Amish HOMEMADE Zucchini Bread! 😋

Ingredients

• 2 cups Zucchini (shredded, lightly squeezed to remove excess water)
• 4 Eggs (large, at room temperature)
• 2 cups Granulated Sugar (white sugar)
• 1 cup Vegetable Oil (neutral oil, such as canola or sunflower)
• 1 cup Sour Cream (full‑fat for best moisture)
• 2 teaspoons Vanilla Extract (pure vanilla extract)
• 1 teaspoon Salt
• 1 teaspoon Ground Cinnamon
• 0.5 teaspoon Ground Nutmeg
• 2 teaspoons Baking Soda
• 3 cups Organic White Flour (all‑purpose, sifted)
• 1 cup Pecans (chopped; optional for one loaf)

Instructions

1. Shred the Zucchini

   Wash the zucchini, pat dry, and shred using a box grater or food‑processor shredder until you have about 2 cups. Lightly squeeze to remove excess moisture.

   Time: PT5M

2. Combine Wet Ingredients

   In a large mixing bowl, beat 4 eggs. Add 2 cups white sugar and stir until combined. Mix in 1 cup vegetable oil, 1 cup sour cream, and 2 teaspoons vanilla extract until the batter is smooth.

   Time: PT5M

3. Add Spices and Leavening

   Stir in 1 teaspoon salt, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, and 2 teaspoons baking soda. Mix until evenly distributed.

   Time: PT2M

4. Incorporate the Flour

   Add 3 cups organic white flour to the bowl. Fold gently with a spatula or spoon until just combined; the batter will be thick.

   Time: PT3M

5. Fold in Shredded Zucchini

   Add the shredded zucchini to the batter and fold until evenly distributed.

   Time: PT2M

6. Prepare Loaf Pans

   Line the bottom of each 9×5‑inch loaf pan with a piece of wax paper and lightly spray the paper and sides with cooking spray.

   Time: PT3M

7. Add Pecans to One Loaf

   Divide the batter in half. Fold 1 cup chopped pecans into one half, then pour each batter into its prepared loaf pan.

   Time: PT2M

8. Bake the Bread

   Place the loaves in a pre‑heated oven at 350°F. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.

   Time: PT50M

   Temperature: 350°F

9. Cool and Slice

   Remove loaves from the oven, let cool in the pans for 10 minutes, then lift out using the wax paper and transfer to a cooling rack to cool completely before slicing.

   Time: PT10M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

30 g

Fat

12 g

Fiber

2 g