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A golden high risen crackly topped zucchini bread still in the bread pan.

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One-Bowl Zucchini Bread

Recipe by Kelli Avila

This seriously easy zucchini bread mixes in one bowl and bakes into a tender loaf with a crunchy sugar top. Orange zest and nutmeg add a gentle warmth that sets it apart from a plain sweet loaf, and the shredded zucchini does the thing zucchini does best, which is to disappear into the crumb and keep it moist for days. It's good warm, and even better the next morning.

  • Total Time1 hour 15 minutes
  • Yield8-10 servings 1x

Ingredients

Scale

3 large eggs

3/4 cup (150 grams) lightly packed brown sugar

1/2 cup (115 grams) avocado oil or other light tasting oil

1/2 cup (115 grams) yogurt or sour cream

2 teaspoons finely grated orange zest (from 1 orange)

1 teaspoon vanilla extract

1-1/2 teaspoons baking powder

1 teaspoon coarse kosher salt (see note)

1 teaspoon baking soda

1/2 teaspoon ground nutmeg

2 cups (300 grams) lightly packed shredded zucchini (see note)

2 cups (240 grams) all-purpose flour (see note)

1/2 cup (60 grams) whole wheat flour (see note)

1-2 tablespoons coarse sugar (optional, such as turbinado)

Instructions

Preheat the oven to 350°F and place an oven rack in the center of the oven. Spray a 1-½ pound loaf pan (about 9 or 10x5-inch) with baking spray and line it with a piece of parchment paper long enough to hang over the sides.

In a large bowl, whisk together the eggs, brown sugar, oil, yogurt, orange zest, and vanilla. Sprinkle the baking powder, salt, baking soda, and nutmeg over the wet ingredients and whisk to combine.

Add the zucchini to the bowl and stir to combine. Add the all-purpose flour and whole wheat flour and mix until no dry flour is visible. Do not overmix.

Transfer the batter to the prepared loaf pan and place the pan on a sheet pan. Generously sprinkle the top with coarse sugar.

Bake until the center of the bread registers 200°F, or until a toothpick inserted in the middle comes out clean, 60-65 minutes.

Let the bread cool in the pan for at least a half hour, then use the parchment to lift it out and transfer it to a wire rack. Serve slightly warm or at room temperature.

Notes

Weighing your flour with a kitchen scale is the most accurate way to measure. If you aren't going to weigh it, make sure to spoon it into the measuring cup, then level it off. If you scoop the flour out with the measuring cup and then level, it could change the outcome of the final product.

A cup measurement for shredded zucchini can vary quite a bit. If you have a scale, weigh it to get 300 grams. If you don't, add the shredded zucchini to the cup and lightly pack it down, then add more until the cup is filled. Do not squeeze out the liquid, even if other recipes have you do that. The moisture is what keeps this loaf soft.

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.

The whole wheat flour can be omitted and replaced with an additional ½ cup (60 grams) all-purpose flour.

Zucchini bread is great on the first day, but even better the next. Store in an airtight container at room temperature for 2-4 days.

  • Prep Time: 00:15
  • Cook Time: 00:60
  • Category: Baking

Find it online: https://everydayfamilyeats.com/moist-zucchini-bread/