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Best One-Bowl Homemade Zucchini Bread with Walnuts

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A simple, one-bowl zucchini bread with walnuts that’s incredibly moist and flavorful. Perfect for busy mornings, last-minute gifts, or bake sales, this recipe comes together in under an hour with pantry-friendly ingredients.

Ingredients

Scale
  • 1 ½ cups grated zucchini (about 1 medium zucchini)
  • 1 ¾ cups (210 grams) all-purpose flour
  • ¾ cup (150 grams) packed brown sugar (light or dark)
  • ¼ cup (50 grams) granulated sugar
  • ½ cup (120 ml) vegetable oil (or canola oil)
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon salt
  • ½ cup (60 grams) roughly chopped walnuts

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or cooking spray, then line with parchment paper, leaving an overhang on the long sides.
  2. Wash zucchini and trim ends. Using the large holes of a box grater, grate zucchini until you have 1 ½ cups loosely packed. Do not squeeze dry; let it sit in a bowl.
  3. In a large mixing bowl, combine brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract. Whisk or stir vigorously until smooth and well combined (about 30 seconds).
  4. Stir in the grated zucchini until evenly distributed.
  5. Add flour, baking soda, baking powder, cinnamon, and salt directly into the same bowl. Stir gently until just combined—no streaks of flour remain. Do not overmix.
  6. Gently fold in the chopped walnuts. Reserve a few to sprinkle on top if desired.
  7. Pour batter into prepared loaf pan and spread evenly. Sprinkle reserved walnuts on top if using.
  8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be golden brown and cracked. If browning too fast, tent with foil for the last 10-15 minutes.
  9. Let bread cool in pan for 10 minutes. Use parchment overhang to lift it out and transfer to a cooling rack. Cool at least 20 minutes before slicing. Serve warm or at room temperature.

Notes

Don’t overmix the batter to avoid tough bread. Toast walnuts for extra flavor. Room temperature ingredients help the batter come together smoothly. Let bread cool completely before storing to prevent sogginess. Bread tastes even better the next day.

Nutrition

Keywords: zucchini bread, one-bowl zucchini bread, zucchini bread with walnuts, easy zucchini bread, homemade zucchini bread, moist zucchini bread

Find it online: https://sparklechew.com/best-one-bowl-homemade-zucchini-bread-with-walnuts/