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One-Bowl Moist Zucchini Bread Recipe

One-Bowl Moist Zucchini Bread

If you're looking for a delightful and wholesome treat that brings together the best of baked goods and healthy ingredients, then this One-Bowl Moist Zucchini Bread recipe is just what you need. Ideal for breakfast, a snack, or even dessert, this zucchini bread is packed with flavors and has a texture that will keep you coming back for more.
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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
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.5 cup chopped nuts optional
  • 0.5 cup chocolate chips optional

Equipment

  • Large Mixing Bowl
  • Whisk
  • Spatula or Wooden Spoon
  • 9x5 inch loaf pan
  • Grater
  • Measuring Cups and Spoons
  • 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 the grated zucchini, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk until well combined.
  4. Step 4: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  5. Step 5: Gradually add the dry ingredients to the wet ingredients and stir gently until just combined.
  6. Step 6: If desired, fold in chopped 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 to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Store the bread in an airtight container at room temperature for up to 3 days, refrigerate for about a week, or freeze for longer storage.