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One-Bowl Moist Zucchini Bread Recipe (Easy and Delicious!)

One-Bowl Moist Zucchini Bread

Welcome to the world of baking where simplicity meets deliciousness! This delightful bread is not just easy to make; it’s also incredibly moist, fragrant, and satisfying. Whether you're looking for a quick breakfast option, a midday snack, or a sweet treat for your afternoon tea, this zucchini bread fits the bill perfectly.
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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
  

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

Equipment

  • Large Mixing Bowl
  • Grater
  • Measuring cups and spoons
  • Spatula
  • Loaf Pan
  • Toothpick
  • Wire Rack

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C) and grease and flour a 9x5-inch loaf pan.
  2. Step 2: Grate your zucchini and place it in a clean kitchen towel. Squeeze out any excess moisture. Transfer the zucchini to your large mixing bowl.
  3. Step 3: In the same bowl with the zucchini, add the granulated sugar, brown 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, cinnamon, and nutmeg.
  5. Step 5: Gradually add the dry mixture to the wet ingredients and gently fold everything together. If you’re adding nuts or chocolate chips, fold them in at this stage.
  6. Step 6: Pour the batter into the prepared loaf pan and smooth the top for an even bake.
  7. Step 7: Place the loaf pan in the preheated oven and bake for 50-60 minutes. Test for doneness with a toothpick.
  8. Step 8: Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Notes

Store leftover zucchini 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.