Introduction
I make this one-bowl zucchini bread with cinnamon every summer when zucchini is taking over the garden and I need a recipe that uses it up fast without making a huge mess. The whole batter comes together in one bowl in about 10 minutes, and the cinnamon gives it that warm, cozy flavor that makes the whole house smell incredible while it bakes. The zucchini disappears completely into the batter — you can’t taste it or see it — but it makes the bread incredibly moist and tender all the way through. This is perfect for breakfast, an afternoon snack, or a quick treat to bring to a neighbor or potluck.
How to Make One-Bowl Zucchini Bread With Cinnamon (Quick Overview)
To make this one-bowl zucchini bread with cinnamon, whisk together eggs, oil, sugar, and vanilla in one large bowl, then stir in shredded zucchini. Add flour, baking soda, cinnamon, and salt and fold until just combined. Pour into a greased loaf pan and bake at 350°F for 55-60 minutes until a toothpick comes out clean. The whole recipe takes about 70 minutes start to finish.
About the Ingredients
Zucchini
Shredded zucchini is the secret ingredient that makes this one-bowl zucchini bread with cinnamon so incredibly moist without tasting like a vegetable at all. Use the large holes of a box grater and don’t squeeze the moisture out — unlike fritters or bakes, zucchini bread actually needs that extra moisture in the batter to keep it tender.
Cinnamon
Cinnamon is the flavor backbone of this easy zucchini bread recipe with cinnamon and gives every slice that warm, bakery-style aroma and taste. Don’t be shy with it — a full teaspoon and a half gives the best flavor without being overpowering.
All-Purpose Flour
Plain all-purpose flour gives this homemade one bowl zucchini bread its structure without making it dense. Spoon the flour into the measuring cup and level it off rather than scooping directly from the bag — packed flour can make the loaf dry and heavy.
Eggs
Eggs bind the batter together and add richness and lift to this one-bowl zucchini bread with cinnamon. Two eggs give the loaf enough structure to hold its shape while staying moist and tender throughout.
Vegetable Oil
Oil keeps this easy zucchini bread recipe with cinnamon moist for days longer than butter would. Melted butter adds flavor but the loaf dries out faster — oil is the reason this bread stays soft even on day three.
Tips and Tricks
Don’t overmix the batter for this one-bowl zucchini bread with cinnamon — stir just until the dry ingredients disappear into the wet. Overmixing develops gluten and turns the loaf tough and dense instead of soft and tender.
Don’t squeeze the moisture out of the shredded zucchini. Unlike savory recipes, this homemade one bowl zucchini bread needs that natural moisture from the zucchini to bake up perfectly moist.
Tent the loaf pan loosely with foil during the last 15 minutes of baking if the top is browning too fast before the center is cooked through.
Pro Tips
For the best flavor in this one-bowl zucchini bread with cinnamon, add a quarter teaspoon of nutmeg along with the cinnamon. The two spices together give the loaf a warmer, more complex flavor that tastes like something from a proper bakery.
Toast a slice the next day — the edges get slightly crisp and the cinnamon flavor deepens in this easy zucchini bread recipe with cinnamon making it taste even better than fresh from the oven.
Let the loaf cool in the pan for at least 10 minutes before turning it out onto a wire rack. Cutting into it too soon causes the center to collapse and makes this homemade one bowl zucchini bread gummy in the middle.
Step-by-Step Instructions
- Preheat the oven to 350°F and grease a 9×5 loaf pan with butter or cooking spray.
- Shred the zucchini using the large holes of a box grater. Do not squeeze out the moisture — set aside.
- In a large bowl, whisk together the eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until smooth and well combined.
- Stir the shredded zucchini into the wet ingredients until evenly distributed.
- Add the flour, baking soda, cinnamon, nutmeg, and salt directly to the bowl.
- Fold gently with a spatula until just combined — a few small streaks of flour are fine. Do not overmix.
- Pour the batter into the prepared loaf pan and smooth the top with the spatula.
- Optionally sprinkle a little cinnamon sugar over the top for a slightly sweet, crackly crust.
- Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Let the loaf cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing.
Variations
For a chocolate chip zucchini bread, fold ¾ cup of semi-sweet chocolate chips into the batter right before pouring it into the pan for a dessert-inspired version of this one-bowl zucchini bread with cinnamon.
If you want a nutty version, stir in ½ cup of chopped walnuts or pecans for added crunch and a richer flavor.
For a healthier spin, swap half the all-purpose flour for whole wheat flour in this easy zucchini bread recipe with cinnamon — the loaf will be slightly denser but still delicious.
Add a cream cheese swirl by dropping spoonfuls of sweetened cream cheese on top of the batter and swirling with a knife before baking for a stunning bakery-style loaf.
For a double zucchini version, add an extra half cup of shredded zucchini for an even more moist loaf that stays fresh longer.
How to Store
Wrap cooled one-bowl zucchini bread with cinnamon tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. The moisture from the zucchini actually improves the texture on day two.
For longer storage, wrap individual slices in plastic wrap and store in the fridge for up to 1 week. Bring to room temperature or toast before eating.
To freeze, wrap the whole cooled loaf or individual slices tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw at room temperature for a couple of hours before serving this homemade one bowl zucchini bread.
Frequently Asked Questions
Do I need to peel the zucchini before shredding?
No, the skin is thin and soft and completely disappears into the batter of this one-bowl zucchini bread with cinnamon — no peeling needed.
Should I squeeze the water out of the zucchini?
No — unlike savory recipes, this easy zucchini bread recipe with cinnamon needs the natural moisture from the zucchini to stay tender and moist throughout the loaf.
Why did my zucchini bread sink in the middle?
The center was underbaked or the oven temperature was too high. Always test with a toothpick in the center of this homemade one bowl zucchini bread before pulling it from the oven.
Can I use frozen shredded zucchini?
Yes, thaw it completely and use it without squeezing — frozen zucchini works well in this one-bowl zucchini bread with cinnamon since the extra moisture is actually helpful here.
Can I make muffins instead of a loaf?
Yes, divide the batter into a greased muffin tin and bake at 350°F for 20-22 minutes for this easy zucchini bread recipe with cinnamon in individual portions.
How do I know when the bread is done?
Insert a toothpick into the thickest part of the center — it should come out clean or with just a few moist crumbs. If it has wet batter on it, this one-bowl zucchini bread with cinnamon needs more time.
Can I reduce the sugar?
Yes, you can reduce the total sugar by up to ¼ cup without significantly affecting the texture of this homemade one bowl zucchini bread — it’ll just be slightly less sweet.
Easy One-Bowl Zucchini Bread With Cinnamon
Ingredients
Equipment
Method
- Preheat the oven to 350°F and grease a 9×5 loaf pan with butter or cooking spray.
- Shred the zucchini using the large holes of a box grater. Do not squeeze out the moisture — set aside.
- In a large bowl, whisk together the eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until smooth and well combined.
- Stir the shredded zucchini into the wet ingredients until evenly distributed.
- Add the flour, baking soda, cinnamon, nutmeg, and salt directly to the bowl.
- Fold gently with a spatula until just combined — a few small streaks of flour are fine. Do not overmix.
- Pour the batter into the prepared loaf pan and smooth the top with the spatula.
- Optionally sprinkle a little cinnamon sugar over the top for a slightly sweet crackly crust.
- Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Let the loaf cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing.