Amish Zucchini Bread
This Amish Zucchini Bread Recipe is a very moist and delicious quick bread. You can grab a slice for breakfast or a 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.
What to do with Monster Zucchini
If you’ve ever grown a zucchini plant, you know that 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 it for baking. Whenever I have a lot of zucchinis, I start baking zucchini everything. I make zucchini bread, muffins, and cake, using all different kinds of recipes. You may think it sounds weird to use zucchini in a cake. But trust me, it goes very well in chocolate cake, lemon cake, etc. You don’t really taste the zucchini, it just adds moisture and nutrition.
So 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.
You can also grate extra zucchinis. Put two cups in a freezer bag and freeze them to use later. Then 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 you if you cannot tolerate lactose. In our world today, it seems like more and more people are becoming lactose intolerant and gluten-free. So it’s always good to have recipes that cater to those diets.
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. And maybe you are thinking that there’s no way you can eat two whole loaves of zucchini bread before it goes bad. After all, a lot of 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 good 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 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 an hour for it 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.
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 a smaller zucchini, simply wash the zucchini and shred it with a grater. 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 created. 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 off some of it.
You can also use thawed frozen zucchini to make this bread. Enjoy!
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Amish Zucchini Bread Recipe
- 1 c. oil canola or vegetable
- 1 1/2 c. sugar
- 3 large eggs
- 2 tsp. vanilla extract
- 2 c. zucchini, unpeeled and grated
- 3 1/2 c. all-purpose flour
- 1 1/4 tsp. salt
- 1 1/2 tsp. baking soda
- 3/4 tsp. baking powder
- 1 c. crushed pineapple, drained
- 1 c. walnuts, chopped
- Preheat oven to 325°.
- Mix oil, sugar, eggs, and vanilla. Beat well until light in color.
- In a seperate bowl, mix dry ingredients.
- Add zucchini and dry ingredients alternating with pineapple. Mix only until combined. Do not overmix.
- Stir in the chopped walnuts.
- Divide the batter into two well-greased and floured 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.