This simple one-bowl zucchini bread is tender, super moist, and easy to make. It’s a perfect quick bread for using summer zucchini—serve a warm slice with butter for breakfast or a snack.
I adore a slice of cinnamon-spiced, moist zucchini bread. It’s delicate and tender without being dense or stodgy.
Even the kids love this loaf, and since it includes a green vegetable, it’s a win for busy families.
This recipe works as a loaf or can be adapted into muffins. It uses pantry staples and comes together in one bowl—shredding the zucchini is the only prep that takes a little time.
Key Ingredients:
- White & dark brown sugar – Brown sugar adds a subtle toffee note from the molasses. Regular brown sugar works fine if you don’t have dark brown.
- Vegetable oil – Keeps quick breads moist and tender.
- Eggs – Provide structure. Use large eggs unless directed otherwise.
- Mashed banana – Adds natural sweetness and extra moisture. It’s an optional but tasty addition.
- Cinnamon – Gives warm, cozy flavor.
- Zucchini – Finely shredded zucchini distributes moisture and texture throughout the loaf. No need to squeeze out excess liquid.
Instructions:
This one-bowl zucchini bread is straightforward. Preheat the oven and prepare a loaf pan, then follow the simple mixing steps.
Before you begin, preheat the oven to 350°F (175°C) and grease a loaf pan.
- Mix the wet ingredients. In a large bowl whisk together the white sugar, brown sugar, vegetable oil, mashed banana, and eggs until combined. Hold the zucchini until later.
- Add the dry ingredients. Stir in the flour, baking powder, baking soda, cinnamon, and salt until you have a uniform batter.
- Stir in the shredded zucchini. Fold the zucchini into the batter until evenly distributed.
- Pour and bake. Pour the batter into the prepared loaf pan and bake about 55–65 minutes. Start checking around 55 minutes; insert a toothpick into the center—if it comes out clean, the loaf is done.
- Cool and slice. Let the bread cool in the pan for at least 15 minutes before removing it to a wire rack to finish cooling. This helps the loaf hold together when sliced.
Expert Tips:
- Use a box grater or food processor. Zucchini is about 95% water and shreds easily. A box grater works well and is easy to clean; a food processor speeds the job.
- Don’t overbake. Start checking early and remove the loaf when a toothpick comes out clean or with a few moist crumbs.
- Add mix-ins if you like. Chocolate chips, walnuts, pecans, dried cranberries, or blueberries all pair well with zucchini and cinnamon.
Storage:
Quick breads freeze and store well, so you don’t need to eat the whole loaf at once.
To store:
- Cool completely. Never place warm bread in a bag or container; condensation will create moisture and shorten shelf life.
- Wrap tightly. Place the cooled loaf or slices in a zip-top bag or double-wrap in plastic wrap, removing as much air as possible.
To freeze:
- Slice before freezing so you can thaw individual portions.
- Store slices in a zip-top bag for up to 3 months.
- Reheat a slice in the microwave in 15-second increments until warm.
Quick-Bread Recipes:
- Moist Banana Bread with Icing
- Banana Bread with Frozen Bananas
- Gluten Free Zucchini Bread
- Honey Banana Bread
- Wholesome Zucchini Muffins
Zucchini Bread
Carolyn
A one-bowl zucchini bread that’s soft, moist, and easy to make. Perfect for using summer zucchini—serve with butter for breakfast or an afternoon snack.
Prep Time 10
Cook Time 1
Total Time 1 10
Course Breakfast, Dessert, Snack
Cuisine American
Servings 10 slices
Calories 255 kcal
Equipment
-
Loaf pan
-
Box grater (or food processor with grating attachment)
Ingredients
- ½ cup sugar
- ⅓ cup dark brown sugar
- ½ cup vegetable oil
- 2 large eggs
- ⅓ cup mashed banana
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons cinnamon
- ¼ teaspoon kosher salt
- 1½ cups shredded zucchini
Instructions
-
Preheat the oven to 350°F. Spray a loaf pan with nonstick spray and set aside.
-
In a large bowl, mix the sugar, brown sugar, vegetable oil, mashed banana, and eggs until combined.
-
Add the flour, baking powder, baking soda, salt, and cinnamon to the wet mixture and stir until a batter forms.
-
Fold in the shredded zucchini, then pour the batter into the greased loaf pan.
-
Bake until a toothpick inserted in the center comes out clean and the top is golden, about 55–65 minutes.
-
Cool in the pan at least 15 minutes before transferring to a wire rack to cool completely.
Nutrition
Calories: 255kcal
Carbohydrates: 34g
Protein: 3g
Fat: 12g
Carbohydrates: 34g
Protein: 3g
Fat: 12g
Keyword zucchini bread
Tried this recipe?Let us know how it was!