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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.

A golden-brown loaf of zucchini bread with a cracked top sits on parchment paper atop a wooden cutting board.

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

Bowls containing grated zucchini, chopped nuts, flour, sugar, oil, eggs, vanilla extract, baking powder, baking soda, salt, and cinnamon are arranged on a white surface, ready for baking delicious 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.

A white bowl with shredded zucchini and three cracked eggs, surrounded by flour, empty eggshells, vanilla, salt, and spices on a kitchen counter—everything you need to start making delicious Zucchini Bread.
A mixing bowl with eggs, shredded zucchini, sugar, vanilla, and other baking ingredients—the perfect start for delicious Zucchini Bread—surrounded by a bowl of flour, empty eggshells, and small bowls of spices on a kitchen counter.

In a large mixing bowl, whisk together grated zucchini, eggs, oil, sugar, and vanilla extract until well combined.

A white bowl contains flour, cinnamon, and a wet batter being mixed with a spoon—the beginnings of delicious Zucchini Bread. Beside it are cracked eggshells, a small container of salt, and a piece of fabric on a tiled surface.
A mixing bowl with flour, wet ingredients, and a spoon—perfect for making Zucchini Bread—sits next to eggshells and a small container of salt on a tiled surface.

Stir in the flour, cinnamon, baking soda, baking powder, and salt until just incorporated.

A mixing bowl filled with zucchini bread batter, topped with chopped nuts, sits with a spoon inside next to a small bowl of eggshells, a container of salt, and a beige cloth—a perfect scene for preparing homemade zucchini bread.

Fold in the chopped walnuts.

A loaf pan lined with parchment paper is filled with raw zucchini bread batter, ready to be baked. Eggshells and a piece of cloth are visible nearby on the countertop, setting the perfect scene for homemade zucchini bread in the making.

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.

A loaf of sliced Zucchini Bread rests on parchment paper over a wooden cutting board, with a wooden spoon filled with cinnamon beside it.

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.

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Slices of zucchini bread with visible bits of zucchini and nuts are arranged on parchment paper over a wooden board, highlighting the moist texture and wholesome appeal of homemade Zucchini Bread.

Zucchini Bread

Zucchini Bread is a moist, spiced quick bread made with fresh zucchini, cinnamon, and chopped walnuts. Perfect for breakfast, snack time, or a cozy dessert, this easy recipe comes together in one bowl and bakes into golden perfection every time.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients
  

Let’s gather the ingredients!
  • 2 cups zucchini grated
  • 3 eggs
  • 1 cup vegetable oil or avocado oil
  • 1 cup granulated sugar
  • 2 cups all-purpose flour
  • ½ tbsp cinnamon ground
  • ½ tsp baking soda
  • ½ tbsp baking powder
  • 1 tsp kosher salt
  • 1 tbsp vanilla extract
  • ½ cup walnuts chopped

Equipment

Instructions
 

Let’s Begin!
  1. Preheat your oven to 350°F (175°C).
  2. Grease and flour a 9 x 13-inch cake pan or 8 mini loaf pans.
  3. In a large bowl, mix the grated zucchini, eggs, oil, sugar, and vanilla extract until well combined.
  4. Add the flour, cinnamon, baking soda, baking powder, and salt to the wet ingredients. Stir until just combined.
  5. Fold in the chopped walnuts.
  6. Pour the batter into the prepared pan(s).
  7. Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow to cool before removing from the pan.

Nutrition

Calories: 714kcalCarbohydrates: 69gProtein: 9gFat: 45gSaturated Fat: 7gPolyunsaturated Fat: 26gMonounsaturated Fat: 10gTrans Fat: 0.3gCholesterol: 82mgSodium: 712mgPotassium: 236mgFiber: 3gSugar: 35gVitamin A: 207IUVitamin C: 8mgCalcium: 108mgIron: 3mg

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