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Baking doesn’t need to be complicated—or messy. This One-Bowl Zucchini Bread Recipe proves that you can create a warm, moist, and flavorful loaf with just one bowl and a few pantry staples. No mixers, no sink full of dishes—just simple steps, minimal mess, and maximum reward.
Whether you’re new to baking or looking for a quick way to use up garden zucchini, this recipe delivers rich flavor, tender texture, and healthy vibes. Perfect for breakfast, snack time, or dessert, this loaf is your go-to when you want something cozy but don’t want to spend all day in the kitchen.
Why You’ll Love This One-Bowl Zucchini Bread
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✅ Quick and Easy – Only one bowl needed
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✅ Minimal Cleanup – Fewer dishes, more time to enjoy
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✅ Moist and Tender – Thanks to zucchini and oil
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✅ Naturally Delicious – No need for fancy ingredients
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✅ Customizable – Add your favorite mix-ins or spices
Ingredients You’ll Need
Pantry + Fridge Basics
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1 ½ cups all-purpose flour (or 1 cup all-purpose + ½ cup whole wheat flour)
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1 tsp baking soda
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½ tsp baking powder
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½ tsp salt
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1 tsp cinnamon
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2 large eggs
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½ cup brown sugar
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¼ cup maple syrup or honey
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⅓ cup vegetable oil or avocado oil
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1 tsp vanilla extract
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1 ½ cups grated zucchini (with excess moisture squeezed out)
Optional Add-Ins
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½ cup chopped walnuts or pecans
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¼ cup mini chocolate chips
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1 tbsp chia seeds or flaxseed meal for a fiber boost
How to Make One-Bowl Zucchini Bread
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
Step 2: Grate the Zucchini
Grate your zucchini using a box grater. Wrap it in a clean kitchen towel and squeeze out excess moisture. Set aside.
Step 3: Mix in One Bowl
In a large mixing bowl, crack the eggs and whisk them lightly. Add brown sugar, maple syrup (or honey), oil, and vanilla extract. Whisk until well blended.
Sprinkle the flour, baking soda, baking powder, salt, and cinnamon directly over the wet mixture. Stir everything together until just combined—don’t overmix.
Fold in the shredded zucchini and any optional mix-ins like nuts or chocolate chips.
Step 4: Bake
Pour the batter into your prepared loaf pan. Smooth the top with a spatula.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Why This Recipe Works
One-Bowl Magic
Combining everything in one bowl minimizes mess and makes this a great recipe for beginner bakers or busy mornings.
Moisture from Zucchini
Zucchini adds natural moisture and texture without overpowering the flavor. It’s the secret to that soft, tender crumb.
Balanced Sweetness
Brown sugar gives a rich depth, while maple syrup adds a hint of natural sweetness. You can reduce the sugar for a lighter loaf.
Serving Suggestions
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Morning Boost: Serve with nut butter and banana slices
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Afternoon Snack: Toast a slice and enjoy with herbal tea
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Dessert Option: Top with a dollop of whipped coconut cream or yogurt
Storage & Freezing Tips
Room Temperature
Store the cooled loaf in an airtight container for up to 3 days.
Refrigerator
Keeps well for up to 1 week—wrap tightly to prevent drying out.
Freezer
Slice and freeze individually or freeze the whole loaf. Wrap tightly in plastic wrap and foil. Thaw at room temperature or in the fridge.
Substitutions & Variations
Make it Dairy-Free
Use a plant-based yogurt or applesauce in place of dairy if desired.
Make it Vegan
Replace eggs with flax eggs:
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1 tbsp ground flaxseed + 3 tbsp water = 1 egg
Let it sit for 10 minutes before mixing.
Add Texture or Flavor
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Add orange zest for a citrusy twist
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Mix in dried cranberries or raisins for natural sweetness
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Top with oats or seeds for crunch
FAQs About One-Bowl Zucchini Bread
Can I make this gluten-free?
Yes! Use a gluten-free all-purpose flour blend with xanthan gum for structure.
Do I need to peel the zucchini?
No need! The skin is tender and blends right into the batter, plus it adds nutrients and color.
Why is squeezing the zucchini important?
Too much water can make the bread soggy or underbaked. Always squeeze out excess moisture before adding.
Can I make muffins with this batter?
Definitely! Divide into muffin tins and bake at 350°F for 18–22 minutes.
What if I only have white sugar?
You can use it, but brown sugar adds a deeper, richer flavor and extra moisture.
Final Thoughts
When life calls for comfort food but you don’t want a mountain of dishes, this One-Bowl Zucchini Bread answers beautifully. It’s easy, forgiving, and adaptable to your favorite flavors and ingredients. Whether you’re a beginner or a seasoned baker, this recipe delivers dependable results with minimal effort.
So grab a bowl, a spoon, and a zucchini—and enjoy the satisfaction of baking something wholesome, delicious, and mess-free.
