One Bowl Zucchini Bread
This homemade zucchini bread is everything you want in a cozy, comforting bake: moist, warmly spiced, and packed with fresh zucchini and crunchy walnuts. It’s sweet enough for a treat, but wholesome enough to enjoy with your morning coffee. Whether you’re using up garden zucchini or just craving a nostalgic bake, this one-bowl wonder never disappoints.
Before You Get Started
Use freshly grated zucchini (no need to peel it) for the best texture and moisture. If your zucchini seems overly watery, give it a light squeeze with a paper towel. You can bake this in a 9×13-inch pan or as mini loaves if you’re planning to gift or freeze them.
What You Need To Make Zucchini Bread
You’ll find the exact ingredient amounts in the recipe card, but here’s what you’ll need:
- Fresh zucchini
- Eggs
- Vegetable oil
- Sugar
- All-purpose flour
- Ground cinnamon
- Baking soda and baking powder
- Kosher salt
- Vanilla extract
- Chopped walnuts
How To Make Zucchini Bread
Preheat your oven to 350°F and prepare your baking pan by greasing and flouring it.
In a large mixing bowl, whisk together grated zucchini, eggs, oil, sugar, and vanilla extract until well combined.
Stir in the flour, cinnamon, baking soda, baking powder, and salt until just incorporated.
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Fold in the chopped walnuts.
Pour the batter into your prepared pan and smooth out the top.
Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
Let cool before slicing. Serve plain, or with a swipe of butter.
Frequently Asked Questions
Do I need to peel the zucchini?
Nope. The peel is thin and softens as it bakes, adding extra color and nutrients.
Can I make it without nuts?
Absolutely. Just leave out the walnuts or swap them with chocolate chips, raisins, or seeds.
How should I store it?
Wrap tightly and store at room temperature for up to 3 days, or freeze slices individually for up to 2 months.
Zucchini Bread
Ingredients
Equipment
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9 x 13-inch cake pan or 8 mini loaf pans.
- In a large bowl, mix the grated zucchini, eggs, oil, sugar, and vanilla extract until well combined.
- Add the flour, cinnamon, baking soda, baking powder, and salt to the wet ingredients. Stir until just combined.
- Fold in the chopped walnuts.
- Pour the batter into the prepared pan(s).
- Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool before removing from the pan.
