One-Bowl Zucchini Bread
A simple and delicious zucchini bread recipe that's easy to make in one bowl, perfect for beginner bakers.
Ingredients
For the Bread
- 1.5 cups all-purpose flour
- 0.75 cups granulated sugar
- 0.33 cups vegetable oil
- 2 large eggs, room temperature Ensure eggs are at room temperature for optimal mixing.
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.5 teaspoon salt
- 1 teaspoon cinnamon
- 0.25 teaspoon nutmeg (optional) Optional for added flavor.
- 1.5 cups grated zucchini Approximately 2 medium zucchinis, squeezed dry.
- 0.5 cups chopped walnuts or pecans (optional) Optional for added texture.
Instructions
Preparation
- 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 the 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.
Baking
- 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.
Notes
For best results, ensure eggs are at room temperature before mixing. Consider adding chocolate chips for an indulgent version or use half whole wheat flour for a healthier option. Store in an airtight container for up to 3 days, or freeze for up to 3 months.