won't eat two loaves within a couple of days, freeze one for later.
Serve zucchini bread for breakfast or a snack anytime. Eat it plain or slathered with butter. Or turn it into a yummy dessert by putting on a layer of cream cheese frosting. We used to sandwich two pieces of bread together with cream cheese frosting in the middle. Cut the sandwich in half and serve a platter full of zucchini bread dessert sandwiches.
And don't forget, overbaking will always give you a dry baked good.
Nutrition
Serving: 1sliceCalories: 529kcalCarbohydrates: 67gProtein: 9gFat: 26gSaturated Fat: 2gPolyunsaturated Fat: 12gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 31mgSodium: 316mgPotassium: 229mgFiber: 3gSugar: 26gVitamin A: 114IUVitamin C: 7mgCalcium: 48mgIron: 3mg
Keyword Amish Zucchini Bread Recipe, Zucchini Bread with Pineapple
Tried this recipe?Let us know how it was!
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Reader Interactions
Comments
Laurie
Absolutely the best zucchini bread I’ve ever made! The pineapple tastes amazing in it! I couldn’t even wait for it to cool off before I cut an end piece off and slathered it in butter. Thank you for sharing this recipe, it’s definitely a keeper!
(My oven needs to be recalibrated, it’s either too hot or too low, so I had to bake it for 12 more minutes than recommended and it came out perfect.)Reply
Anna
So glad you enjoyed it! Thanks for taking the time to leave a comment.
Reply
Catherine
I would have given it 5 stars, except I do not taste the pineapple. I love pineapple flavor, so I will use a fresh pineapple next time and crush it myself. Overall, delicious.Reply
Susan Hall
This was wonderful!!!Reply
Anna
Yay! Thanks for taking the time to leave a comment.
Reply
sharon
Can you make this without the pineapple ??
Reply
Anna
I suppose you could but you will need to add something in its place to keep the moisture level. You could try to replace it with more zucchini or applesauce.
Reply
Rose
How do I make this with a friendship starter?
Reply
Anna
I'm sorry, but I have honestly never used friendship starter. I remember my mom using it many years ago. But I'm not sure how you would use it in this??
Reply
Carolyn Hakes
Hi Anna - I so enjoy your recipes. But Zucchini Bread with PINEAPPLE? Genius! 😊
Reply
Tiffany
Made this tonight and it turned out AMAZING! Thanks for sharing this recipe and tips.Reply
Anna
I am glad that it turned out great for you!
Reply
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