Easy Zucchini Bread
on Aug 25, 2022, Updated May 07, 2024
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With just one bowl needed, this version of Easy Zucchini Bread is a true time-saver. It’s the perfect comfort food, whether enjoyed as a morning treat or a warm afternoon snack.
I’ll never forget the look on my dad’s face when I first introduced him to zucchini bread during a visit to 🇧🇬 Bulgaria. It was a revelation for him, as these types of recipes aren’t common there. But he was instantly won over by this recipe’s moist texture and slight sweetness.
Thanks to my time in 🇨🇦 Canada, I’ve been introduced to a world of delicious recipes like this one. And let me tell you, zucchini bread has quickly become one of my all-time favorites. It’s not just a tasty way to use up zucchini—it’s also a celebration of flavor and memories shared with loved ones.
Why You’ll Love Easy Zucchini Bread
You’ll love this Easy Zucchini Bread recipe for its amazing combination of simplicity and flavor. It’s incredibly easy to make with just one 🥣 bowl and a handful of ingredients, perfect for busy mornings or lazy afternoons. But what truly sets this treat apart is its irresistible taste and moist texture. Whether enjoyed with a morning ☕ coffee, as an afternoon snack, or even as a dessert, this zucchini bread is sure to become a favorite in your kitchen.
How to Prepare Easy Zucchini Bread
🔥 Preheat oven to 350F (180C).
💦 Using a box grater, grate the zucchini with the skin on, then squeeze out excess water with your hands or a cheesecloth.
🥣 Combine grated zucchini with the other wet ingredients in a bowl and whisk together.
🌾 Next, add the dry ingredients to the wet ingredients until fully mixed.
🥒 Line a loaf pan with parchment paper and pour in batter. Optionally, add thin strips of zucchini on top for presentation.
♨️ Bake until a knife/toothpick comes out clean (approximately 50 minutes).
🧊 Let it cool before enjoying.
Nonna’s Tip 🍞
Feel free to use coconut sugar, honey, agave, or regular sugar in this recipe instead of maple syrup.
Variations and Substitutions for Easy Zucchini Bread
This Easy Zucchini Bread is your baking canvas! But remember to adjust ingredient quantities and baking times accordingly when making substitutions or variations to ensure the best results!
- Instead of using all-purpose flour, you can experiment with whole wheat flour, almond flour, coconut flour, or a gluten-free flour blend for a healthier or gluten-free option. However, you will have to experiment and adjust the quantities.
- For a vegan version, you can substitute the egg with alternatives like applesauce, a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water) or even some mashed ripe 🍌 banana.
- Experiment with different spices such as cinnamon, nutmeg, ginger, or cardamom.
- Get creative with mix-ins such as chopped nuts (like walnuts or pecans), 🍫 chocolate chips, dried fruits (like raisins or cranberries), or seeds (like sunflower or pumpkin seeds).
- You can substitute the maple syrup with alternatives like 🍯 honey, sugar, agave nectar, or coconut sugar.
Similar Recipes
Best Served With
- Coffee or tea 🫖
- Your favorite breakfast food such as my Copycat Starbucks Egg-Bites
- Fresh fruit such as berries, melon, or 🍊 citrus
Common Questions
I use Redmond Real Salt, please note that depending on the salt you use, your dish may be less or more salty. Salt is to taste so please always taste and adjust as you cook.
Feel free to use coconut sugar, honey, agave, or regular sugar instead of or in addition to maple syrup.
You can also make these into muffins, but you must keep an eye on them and adjust the baking time — it should take approximately 20 minutes.
You can try using a 1-1 gluten-free baking flour if you are gluten-free. Remember if you are changing or adding ingredients you may have to experiment and adjust the quantities.
I use nut milk bags, a cheesecloth, or just my hands to squeeze out the water from the grated zucchini
Feel free to add 1/2 cup of walnuts or chocolate chips and stir them into the batter last.
This zucchini bread is perfect at room temperature in an airtight container or wrapped in plastic wrap for 4-5 days. If you want to freeze it, let it cool down, wrap it in plastic wrap, and then wrap it in aluminum foil. When you are ready to eat it, you can thaw it in the fridge, take it out, and let it come to room temperature.
Easy Zucchini Bread
Equipment
Ingredients
Wet Ingredients
- 1.5 cups grated zucchini, about 1 pound, 1 large or 2 smaller zucchini (grated on the second largest side)
- 1 egg, replace with 1/4 cup apple sauce if vegan
- ½ cup maple syrup, 125 mL
- 1 teaspoon pure vanilla extract
- ⅓ cup avocado oil, 80 mL, any oil works
- ¼ cup milk, 60 mL, any you like
Dry Ingredients
- 1.25 cups all-purpose flour
- 1 teaspoon baking soda
- pinch salt
Instructions
- Pre-heat the oven to 350F (180C). Leave the skin on your zucchini and grate it.
- Take the grated zucchini in your hands and squeeze out as much water as you can or use a mesh bag. Add the squeezed out zucchini to a bowl with the rest of the wet ingredients and whisk.
- In a seperate bowl mix the dry ingredients.
- Add the dry ingredients to the wet and mix until fully combined. Line a loaf pan with parchment paper and pour in the batter.
- Optionally for presentation I added two very thin strips of zucchini on top but you definitely don’t have to.
- Bake until a knife or a toothpick comes out clean. Mine took exactly 50 minutes but please keep an eye on it as it will depend on the oven. Let it cool a bit and enjoy.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this yesterday and it’s already half gone! Lol So moist and flavorful, and ridiculously easy to make. Perfect for a quick breakfast on the go!
This worked exactly as written, thanks! Everyone loved it
So glad Andy!
My family loved this!
I’m so happy to hear that!
Hi! I am a new beginner bake. I would like to use mostly whole wheat flour.
How do I substitute it for All purpose flour in Loaf Bread (zucchini, etc., and cake recipes?
I LOVE your recipes because they are so quick and easy!
Hi Lorraine, it would be a 1-1 sub but know that results may vary
This is my go-to desert. I make it in a large cake pan, and a cream cheese glaze. I also sub the milk for Greek yogurt. My family absolutely loves this easy recipe. Another hit from the MN. Thank you S!
I love all of this! Thank you for sharing your version with me! Thank you, Dorothy. ❤️
I followed the recipe exactly and it turned out amazing! I love that it isn’t too sweet. It tastes so light and delicious, I will be making this again for sure!
This comment makes me so happy, Adrijana!
I used spelt flour and added 1/2 chopped pecans and 1/4 cocoa powder. It’s absolutely delicious!!! Super moist!
Yum, sounds amazing Marilyn!
would almond flour work for this too?
It will but you have to adjust the measurements because almond flour is more absorbent
Is it 1lb of zucchini that has had the liquid squeezed out? Or 1lb before squeezing out the liquid?
1lb whole zucchini. I weighed my zucchini before it was grated and squeezed out or 1.5 cups grated zucchini before it’s squeezed out again