The Ultimate One Bowl Zucchini Bread because life is way too short to spend time tracking down the perfect recipe ~ so don’t stress, it’s right here and I’m sharing exactly how to make the best zucchini bread of your life!
This easy zucchini bread wins the blue ribbon! (My Death by Chocolate Zucchini Bread came in a close 2nd)
A lifetime of loving zucchini bread, plus some good old trial and error has finally produced my definitive one bowl zucchini bread ~it’s got everything you want, and nothing you don’t want… it’s easy, it’s insanely delicious, and it’s made in one bowl! (Those 2 little words are music to my ears.) After testing zucchini breads from the family recipe box, magazine clippings, cookbooks, church supper classics, Pinterest, etc, I’ve settled on the precise formula for the perfect quick zucchini loaf.
Zucchini bread sounds like a simple thing…I mean most of us have a recipe for it, and it’s not rocket science…or is it?? Zucchini bread can have all sorts of problems that we sometimes gloss over because we love the idea of it so much. But loaves can be dry, soggy, oily, crusty, too bready, too cakey, overly sweet, not sweet enough…and the list goes on.
So what makes the perfect zucchini bread?
- Lots of shredded zucchini. I don’t skimp on this essential ingredient. Young small to medium zucchinis make the best bread because they have the best flavor, and aren’t too seedy or watery. Plus they add a lot of colorful peel which makes the bread pretty and healthy.
- Chopped walnuts. You can leave them out, but I love the crunch.
- Vegetable oil, not butter, keeps the bread moist and super easy to throw together. Any recipe that has you creaming butter and sugar is not in keeping with the carefree spirit of zucchini bread 😉
- A good dose of quality vanilla extract ~ this makes zucchini bread sing.
The best way to shred zucchini for zucchini bread (or any other recipe for that matter)
- Hands down the best way to shred zucchini is in your food processor fitted with the shredding blade. It makes super quick work of shredding any amount you need. It’s one more example of how having the right tool can make all the difference in a recipe.
- Shredding with the processor creates nice chunky shreds, see the bowl above. That means they really show up in the finished bread. I want to see the green in my zucchini bread!
- The food processor creates dry shreds, whereas a box grater makes them watery. I want that lovely moisture in my bread, not on the counter.
This recipe is formulated for one loaf, but can easily be doubled for two or more.
I like the ability to make a single loaf, because so many recipes force you to make more than you might need. Simply double this recipe to make an extra loaf for a friend, or to freeze for later.
Tried and true tips for baking zucchini bread
- Use nonstick loaf pans if possible, and butter them well. My preferred method is to line the pan with parchment paper which makes removing the bread a breeze.
- Don’t peel your zucchini ~ the green peel is pretty and nutritious.
- I like to tent my bread for the last 10 minutes or so to prevent the top from getting too brown while the middle cooks through.
- When performing the toothpick test, don’t go straight down the crack in the center, insert it at an angle just outside the crack. Why? There is sometimes a little bit of sticky batter in the very top of moist quick breads, even though the loaf is cooked perfectly.
- Allow the bread to cool for 15 minutes, then run a blunt knife around all the edges to loosen before turning out of the pan. I highly suggest lining your pan with a parchment sling, it just makes it effortless.
- If you like your bread super soft, wrap it in foil, warm from the oven, and refrigerate overnight.
Are you on team butter or team cream cheese?
We’re all in for a big schmear of cream cheese in the Great Island kitchen. It makes a slice so satisfying it’s almost a meal!
So many delicious ways to use up that zucchini glut…
- Death by Chocolate Zucchini Bread
- Stuffed Zucchini with Pine Nut Salsa
- Zucchini Beef Meatballs
- Old Fashioned Zucchini Cake with Cream Cheese Frosting
WANT TO TRY THIS ONE BOWL ZUCCHINI BREAD?
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Ultimate One Bowl Zucchini Bread
- a standard 9×5 loaf pan
- 3 large eggs
- 1/2 cup vegetable oil
- 1/2 cup lightly packed brown sugar
- 3/4 cup granulated sugar
- 1/2 tsp cinnamon
- 1/4 tsp frshly grated nutmeg
- 2 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 cups all purpose flour
- 2 lightly packed cups shredded zucchini (shred right before adding)
- 2/3 cup chopped walnuts (optional)
- Preheat oven to 350F Butter a standard 9×5 loaf pan and line with a sling of parchment paper if desired, for easy removal.
- In a large mixing bowl whisk the eggs, oil, sugars, cinnamon, nutmeg, and vanilla. Whisk well to break up the eggs and get everything well incorporated.
- Blend in the baking powder, soda, and salt, so they are mixed in thoroughly, then stir in the flour. When the flour is almost all incorporated, fold in the zucchini and nuts. Stop mixing when there is no dry flour left and the zucchini is evenly dispersed. Don't over mix this batter.
- Turn the batter into your preapred pan and smooth out. Bake for about 60 minutes or until a toothpick inserted near the center comes out without wet batter on it (moist crumbs are fine.) Let the bread cool on a rack for 10-15 minutes before turning out of the pan.
- Slice and enjoy warm with butter or cream cheese.