One-Bowl Moist Zucchini Bread

I haven't had a vegetable garden for a few years, and yet I still find myself inundated with zucchini toward the end of August, and it's a problem I like having. If I'm not adding zucchini to dinner (think: Turkey Zucchini Meatballs or One-Pot Zucchini Chicken Orzo), I'm adding it to breakfast or dessert, and this One-Bowl Moist Zucchini Bread is one of those recipes you'll come back to again and again. If you've made my One Bowl Banana Bread, this is the same idea in a different season.

When thinking about how I wanted to develop this recipe, I knew I didn't want to rely on adding chocolate chips to make it delicious. I wanted the bread to stand on its own, with just enough to set it apart, so I turned to the warmth of orange zest and nutmeg. It's different enough that somebody eating it for the first time might stop to figure out what they're tasting, but not so different that it stops being a loaf you want on repeat.

Ingredients Overview and Substitutions

There are standard zucchini bread ingredients here; plus yogurt and oil keep the crumb moist, and a bit of whole wheat flour adds an earthy depth. Coarse sugar goes on before baking, so the crackly top plays against the plush, tender interior. Here is a brief overview of the ingredients needed for this recipe. The recipe card lists the full recipe with quantities below this article. If substitutions are available for this recipe, they'll be listed here. If you don't see a substitution you are looking for, please leave a comment below.

• zucchini or summer squash (you can peel it or not, but it must be shredded and you should not squeeze it)
• brown sugar (use light or dark, and if you aren't weighing it, lightly pack it into the cup)
• avocado oil or another light tasting oil (oil, rather than butter, is what keeps this loaf soft on day two and three)
• yogurt or sour cream (either works, use what you have)
• orange zest (you won't need the juice here, but the zest really transforms the flavor so don't skip this step)
• ground nutmeg (just like the orange zest, this adds a lovely distinct warmth to the bread)
• all-purpose flour and whole wheat flour (the whole wheat can be swapped for more all-purpose, see the recipe notes, but it does add a lot more depth to the bread)
• coarse kosher salt (this recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt, decrease the volume by half.)
• coarse sugar (this is technically optional, but sprinkling some on the batter before it bakes results in a fun crunchy top)
• vanilla extract
• eggs
• baking powder and baking soda

And as always, I wanted this to be as easy as possible. It's a one-bowl recipe, and it stays that way because of the order of operations. The wet ingredients get whisked first, then the leaveners and salt go directly onto the wet ingredients so they distribute evenly, then the zucchini, then the flour. No mixer, no creaming, no separate bowl of dry ingredients to wash.

Because the batter comes together so fast, get everything ready before you start. Grease a 1-½ pound loaf pan, about 9 or 10x5-inch, and line it with parchment long enough to hang over the sides. Have the zucchini grated and measured, too, so you aren't stopping halfway through to deal with a box grater. The shredded zucchini goes in as is, liquid and all. Do not drain or squeeze it.

This is a quick visual overview of the steps needed to make this recipe. If you are looking for the full recipe, keep scrolling!

Step 1: Add all the wet ingredients into a bowl and whisk together.

Step 2: Sprinkle the leaveners, salt, and nutmeg over the wet ingredients and whisk to combine. Stir in the zucchini.

Step 3: Add in all-purpose and whole wheat flour.

Step 4: Mix until no dry flour is visible. Do not overmix.

Step 5: Transfer the batter to a prepared baking tin, and sprinkle the top with turbinado sugar.

Step 6: Bake until the middle is cooked through.

Because it is so substantial, the center takes a while to cook through. Don't even start checking on the bread until at least 55 minutes into the bake (assuming your oven temperature isn't wildly off).

Here are a few cues to knowing your bread is fully baked:

• An internal temperature taken with an instant-read thermometer in the lower center of the loaf is above 200ºF.
• It is evenly golden, with a beautiful domed top that is firm to the touch.
• A cake tester/toothpick inserted in the center should come out clean.
• This one is weird, but it works: If you listen to the bread very closely (as in, put it right up to your ear, even though that sounds crazy), you will hear one of two things. The first is very rapid bubbling noises. This indicates that the quick bread still needs to bake. The noise you hear is moisture evaporating (aka boiling). If you don't hear anything or just a few slow bubble noises, that likely means the bread is done!

Let it cool in the pan for at least half an hour before lifting it out with the parchment and placing it on a cooling rack. It is best to let it cool to room temperature, since cutting into a hot loaf allows steam to escape that would otherwise settle back into the crumb. But listen...I'm human too, and I often can't help but cut a slice while it's still warm and eat it with a pat of salted butter. That's pretty much my favorite thing ever.

Storage

Most quick breads tend to get better with age, and this zucchini bread is no exception. It's great fresh, but it's also great on the 2nd, 3rd, and sometimes even the 4th day (depending on your kitchen's temperature). Store it in an airtight container at room temperature for 2-4 days.

If you want to make a few extra loaves while the zucchini is plentiful, they will also freeze wonderfully when wrapped tightly for about 1-3 months. It can be wrapped as a whole loaf, half a loaf or even in pieces. Defrost at room temperature before serving.