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Sliced one-bowl zucchini bread with cinnamon on a wooden cutting board

Easy One-Bowl Zucchini Bread With Cinnamon

A moist, tender one-bowl zucchini bread warmly spiced with cinnamon. No mixer needed and ready in about 70 minutes — the best way to use up summer zucchini.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course: Breakfast, Snack
Cuisine: American
Calories: 235
Ingredients Equipment Method Notes

Ingredients

Ingredients
  • 1.5 cups shredded zucchini do not squeeze out the moisture
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar packed
  • 1 tsp vanilla extract
  • 1.5 cups all-purpose flour spooned and leveled
  • 1 tsp baking soda
  • 1.5 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 tsp salt

Equipment

  • 9x5 loaf pan
  • Box grater
  • Large mixing bowl
  • Spatula

Method

  1. Preheat the oven to 350°F and grease a 9x5 loaf pan with butter or cooking spray.
  2. Shred the zucchini using the large holes of a box grater. Do not squeeze out the moisture — set aside.
  3. In a large bowl, whisk together the eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until smooth and well combined.
  4. Stir the shredded zucchini into the wet ingredients until evenly distributed.
  5. Add the flour, baking soda, cinnamon, nutmeg, and salt directly to the bowl.
  6. Fold gently with a spatula until just combined — a few small streaks of flour are fine. Do not overmix.
  7. Pour the batter into the prepared loaf pan and smooth the top with the spatula.
  8. Optionally sprinkle a little cinnamon sugar over the top for a slightly sweet crackly crust.
  9. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  10. Let the loaf cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing.

Notes

Do not squeeze moisture from the zucchini — it keeps the bread moist. Do not overmix the batter. Tent with foil in the last 15 minutes if the top browns too fast.