Freshly baked one-bowl zucchini bread cooling on a wire rack

Making zucchini bread is a delightful and straightforward process. This Easy One-Bowl Zucchini Bread Recipe is perfect for beginner bakers who want to create a tasty treat without much fuss. The best part? It uses one bowl, which makes for easy cleanup. If you’re also interested in making sourdough bread, check out this easy sourdough bread recipe to expand your baking skills.

Easy One-Bowl Zucchini Bread Recipe for Beginner Bakers

Why Make This Recipe

Zucchini bread is moist, delicious, and packed with nutrients. It’s a great way to use up extra zucchini from your garden or local farmer’s market. Plus, it can be enjoyed for breakfast, as a snack, or even as a dessert. The combination of spices adds warmth and flavor, making it a comforting choice for any time of year.

How to Make Easy One-Bowl Zucchini Bread

Ingredients

1 ½ cups all-purpose flour (190g)
¾ cup granulated sugar (150g)
⅓ cup vegetable oil (80ml)
2 large eggs, room temperature
1 teaspoon vanilla extract
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon cinnamon
¼ teaspoon nutmeg (optional)
1 ½ cups grated zucchini (about 2 medium zucchinis, squeezed dry)
½ cup chopped walnuts or pecans (optional)

Directions

Preheat your oven to 350°F (175°C) and grease your loaf pan lightly with oil or line it with parchment paper.
Grate the zucchini using a box grater and squeeze out excess moisture with a clean kitchen towel or paper towels.
In a large mixing bowl, whisk together vegetable oil, granulated sugar, eggs, and vanilla extract until smooth and slightly pale.
Sprinkle in the all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg (if using).
Gently fold the dry ingredients into the wet until just combined, being careful not to overmix.
Fold in the squeezed zucchini and optional chopped nuts until evenly distributed.
Pour the batter into the prepared loaf pan and level the top with a spatula. Optionally, sprinkle extra nuts or cinnamon on top.
Bake for 50–60 minutes, starting to check at 50 minutes by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
Remove the bread from the oven and let it cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely before slicing.

How to Serve Easy One-Bowl Zucchini Bread

Zucchini bread can be sliced and served as is, or you may enjoy it with a spread of butter or cream cheese. It pairs wonderfully with coffee or tea, making it a fantastic addition to breakfast or an afternoon snack.

How to Store Easy One-Bowl Zucchini Bread

To store your zucchini bread, let it cool completely, then wrap it tightly in plastic wrap or foil. It can be kept at room temperature for up to 3 days. For longer storage, consider placing it in the fridge for up to a week or freezing it for up to 3 months.

Tips to Make Easy One-Bowl Zucchini Bread

Make sure to squeeze out as much moisture from the zucchini as possible to prevent the bread from becoming too soggy.
Feel free to adjust the spices according to your preference. You can add more cinnamon or include other spices like ginger for a different flavor.
Experiment with adding chocolate chips or dried fruits for a sweet twist.

Variation

For a healthier version, you can substitute half of the all-purpose flour with whole wheat flour. This gives the bread a nice nutty taste while adding more fiber.

FAQs

Can I use frozen zucchini for this recipe?
Yes, you can use frozen zucchini. Just make sure to thaw and drain excess moisture before using.
Can I make this recipe without eggs?
Yes, feel free to substitute eggs with applesauce or a flaxseed mixture (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water for each egg).
How can I make gluten-free zucchini bread?
You can use a 1:1 gluten-free flour blend in place of the all-purpose flour for a gluten-free version of this delicious bread.