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A simple, beginner-friendly zucchini bread made in one bowl with pantry staple ingredients, yielding a moist, tender loaf with warm spices and optional nuts. Ready in about 75 minutes for 8-10 slices.

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 the oven to 350°F (175°C) and lightly grease a 9×5-inch loaf pan or line it with parchment paper.
  2. Grate the zucchini on a box grater, place in a clean kitchen towel or paper towels, and squeeze out as much moisture as possible.
  3. In a large bowl, whisk together vegetable oil, granulated sugar, room-temperature eggs, and vanilla until smooth and slightly pale.
  4. Sprinkle in the flour, baking soda, baking powder, salt, cinnamon, and nutmeg; gently fold the dry ingredients into the wet ingredients until just combined.
  5. Fold the squeezed zucchini and optional chopped nuts into the batter until evenly distributed.
  6. Pour the batter into the prepared loaf pan and smooth the top with a spatula; optionally sprinkle extra nuts or cinnamon on top.
  7. Bake for 50–60 minutes, beginning to check at about 50 minutes by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
  8. If the top is browning too quickly, tent the loaf loosely with foil for the remainder of baking.
  9. Let the bread cool in the pan for about 10 minutes, then transfer it to a cooling rack and cool completely before slicing.

Notes

Squeeze zucchini dry to prevent soggy bread., Mix batter gently to avoid dense texture from gluten development., Use room temperature eggs for better integration and rise., Test doneness with a toothpick; clean or few moist crumbs indicate readiness., Bread can be stored wrapped at room temperature for 2-3 days, refrigerated up to 1 week, or frozen up to 3 months., Reheat slices in toaster oven or microwave briefly to warm without drying., Mix-ins like mini chocolate chips, dried cranberries, or orange zest can be added for variation., Flour can be substituted with gluten-free blend for gluten-sensitive diets., For vegan option: use flax eggs, maple syrup in place of sugar, and coconut oil instead of vegetable oil.

Nutrition

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