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One-Bowl Moist Zucchini Bread Recipe

One-Bowl Moist Zucchini Bread

If you’re looking for a delightful and simple baking project, you’ve landed in the right place! This One-Bowl Moist Zucchini Bread combines the wholesome goodness of zucchini with a warm, comforting sweetness that will make your kitchen feel like home. Not only is it incredibly moist, but it also has a tender crumb that makes it hard to resist. Perfect for breakfast, a snack, or even dessert, this recipe is versatile and easy to make, requiring just one bowl and minimal cleanup.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • Large Mixing Bowl
  • Grater
  • Measuring Cups and Spoons
  • Rubber Spatula
  • Loaf Pan (9x5 inches)
  • Toothpick
  • Wire Rack

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C).
  2. Step 2: Grease and flour a 9x5-inch loaf pan.
  3. Step 3: In a large mixing bowl, combine grated zucchini, granulated sugar, vegetable oil, eggs, and vanilla extract. Mix well until all ingredients are fully incorporated.
  4. Step 4: In a separate bowl, whisk together all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  5. Step 5: Gradually add the dry ingredients to the zucchini mixture, stirring gently until just combined.
  6. Step 6: If desired, fold in the chopped nuts or chocolate chips.
  7. Step 7: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  8. Step 8: Place the loaf pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  9. Step 9: Once baked, remove the loaf from the oven and allow it to cool in the pan for about 10 minutes before transferring to a wire rack.

Notes

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