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Easy One Bowl Zucchini Bread Recipe

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A quick and easy one bowl zucchini bread recipe that yields a moist, flavorful loaf perfect for snacks, breakfast, or gatherings. Simple ingredients and minimal cleanup make it a go-to favorite.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour
  • 1 cup (200 g) granulated sugar
  • 1/2 cup (120 ml) vegetable oil (canola oil recommended)
  • 2 large eggs, room temperature
  • 1 1/2 cups grated zucchini (about 2 medium zucchinis), squeezed dry
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg (optional but recommended)
  • 1 teaspoon vanilla extract
  • 1/2 cup (60 g) chopped walnuts or pecans (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan lightly with butter or non-stick spray, or line it with parchment paper.
  2. Grate the zucchini finely using a box grater or food processor. Place grated zucchini in a clean kitchen towel or paper towels and squeeze out excess moisture.
  3. In a large mixing bowl, combine granulated sugar, vegetable oil, and eggs. Whisk until smooth and pale, about 1-2 minutes. Stir in vanilla extract.
  4. Add the flour, baking soda, baking powder, salt, cinnamon, and nutmeg to the wet mixture. Stir gently just until combined; some lumps are okay.
  5. Fold in the squeezed grated zucchini and chopped nuts if using, mixing until evenly distributed.
  6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  7. Bake for 55-65 minutes, starting to check at 50 minutes by inserting a toothpick in the center. It should come out clean or with a few moist crumbs.
  8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Squeeze excess moisture from zucchini to avoid soggy bread. Do not overmix batter to keep bread tender. Use room temperature eggs for better incorporation. Tent with foil if top browns too quickly. Refrigerate grated zucchini up to 24 hours before baking to save time. For gluten-free, substitute flour with a 1:1 gluten-free blend and add xanthan gum if needed. Vegan substitutions include flax eggs and coconut oil.

Nutrition

Keywords: zucchini bread, easy zucchini bread, one bowl recipe, moist zucchini bread, quick bread, simple baking, healthy snack

Find it online: https://gleefulfork.com/easy-one-bowl-zucchini-bread-recipe-5-steps-for-perfect-moist-loaf/