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Best Zucchini Bread Recipe (Moist & Easy One-Bowl)
Amanda Peterson

Best Zucchini Bread Recipe (Moist & Easy One-Bowl)

A tender, moist zucchini bread made in one bowl with precise flour-zucchini ratio for rich flavor and texture. Perfect for snacks or breakfast.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 tsp vanilla extract
  • 1 1/2 cups grated zucchini
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 cup unsweetened chocolate chips (optional)

Method
 

  1. Preheat oven to 350°F (180°C)
  2. Line 9x5 inch loaf pan with parchment paper
  3. In a bowl, combine flour, baking powder, baking soda, salt, and cinnamon
  4. Whisk in sugar
  5. Add eggs, oil, and vanilla; mix until smooth
  6. Fold in grated zucchini
  7. Pour batter into prepared pan
  8. Bake 50-60 minutes until golden and toothpick comes out clean
  9. Cool completely before slicing

Notes

Do not peel zucchini - the skin adds nutrition
Use 'spoon and level' method for flour measurement
Optional add-ins: walnuts, raisins, or coconut flakes
Store in airtight container for up to 3 days
Keto version: Substitute with almond flour, ommit sugar, use monk fruit sweetener