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A beginner-friendly, moist and gently spiced zucchini bread made with a simple one-bowl mixing method, perfect for a comforting homemade treat.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190g)
  • ¾ cup granulated sugar (150g)
  • ⅓ cup vegetable oil (80ml)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg (optional)
  • 1 ½ cups grated zucchini (about 2 medium zucchinis, squeezed dry)
  • ½ cup chopped walnuts or pecans (optional)

Instructions

  1. Preheat oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
  2. Grate about 2 medium zucchinis (about 1½ cups) on a box grater and squeeze out excess moisture with a clean towel or paper towels.
  3. In a large bowl whisk together ⅓ cup vegetable oil, ¾ cup granulated sugar, 2 room-temperature eggs, and 1 teaspoon vanilla until smooth and slightly pale.
  4. Add 1½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 1 teaspoon cinnamon, and ¼ teaspoon nutmeg (optional) to the wet mixture and gently fold until just combined with no dry streaks.
  5. Fold in the squeezed zucchini and ½ cup chopped walnuts or pecans (optional) until evenly incorporated.
  6. Pour the batter into the prepared loaf pan and level the surface with a spatula; optionally sprinkle extra nuts or a pinch of cinnamon on top.
  7. Bake for 50–60 minutes in the preheated oven, starting to check at 50 minutes.
  8. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
  9. If the top is browning too quickly, tent the loaf loosely with foil about halfway through baking.
  10. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Squeeze zucchini thoroughly to avoid soggy bread., Mix batter gently to prevent tough texture., Use room temperature eggs for better rise., Test doneness with a toothpick; clean or a few moist crumbs means ready., If the bread browns too fast, tent with foil halfway through baking., For gluten-free version, swap all-purpose flour with 1-to-1 gluten-free blend., For vegan version, use flax eggs, maple syrup instead of sugar, and coconut oil for vegetable oil., Add mix-ins like mini chocolate chips, dried cranberries, or orange zest for flavor variations., Nut-free option: omit nuts or replace with seeds like pumpkin or sunflower., Store bread wrapped tightly at room temperature up to 3 days, refrigerated up to 1 week, or freeze sliced up to 3 months.

Nutrition

Find it online: https://cookingcrumbs.com/easy-one-bowl-zucchini-bread-recipe-for-beginner-bakers-to-perfect/