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Easy One-Bowl Zucchini Bread with Walnuts

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This incredibly moist and tender zucchini bread comes together in one bowl with no fancy equipment. Packed with warm cinnamon, crunchy walnuts, and a secret ingredient (Greek yogurt), it’s the perfect way to use up garden zucchini.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon salt
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) packed light brown sugar
  • 2 large eggs, at room temperature
  • ½ cup (120ml) vegetable oil
  • ¼ cup (60g) plain Greek yogurt
  • 1 teaspoon vanilla extract
  • 1 ½ cups (about 1 medium zucchini) grated zucchini, not squeezed
  • ½ cup (60g) chopped walnuts

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line a 9×5-inch loaf pan with parchment paper, leaving a 2-inch overhang on the long sides.
  2. Wash the zucchini and trim off the ends. Using the large holes of a box grater, grate the zucchini until you have 1 ½ cups loosely packed. Do not peel it and do not squeeze out the moisture. Set aside.
  3. In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, and salt until evenly distributed.
  4. To the same bowl, add the granulated sugar, packed light brown sugar, eggs, vegetable oil, Greek yogurt, and vanilla extract. Stir together with a wooden spoon until just combined. Do not overmix.
  5. Add the grated zucchini (with all its moisture) and the chopped walnuts to the bowl. Gently fold them into the batter using a rubber spatula or wooden spoon until evenly distributed. The batter will look thin and wet.
  6. Pour the batter into the prepared loaf pan. Gently tap the pan on the counter a few times to release any air bubbles.
  7. Bake for 50-60 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Start checking at the 50-minute mark. The top should be golden brown and spring back when lightly touched.
  8. Cool the bread in the pan on a cooling rack for 15 minutes. Then use the parchment paper handles to lift the bread out of the pan and transfer it to the cooling rack.
  9. Cool completely before slicing, about 1 hour.

Notes

Do not squeeze the moisture out of the grated zucchini—it’s essential for a moist bread. Toast the walnuts in a dry skillet for 2-3 minutes for deeper flavor. Use room temperature eggs for best results. Let the bread cool completely before slicing to avoid crumbling.

Nutrition

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

Find it online: https://daintydine.com/easy-one-bowl-zucchini-bread-with-walnuts/