One-Bowl Zucchini Bread Recipe
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If you’ve never tried zucchini bread, you’re in for a treat! This quick and easy recipe for one-bowl zucchini bread will be your new favorite. I’ve made this for road trips, dance competitions, and summer camp lunches, and it’s always been one of my family’s favorite recipes. Let’s get started on the recipe!
What does zucchini bread taste like?
Zucchini bread is similar to banana bread in terms of taste and texture, minus the banana flavor! This zucchini bread recipe has flavors of cinnamon, brown sugar and vanilla, and it’s made without nuts. Even people who are skeptical of zucchini bread end up loving this recipe once they try it!
How do you make One-Bowl Zucchini Bread?
Kitchen Tools and Equipment
- Loaf pans – you’ll need two 9″ x 5″ pans for this recipe
- Baking spray
- Grater
- Large mixing bowl
- Mixing spoon
- Measuring cups and measuring spoons
- Wire cooling rack
Ingredients
- eggs
- zucchini
- white sugar
- light brown sugar
- vegetable oil
- vanilla extract
- all-purpose flour
- cinnamon
- salt
- baking soda
- baking powder
Method
Start by grating two medium zucchinis. You’ll need 2 cups of grated zucchini to make this recipe, but I find that this recipe is pretty forgiving if I have a little extra.
Next, beat 3 eggs in a large mixing bowl. Everything will be mixed in this bowl, so make sure you choose one that’s large enough. I use a 4-quart glass Pyrex bowl.
Add the grated zucchini, granulated sugar, brown sugar, vegetable oil, and vanilla and mix well. Be sure to use real vanilla extract in this recipe for the best taste. My favorite brand is Rodelle, but I also use McCormick a lot since that’s easier to find at the grocery store.
Next, add the flour, cinnamon, salt, baking soda, and baking powder. Mix this together until it’s combined, being careful not to overmix the batter at this point.
Pour the batter into two loaf pans sprayed with baking spray. Bake at 350 degrees F for about 50 minutes. I’m using pans that are 9″ x 5″, so if your pans are slightly smaller, you may need to increase the baking time just a bit.
If you’re in the market for new loaf pan, this rose gold one looks really nice. I’m thinking it’s time to upgrade mine!
Farberware Rose Gold Nonstick Baking Loaf Pan
Once the zucchini bread is done baking, let it cool for a bit before slicing. You can turn it out onto a wire rack to cool completely.
This zucchini bread freezes really well, so you can easily save a few of the slices in the freezer to have on hand. Otherwise it will stay fresh in an airtight container for a few days.
Serving suggestions
Try this zucchini bread warm from the oven with butter or cream cheese, or just enjoy it plain. It also goes really well with an iced coffee or this Chamomile Vanilla Tea Latte!
One-Bowl Zucchini Bread
Preheat the oven to 350 F. Spray two loaf pans (9" x 5") with baking spray.
In a large bowl, beat the eggs. Add the grated zucchini, sugar and brown sugar, oil, and vanilla. Stir to combine.
Add the flour, cinnamon, baking soda, baking powder, and salt. Stir until just combined, being careful not to overmix.
Divide the batter evenly between the 2 loaf pans. Bake for 45 - 50 minutes until a toothpick inserted in the center comes out clean.
Let the zucchini bread cool. Cut into slices and serve.
Ingredients
Directions
Preheat the oven to 350 F. Spray two loaf pans (9" x 5") with baking spray.
In a large bowl, beat the eggs. Add the grated zucchini, sugar and brown sugar, oil, and vanilla. Stir to combine.
Add the flour, cinnamon, baking soda, baking powder, and salt. Stir until just combined, being careful not to overmix.
Divide the batter evenly between the 2 loaf pans. Bake for 45 - 50 minutes until a toothpick inserted in the center comes out clean.
Let the zucchini bread cool. Cut into slices and serve.
Notes
If you liked this recipe, you may also like my recipe for Bread Machine Cinnamon Rolls.
Will you be making this one-bowl zucchini bread recipe one day soon? Let me know in the comments!
Chai for now!
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