Our Amish zucchini bread recipe has been a family favorite for 40 years. It’s wonderfully moist, easy to make, freezer-friendly, and perfect for gifting. There are some recipes you make for a year or two and then move on to something new. And then there are the recipes that become part of your family’s story.
This Amish Zucchini Bread is one of those recipes for me. I’ve been making it for at least 40 years, and after all these years, it is still the only zucchini bread recipe we make.
It is wonderfully moist, lightly sweet, and filled with warm cinnamon and pumpkin pie spice. The original version is our favorite, and I always make at least one batch of the classic cinnamon zucchini bread. After that, I like to have a little fun with the remaining batter and add different ingredients to create new flavors.
Over the years, I’ve made this bread with blueberries, chocolate chips, and one of my favorite variations, fresh dark sweet cherries with white chocolate chips. One of the things I love most about this recipe is that the basic batter is so dependable that you can easily turn it into several different loaves.
And if you have a lot of zucchini, this is a wonderful recipe for batch baking and freezing. I’ve made as many as 48 mini loaves at one time. Once they are cooled and wrapped, they can go into the freezer and be ready whenever we want a homemade treat—or when there is someone who could use a little homemade kindness.
Why We Love This Zucchini Bread
There is a reason I’ve been making this recipe for four decades.
- It stays incredibly moist. Even after freezing and thawing, the bread has that soft, tender texture we love.
- The cinnamon flavor is wonderful. Cinnamon and a little pumpkin pie spice give the original bread plenty of warm, cozy flavor without overpowering the zucchini.
- It is easy to make in large batches. This recipe works beautifully when you have more zucchini than you know what to do with.
- You can change it up. Make one batch of the original cinnamon version and then add your favorite mix-ins to the remaining batter.
- It freezes beautifully. Mini loaves are especially convenient because you can thaw just what you need.
- It makes a wonderful homemade gift. A little loaf of zucchini bread tucked into a basket or wrapped in a pretty package is always appreciated.
The Original Cinnamon Zucchini Bread
The original version is the one I always make first. We sometimes call it our Cinnamon Zucchini Loaf, and honestly, I could happily eat it just as it is.
The zucchini adds moisture without making the bread taste strongly of zucchini. The cinnamon and pumpkin pie spice give it that familiar homemade flavor that makes the kitchen smell wonderful while it bakes.
For the best texture, I grate the zucchini fresh and add it directly to the batter. There is no need to turn this into a complicated process. That’s one of the reasons this recipe has stayed in my kitchen for so many years.
Amish Zucchini Bread Recipe: A 40-Year Family Favorite
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Kitchen Essentials
Ingredients
Zucchini Bread
- 2 Cups Zucchini Grated
- 2 Large Eggs
- 2 Cups Granulated Sugar
- 1 Cup Butter softened
- 1 Teaspoon Vanilla Extract
- 3 Cups All-Purpose Flour
- 1 Teaspoon Baking Soda
- 1 Teaspoon Baking Powder
- 1 Teaspoon Salt
- 3 Teaspoons Cinnamon
- ¾ Teaspoon Pumpkin Pie Spice
Cinnamon Sugar Topping
- 1 Tablespoon Granulated Sugar
- 1 Teaspoon cinnamon
Instructions
How to Make Amish Zucchini Bread
- Start by washing and grating your zucchini.2 Cups Zucchini
- Add the grated zucchini to a large mixing bowl along with the eggs, sugar, softened butter, and vanilla extract. Stir until everything is well combined.2 Large Eggs, 2 Cups Granulated Sugar, 1 Cup Butter, 1 Teaspoon Vanilla Extract
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice.3 Cups All-Purpose Flour, 1 Teaspoon Baking Soda, 1 Teaspoon Baking Powder, 1 Teaspoon Salt, 3 Teaspoons Cinnamon, ¾ Teaspoon Pumpkin Pie Spice
- Add the dry ingredients to the zucchini mixture. Stir just until the ingredients are combined. Don’t overmix the batter.
- If you’re making a variation, gently fold your chosen add-ins into the batter at this point.
- Pour the batter into your prepared loaf pans sprayed with cooking oil or a baking pan.
- For an optional topping, combine the granulated sugar and cinnamon and sprinkle it over the batter before baking.1 Tablespoon Granulated Sugar, 1 Teaspoon cinnamon
- Bake at 350°F for approximately 55 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool before removing it from the pans.
Your Own Private Notes
Notes
Baking This Recipe in Different Pan Sizes
One thing I love about this recipe is that it gives you several options depending on what you want to make. The recipe makes:- 4 mini loaves, approximately 3 x 5.5 inches each, bake for about 45-55 minutes
- 2 standard loaves, approximately 5 x 9 inches each, bake for 55 minutes
- 1 9 x 13-inch baking pan, bake for 55 minutes
Tips for Making the Best Zucchini Bread
Use fresh zucchini. This recipe is a wonderful way to use garden zucchini. Choose your zucchini wisely. Small to medium zucchini can be washed and grated with the peel on. If you’re using a large, overgrown zucchini, peel it and remove the seeds before grating. The peel can become bitter as zucchini gets larger. Don’t overmix the batter. Stir the dry ingredients into the wet ingredients just until combined. Don’t skip the spices. The combination of cinnamon and pumpkin pie spice gives this bread its signature flavor. Let the bread cool before slicing. The texture sets as it cools, making it easier to get nice slices. Make several flavors. If you’re baking a large batch, make the original cinnamon version first, then experiment with different add-ins. Watch smaller loaves closely. Mini loaves can bake more quickly than larger loaves, so begin checking them before the full baking time is reached. If adding any berries toss the blueberries with about 1 tablespoon of the flour before adding them to the batter. This simple step helps keep the berries distributed throughout the bread.Nutrition
Easy Zucchini Bread Variations
Once you’ve made the original cinnamon version, you can use the same basic recipe to create several different flavors.
A tip for adding fruit: When adding blueberries or chopped cherries to the zucchini bread, toss the fruit with about 1 tablespoon of all-purpose flour before folding it into the batter. This helps keep the fruit from sinking to the bottom of the bread as it bakes.
Blueberry Zucchini Bread
Add 1 cup blueberries to the batter.
Fresh blueberries are wonderful, although frozen blueberries can also be used. If using frozen berries, I recommend adding them while they are still frozen and gently folding them into the batter so they don’t break apart too much.
The blueberries add little bursts of sweetness to the moist zucchini bread.
Dark Sweet Cherry and White Chocolate Zucchini Bread
This is one of my favorite variations.
- 1 Cup of Dark Sweet Cherries. I had fresh dark sweet cherries, so I pitted them and cut them into bite-sized pieces.
- 1 cup white chocolate chips.
The combination of the sweet cherries and creamy white chocolate makes this version feel extra special.
Chocolate Chip Zucchini Bread
For an easy variation that is always popular, add 1 cup chocolate chips to the batter.
Semi-sweet chocolate chips are delicious, but you could also use milk chocolate or dark chocolate depending on what your family enjoys.
More ideas to try:
- Chopped walnuts or pecans
- Raisins or golden raisins
- Dried cranberries
- White chocolate chips
- Milk chocolate chips
- Dark chocolate chips
- Butterscotch chips
- Peanut butter chips
- Cinnamon chips
- Chopped apples
- Chopped peaches
- Shredded coconut
- A combination of nuts and dried fruit
- Cranberries and white chocolate
- Apple and cinnamon
- Chocolate chips and walnuts
- Pecans and dried cranberries
You can also combine flavors to create your own favorite version. Just keep the total amount of additions to around 1 to 2 cups per full batch, depending on the ingredients and how heavily loaded you like your bread.
Making Zucchini Bread for the Freezer
This is one of the reasons I love this recipe so much.
When zucchini is plentiful, you don’t have to make just one loaf at a time. Make several batches and stock your freezer.
I’ve made 48 mini loaves using this recipe. It may sound like a lot, but those little loaves are so handy to have tucked away.
Allow the zucchini bread to cool completely before freezing. Wrap each loaf well in plastic wrap or freezer-safe wrapping, then place the wrapped loaves in a freezer bag or airtight freezer container.
When you’re ready for one, simply move it from the freezer to the refrigerator or counter and let it thaw.
The bread stays wonderfully moist after thawing.
Homemade Zucchini Bread Makes a Wonderful Gift
There is something special about giving someone food you’ve made yourself.
A few mini loaves of zucchini bread make an especially thoughtful gift during the holiday season. They are easy to wrap, easy to freeze, and easy for someone to enjoy later.
I also love the idea of keeping some in the freezer for make-ahead meals and care packages.
If someone has just had a baby, is recovering from surgery, or simply has a difficult season of life, a few homemade freezer-friendly foods can be such a thoughtful way to help.
Sometimes a little loaf of homemade bread says, I’m thinking about you, without needing many words.
Do I need to peel the zucchini?
No. I wash the zucchini well and grate it with the peel on. The peel adds color, and you won’t notice it in the finished bread.
However, if the zucchini is large and overgrown, I do peel it and remove the seeds before grating. The peel on a very large zucchini can sometimes be bitter, so removing it gives the bread a better flavor and texture.
Do I need to squeeze the liquid out of the zucchini?
I don’t squeeze the zucchini dry for this recipe. The moisture from the zucchini is part of what gives this bread its wonderfully moist texture.
Can I use frozen zucchini?
Yes. Thaw the zucchini first and drain off any excess liquid if it has released a lot of water during thawing.
Can I make this recipe into muffins?
I haven’t tested this recipe specifically as muffins, so the baking time would need to be adjusted. If you try it, keep a close eye on them and bake until the centers are set.
Can I freeze zucchini bread?
Absolutely. This is one of my favorite things about this recipe. The bread freezes very well and remains moist after thawing.
What can I add to zucchini bread?
There are so many possibilities. Some of our favorites include blueberries, chocolate chips, and dark sweet cherries with white chocolate chips. You could also experiment with nuts or other baking chips.
A 40-Year Favorite
After making this zucchini bread for more than 40 years, I suppose it’s safe to say that this recipe has earned a permanent place in our kitchen.
I’ve made it when the garden was overflowing with zucchini, when I needed something homemade for the freezer, when I wanted little loaves for Christmas gifts, and when I simply wanted something sweet to enjoy with a cup of coffee.
And although I enjoy all the different variations, I still always come back to the original cinnamon zucchini bread.
There’s just something about a recipe you’ve made for decades. You know how it tastes, you know how the batter should look, and you know that when it comes out of the oven, you’re going to have something your family loves.
That’s what this Amish Zucchini Bread is for us—a simple, dependable recipe that has been part of our kitchen for more than 40 years. And I hope it becomes a favorite in your kitchen, too.
We love this deliciously moist zucchini bread.