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One-Bowl Moist Zucchini Bread Recipe

One-Bowl Moist Zucchini Bread

This One-Bowl Moist Zucchini Bread is a delightful way to use up your fresh zucchini, resulting in a moist, flavorful loaf that’s perfect for breakfast, an afternoon snack, or even dessert.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

For the Zucchini Bread
  • 1.5 cups grated zucchini about 1 medium zucchini
  • 1 cup granulated sugar
  • 0.5 cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1.5 cups all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 1 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.5 cup chopped nuts or chocolate chips optional

Equipment

  • Large Mixing Bowl
  • Grater
  • Measuring cups and spoons
  • Whisk
  • Rubber spatula
  • Loaf pan
  • Toothpick or cake tester

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C).
  2. Step 2: Grease a 9x5-inch loaf pan with cooking spray or butter.
  3. Step 3: In a large mixing bowl, combine the grated zucchini, granulated sugar, vegetable oil, eggs, and vanilla extract. Mix until well combined.
  4. Step 4: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg.
  5. Step 5: Gradually add the dry ingredients to the wet ingredients. Stir gently until just combined.
  6. Step 6: If desired, fold in nuts or chocolate chips.
  7. Step 7: Pour the batter into the prepared loaf pan and smooth the top.
  8. Step 8: Bake for 50-60 minutes, checking for doneness with a toothpick.
  9. Step 9: Allow the bread to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

Notes

Store the zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze for up to 3 months.