Easy One Bowl Zucchini Bread

This homemade zucchini bread recipe is a family favorite. My family devours an entire loaf in a day and can easily be made into zucchini muffins as well. 

Zucchini bread is one of the main things I think about when trying to use up the plethora of zucchini coming in during the height of garden season. It is easy to bake, I can quadruple a batch and freeze loafs for later, and I can make it into muffins that the kids think are cupcakes.

While I wouldn’t exactly say zucchini bread is “healthy” it is an easy way to sneak those vegetable in for the kids. Seriously they don’t know the difference between zucchini bread and banana bread.

What makes this an Easy Zucchini Bread Recipe?

My favorite thing about this recipe is that you can just dump everything into a single bowl, mix it all up, pour into loaf pans and bake! No need to mix anything separately. It all works out when you dump and stir.

For this recipe we need a handful of common baking ingredients:

• Flour: I use all purpose for this recipe. You can use bread flour, it will just result in a denser bread.
• Eggs: Eggs work as a binding agent and help add structure to your batter.
• Sugar: If you prefer a less sweet bread you can half the amount of sugar without changing the structure too much.
• Salt: Salt is always essential in baked goods. It helps to balance the sweetness.
• Cinnamon: Gives some warm flavor to the bread .
• Butter: The recipe that was gifted to me used oil, I prefer butter.
• Vanilla: Vanilla extract is one of my favorites f
• Baking Powder/Soda: This is what makes your bread raise.
• Zucchini: this should be self explanatory… It is helpful though to try and squeeze out as much water from the zucchini as possible. Especially if it has been frozen.

How to make zucchini muffins?

Making this recipe into muffins is super simple! Prepare the batter exactly as described, and divide into 24 muffin tins. Bake at 350 for 20-25 minutes.

Want more Zucchini Recipes?