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A loaf of moist Easy Zucchini Bread made in one bowl, garnished with cinnamon and sugar.

Easy Zucchini Bread

A delightful, moist zucchini bread recipe that is easy to make in just one bowl, perfect for using up excess zucchini.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
Wet Ingredients
  • 2 large eggs Large eggs work best for binding.
  • 1/2 cup oil or applesauce Use applesauce for an oil-free option.
  • 3/4 to 1 cup sugar Adjust according to your sweetness preference.
  • 1 teaspoon vanilla extract
  • 2 cups shredded zucchini No need to peel; squeeze only if overly watery.
Optional Add-Ins
  • 1/2 cup chopped nuts Walnuts or pecans recommended.
  • 1/2 to 3/4 cup chocolate chips Mini chips spread nicely.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a large bowl, whisk together the eggs, sugar, oil (or applesauce), and vanilla extract until well combined.
Mixing Ingredients
  1. Add the flour, baking soda, cinnamon, and salt to the wet ingredients, mixing until just combined.
  2. Gently fold in the shredded zucchini and any optional add-ins like nuts or chocolate chips.
Baking
  1. Pour the batter into the prepared loaf pan and bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  2. Once baked, cool the bread for at least 20 to 30 minutes before slicing.

Notes

For best results, do not overmix the batter. Allowing the bread to cool before slicing will help maintain its structure. If using really large zucchini, a gentle squeeze of the shredded zucchini may be needed to prevent excess moisture.