Zucchini bread is a classic quick bread beloved for its moist crumb, subtle sweetness, and the clever way it uses up extra summer squash. This single loaf zucchini bread recipe is perfect for anyone wanting a fresh, home-baked treat without ending up with too much leftover. Whether you’re a beginner baker or a seasoned cook, this straightforward recipe delivers a perfectly spiced, tender loaf every time.
Ingredients
- 1 cup (130g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1 large egg, at room temperature
- 1/2 cup (100g) granulated sugar
- 1/4 cup (60ml) vegetable oil (or melted coconut oil)
- 1/4 cup (60g) plain Greek yogurt or sour cream
- 1 teaspoon pure vanilla extract
- 1 cup (120g) packed grated zucchini (about 1 medium zucchini)
- 1/2 cup (60g) chopped walnuts or pecans (optional)
- 1/3 cup (60g) mini chocolate chips (optional)
Instructions
- Prep your pan and oven: Preheat your oven to 350°F (177°C). Grease an 8×4-inch loaf pan (or line it with parchment for easy removal).
- Prepare the zucchini: Rinse and dry your zucchini. Trim the ends, then grate it using a box grater (no need to peel). Place the grated zucchini in a clean kitchen towel and gently squeeze out excess moisture. Measure 1 cup (packed) after squeezing.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, salt, and nutmeg until well combined.
- Combine wet ingredients: In a large bowl, whisk together the egg and sugar until slightly pale and creamy, about 30 seconds. Whisk in the oil, yogurt (or sour cream), and vanilla until smooth.
- Combine wet and dry: Add the dry ingredients to the wet ingredients and stir gently with a spatula until just a few streaks of flour remain (do not overmix).
- Fold in zucchini and extras: Gently fold in the grated zucchini. If using, also fold in the nuts and/or chocolate chips until just incorporated.
- Fill the pan: Scrape the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake: Bake for 45–55 minutes, or until a toothpick inserted into the center comes out mostly clean with just a few moist crumbs (not wet batter). If the top browns too quickly, tent loosely with foil during the last 15 minutes.
- Cool: Place the pan on a wire rack and cool for 10–15 minutes. Then, run a knife around the edges and carefully lift out the loaf. Cool completely on the rack before slicing for best texture.
Tips
- Substitutions: You can use whole wheat flour for up to half of the all-purpose flour for a heartier loaf. Swap Greek yogurt for sour cream, or use dairy-free yogurt for a non-dairy version.
- Don’t skip squeezing the zucchini: Excess moisture can make the bread dense or soggy. Always squeeze out as much water as possible for the best crumb.
- Mix-ins: The bread is delicious plain, but feel free to add up to 1/2 cup of chopped nuts, raisins, or chocolate chips. Don’t overload, or the loaf may become too dense.
- Overmixing: Stir the batter until just combined. Overmixing can make the bread tough instead of tender.
Serving Suggestions
- Enjoy slices warm out of the oven, plain or with a pat of butter.
- Top with a smear of cream cheese for a rich breakfast or snack.
- Pair with coffee or tea for a perfect afternoon treat.
- For dessert, try lightly toasting a slice and serving with a scoop of vanilla ice cream.
Variations
- Lemon Zucchini Bread: Add 1 tablespoon of lemon zest and swap half the vanilla for lemon extract for a bright, citrusy flavor.
- Carrot-Zucchini Bread: Use 1/2 cup grated zucchini and 1/2 cup grated carrot for added color and nutrition.
- Spiced Zucchini Bread: Increase cinnamon to 1 teaspoon and add 1/4 teaspoon ground ginger for a spicier loaf.
- Vegan Version: Substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, rested for 5 minutes), and use dairy-free yogurt and chocolate chips.
Storage and Reheating
Let the zucchini bread cool completely before storing. Wrap the loaf tightly in plastic wrap or foil, or place in an airtight container. Store at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week; note that refrigeration can dry the bread slightly, so bring slices to room temperature or warm gently before serving.
To freeze, wrap the whole loaf or individual slices in plastic and place in a freezer bag. Freeze for up to 3 months. Thaw overnight at room temperature, or microwave individual slices for 20–30 seconds until soft and warm.
Frequently Asked Questions
- Can I use yellow squash instead of zucchini?
- Yes! Yellow summer squash has a similar texture and moisture content to zucchini, making it a great substitute. The bread may be slightly lighter in color, but the taste and texture will be very similar.
- Why did my zucchini bread sink in the middle?
- This can happen if the batter is overmixed, if there’s too much moisture left in the zucchini, or if the bread was underbaked. Always squeeze the zucchini well, measure ingredients accurately, and check doneness with a toothpick before removing from the oven.
- Do I need to peel the zucchini before grating?
- No, there’s no need to peel zucchini for bread. The skin is tender and adds color, fiber, and nutrients. Just wash and dry the zucchini before grating.
- How can I make my zucchini bread healthier?
- Try swapping half the flour for whole wheat flour, reducing the sugar by a few tablespoons, or using unsweetened applesauce for half the oil. You can also add a handful of grated carrot or chopped nuts for extra nutrition.
- Can I double this recipe for two loaves?
- Absolutely. Simply double all ingredients and divide the batter evenly between two 8×4-inch loaf pans. Baking time may be the same, but check both loaves with a toothpick for doneness after 45 minutes, and add more time as needed.
- Is zucchini bread supposed to be moist?
- Yes, zucchini bread should be moist but not wet or gummy. The grated zucchini adds a lot of moisture, which is why squeezing out the excess liquid is important. The result should be a tender, soft crumb that holds together when sliced.
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Single Loaf Zucchini Bread Recipe: Easy, Moist & Flavorful