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Amish zucchini bread slices

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.
5 from 1 vote
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Bread, Breakfast, Dessert
Cuisine Amish
Servings 16 servings
Calories 529 kcal

Ingredients
  

  • 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

Instructions
 

  • Preheat oven to 325°.
  • Mix oil, sugar, eggs, and vanilla. Beat well until light in color.
    1 c. oil, 1 1/2 c. sugar, 3 large eggs, 2 tsp. vanilla extract
  • In a seperate bowl, mix dry ingredients.
    3 1/2 c. all-purpose flour, 1 1/4 tsp. salt, 1 1/2 tsp. baking soda, 3/4 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: 1sliceSodium: 316mgCalcium: 48mgVitamin C: 7mgVitamin A: 114IUSugar: 26gFiber: 3gPotassium: 229mgCholesterol: 31mgCalories: 529kcalTrans Fat: 1gMonounsaturated Fat: 11gPolyunsaturated Fat: 12gSaturated Fat: 2gFat: 26gProtein: 9gCarbohydrates: 67gIron: 3mg
Keyword Amish Zucchini Bread Recipe, Zucchini Bread with Pineapple
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