Amish Zucchini Bread

5 from 2 reviews

A signature in the Gilbert household, this recipe will delight even those who don’t like zucchini!  This is a great addition to brunches and parties, and is a welcome neighbor gift as well.  



1 cup oil (grape seed, vegetable, or avocado)
3 eggs
2 cups sugar
3 Tablespoons vanilla extract (this is not a typo – trust me!)
3 cups flour
3 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
2 1/2 cups shredded zucchini
1/2 cup chocolate chips (optional – I usually leave out)


Preheat the oven to 325 degrees. Grease two or three loaf pans (with cooking spray or with butter and flour).

Blend together the oil, eggs, sugar, and vanilla extract.  In a separate bowl, mix the flour, baking soda, baking powder, cinnamon, and salt until well blended.  Add to the sugar mixture a little at a time.  Do not over mix.  Add the zucchini and fold in well.  

Bake at 325 degrees for 45 min. to one hour (be checking starting at around 45 min.).  Cook until “just done.”  Do not overcook or the bread will be dry.  Let cool on a rack.  Run a knife over the edges and take out of the pan before it hardens.  


I usually double or triple this recipe so I have extra to freeze.  To freeze the loafs, cool completely then wrap in plastic, then foil.  

To thaw, unwrap from the plastic and place on a plate.  Do not thaw in the plastic or it will be “wet” on top.  

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