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Easy amish zucchini bread
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Easy Amish Style Zucchini Bread (Sourdough Recipe)

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!
Course Bread, Breakfast, Dessert, Snack
Cuisine Amish
Keyword amish bread, zucchini bread
Prep Time 30 minutes
Cook Time 1 hour
Fermenting time 5 hours
Servings 6

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!