The Amish are known for wholesome, homemade baking that makes use of seasonal ingredients—like garden-fresh zucchini. This bread shines with its moist texture, subtle sweetness, and versatility. It’s a great way to use up an abundance of summer zucchini from the garden, and makes a perfect breakfast, dessert, or snack!
Why You Will Love This Recipe
Easy
As a delicious quick bread recipe, this loaf is so simple to make. Combine all of the ingredients but the zucchini and let the batter rest to ferment for a while. After processing the shredded zucchini, fold it into the batter and transfer the batter to a prepared bread pan. Bake the loaf for about an hour, let it rest for a few, then it’s ready to enjoy!
Healthy
Sourdough: this recipe is easier to digest and lower in antinutrients because it is sourdough! You can even make it with whole grain ancient grains (like einkorn or spelt).
No white sugar: most Amish zucchini bread recipes include loads of processed sugar, but this recipe is made with natural maple syrup instead!
No processed oils: instead of vegetable oil, this recipe uses old fashioned butter.
Rich in fiber: this dessert bread is made with grated zucchini, and zucchini is a great source of fiber!
Delicious
The grated zucchini in this recipe adds incredible moisture without making the bread heavy, giving it a soft, tender texture. Maple syrup adds a subtle natural sweetness that pairs wonderfully with the earthy, fresh zucchini taste. It’s such a versatile bread that can be enjoyed as a dessert, snack, or even alongside a hearty meal!
Use up Extra Zucchini
This is a great recipe to use up extra zucchini from the garden. Summer squash varieties like zucchini can grow so fast summer, it can be a challenge to find ways to use it! This recipe is a great solution, and can even be made with pre-shred zucchini that has been stored in the freezer.
Ingredients That Makes This Recipe Amazing
Shredded zucchini: zucchini is the star of this moist quick bread recipe, giving a unique flavor and delicious, rich texture.
Yogurt: yogurt adds more moisture and depth of flavor to this dessert bread recipe.
Eggs: eggs act as a leavening agent and adds structure to this zucchini bread.
Maple Syrup: maple syrup adds a natural sweetness that pairs wonderfully with the fresh flavor of zucchini.
Butter: butter adds a rich depth of flavor and adds texture to this recipe, without the need to use unhealthy processed oils!
Vanilla extract: vanilla adds a natural sweetness and lovely essence to this delicious recipe.
How to Serve Amish Zucchini Bread
Here are some of my favorite ways to enjoy this zucchini bread!
- Serve it warm with butter.
- Top it with some honey-butter, maple syrup butter, or cinnamon and brown sugar for a sweeter variation.
- Spread some cream cheese on top for a rich snack.
- Drizzle some glaze or spread cream cheese frosting over the top of the loaf for a cake-like dessert!
- Serve it alongside a main course as an alternative to corn bread (it makes a delicious to companion to Amish Chili!)
- Add chocolate chips to the batter: for a chocolatey dessert variation, add 3/4 cup of chocolate chips to the batter at the same time as the grated zucchini!
How to Store Amish Zucchini Bread
Once fully cooled, store in a zip-lock bag or other airtight container at room temperature for up to 3 days, the refrigerator for up to 1 week, or the freezer for up to 4 months.
How to Make Amish Zucchini Bread
Add eggs, sourdough starter, yogurt, maple syrup, vanilla, and butter to a large mixing bowl and combine well with a hand mixer.
In a separate bowl, add flour, baking powder, baking soda, and 1/2 teaspoon of salt and combine well.
Add dry ingredients to bowl of wet ingredients and combine well, until a thick batter is formed.
Cover bowl with a damp cloth or plastic wrap and let ferment at room temperature for about 5 hours.
While the batter is fermenting, prepare the zucchini:
Grate zucchini (using the largest holes of a box grater) into a large bowl.
Sprinkle grated zucchini with 1/2 teaspoon of salt and combine, then transfer grated zucchini to a colander set over a large bowl let rest for about 30 minutes.
Squeeze out the excess liquid from the grated zucchini.
After the batter has fermented, preheat oven to 350 degrees Fahrenheit.
Fold prepared zucchini into the batter.
Line a loaf pan with parchment paper, then transfer batter to the prepared loaf pan.
Bake in the center of the preheated oven for about one hour, or until the top is slightly golden brown and a knife comes out clean when inserted into the center of the bread.
Remove from the oven and transfer to a wire rack to cool.
Let cool for at least 30 minutes before slicing into (it’s still cooking!)
Enjoy!
Easy Amish Style Zucchini Bread (Sourdough Recipe)
Equipment
- 2 large bowls
- 1 medium bowl
- 1 colander
- 1 rubber spatula
- 1 hand mixer
- 1 damp cloth or plastic wrap
- 1 standard size loaf pan
- 1 Grater
- Parchment Paper
Ingredients
- 2 1/4 to 2 3/4 cups flour (2 1/4 cups all purpose or 2 3/4 cups whole wheat)
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt (separated)
- 1/2 cup unsalted butter (melted and slightly cooled)
- 3/4 cup pure maple syrup
- 1/2 cup sourdough starter
- 2 eggs
- 1 teaspoon vanilla
- 1/2 cup yogurt
- 1 lb zucchini
Instructions
- Add eggs, sourdough starter, yogurt, maple syrup, vanilla, and butter to a large mixing bowl and combine well with a hand mixer.
- In a separate bowl, add flour, baking powder, baking soda, and 1/2 teaspoon of salt and combine well.
- Add dry ingredients to bowl of wet ingredients and combine well, until a thick batter is formed.
- Cover bowl with a damp cloth or plastic wrap and let ferment at room temperature for about 5 hours.
- While the batter is fermenting, prepare the zucchini:
- Grate zucchini (using the largest holes of a box grater) into a large bowl.
- Sprinkle grated zucchini with 1/2 teaspoon of salt and combine, then transfer grated zucchini to a colander set over a large bowl let rest for about 30 minutes.
- Squeeze out the excess liquid from the grated zucchini.
- After the batter has fermented, preheat oven to 350 degrees Fahrenheit.
- Fold prepared zucchini into the batter.
- Line a loaf pan with parchment paper, then transfer batter to the prepared loaf pan.
- Bake in the center of the preheated oven for about one hour, or until the top is slightly golden brown and a knife comes out clean when inserted into the center of the bread.
- Remove from the oven and transfer to a wire rack to cool.
- Let cool for at least 30 minutes before slicing into (it’s still cooking!)
- Enjoy!
