Print

Easy One-Bowl Zucchini Bread Recipe for Moist Homemade Treats

easy one-bowl zucchini bread - featured image
Print Recipe

A quick and simple one-bowl zucchini bread recipe that yields a moist, flavorful loaf perfect for busy mornings or casual gatherings.

Ingredients

Scale
  • 2 cups grated zucchini (about 2 medium zucchinis), gently squeezed to remove excess moisture
  • 2 cups all-purpose flour (240g) – can substitute half with whole wheat flour
  • 3/4 cup granulated sugar (150g)
  • 1/4 cup packed brown sugar (50g)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg (optional)
  • 1/2 cup vegetable oil (120ml), neutral oil like canola or sunflower preferred
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • Optional add-ins: 1/2 cup chopped walnuts or pecans, or 1/2 cup chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or line it with parchment paper.
  2. Grate the zucchini using a box grater. Place grated zucchini in a clean kitchen towel and gently squeeze out excess moisture.
  3. In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, and nutmeg (if using) until evenly blended.
  4. Add the vegetable oil, eggs, and vanilla extract to the dry ingredients. Stir gently with a wooden spoon or spatula just until combined; the batter will be slightly thick.
  5. Fold in the grated zucchini and any optional add-ins carefully, avoiding overmixing to keep the bread tender.
  6. Pour the batter into the prepared loaf pan and smooth the top evenly with a spatula.
  7. Bake for 50-60 minutes, starting to check at 50 minutes by inserting a toothpick into the center. If it comes out clean or with a few crumbs, the bread is done.
  8. Let the bread cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely before slicing.

Notes

Squeeze out excess moisture from zucchini to avoid soggy bread. Avoid overmixing the batter to keep the bread tender. Tent with foil if the top browns too quickly. For gluten-free, substitute flour with a gluten-free blend and add xanthan gum if needed. For vegan, use flax eggs and melted coconut oil.

Nutrition

Keywords: zucchini bread, one-bowl recipe, easy zucchini bread, moist zucchini bread, homemade bread, quick bread, vegetable bread

Find it online: https://elaraeats.com/easy-one-bowl-zucchini-bread-recipe-for-moist-homemade-treats/