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Delicious One-Bowl Zucchini Bread

Delicious One-Bowl Zucchini Bread

A classic two-loaf zucchini bread made in one bowl with cinnamon, vanilla, and plenty of tender grated zucchini. Chopped walnuts or pecans add an optional buttery crunch.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

Dry Ingredients
  • 3 cups (375 g) All-purpose flour
  • 1 teaspoon Baking soda
  • 1 teaspoon Baking powder
  • 1 teaspoon Salt
  • 1 tablespoon Ground cinnamon
Wet Ingredients
  • 3 Large eggs
  • 1 cup (240 ml) Neutral-flavored vegetable oil
  • 2 1/4 cups (450 g) Granulated sugar
  • 1 tablespoon Vanilla extract
Fold-In Ingredients
  • 2 cups Grated zucchini, lightly packed
  • 1 cup Chopped walnuts or pecans, optional

Method
 

Instructions
  1. Heat the oven to 350°F (175°C). Grease and flour two 8 1/2-by-4 1/2-inch loaf pans, or line them with parchment paper.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon until evenly combined.
  3. Add the eggs, vegetable oil, granulated sugar, and vanilla to the same bowl. Stir until the mixture is combined and smooth enough to continue.
  4. Fold in the grated zucchini and optional chopped walnuts or pecans. Stir only until no dry streaks remain; do not overmix the batter.
  5. Divide the batter evenly between the prepared loaf pans and smooth the tops.
  6. Bake for 50 to 60 minutes, rotating the pans halfway through if needed. The bread is ready when a toothpick inserted in the center comes out clean or with a few moist crumbs.
  7. Cool the loaves in their pans for 10 to 15 minutes. Transfer them to a wire rack and cool completely before slicing.