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Easy One-Bowl Zucchini Bread: Best Homemade Recipe

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This easy one-bowl zucchini bread is moist, tender, and packed with cinnamon flavor. Made with simple ingredients and no mixer required, it’s the perfect way to use up garden zucchini.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg (optional)
  • 2 large eggs, at room temperature
  • ½ cup (120ml) vegetable oil (or canola, avocado, grapeseed)
  • 2 teaspoons vanilla extract
  • 1 ½ cups (about 1 medium zucchini) shredded zucchini, loosely packed, not squeezed
  • ½ cup chopped walnuts or pecans (optional)
  • ½ cup chocolate chips (optional)
  • ¼ cup raisins (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Grease a 9×5-inch loaf pan with butter or cooking spray, or line it with parchment paper, leaving some overhang on the long sides for easy removal.
  2. Shred the zucchini: Wash the zucchini and trim off the ends. Using a box grater, shred it on the medium holes. Measure out 1 ½ cups loosely packed. Do not squeeze out the liquid.
  3. Combine all dry ingredients in a large mixing bowl: all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, and nutmeg. Whisk together until evenly distributed.
  4. Make a well in the center of the dry ingredients. Pour in the vegetable oil, eggs, and vanilla extract. Add the shredded zucchini on top.
  5. Mix everything together with a spatula or wooden spoon until just combined. Do not overmix. A few small lumps are fine.
  6. Fold in any mix-ins (walnuts, chocolate chips, or raisins) gently, using about 5-6 strokes.
  7. Pour the batter into the prepared loaf pan. Spread it evenly and smooth the top. Give the pan a gentle tap on the counter to release air bubbles.
  8. Bake for 50-60 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top is browning too quickly after 40 minutes, loosely tent with aluminum foil.
  9. Cool in the pan for 10 minutes.
  10. Remove from the pan using the parchment paper overhang and transfer to a cooling rack. Cool completely before slicing.

Notes

Do not squeeze the moisture out of the shredded zucchini—it keeps the bread tender. For best results, let the bread cool completely before slicing to prevent crumbling. Day-old bread is even better toasted.

Nutrition

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

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