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Best One-Bowl Zucchini Bread with Walnuts (Easy Recipe)

one-bowl zucchini bread with walnuts - featured image
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This impossibly moist, tender zucchini bread with crunchy walnuts comes together in one bowl with no mixer required. A happy accident turned into a go-to recipe that’s perfect for breakfast, snacks, or hostess gifts.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon fine sea salt
  • 2 large eggs, at room temperature
  • ¾ cup granulated sugar (can reduce to ⅔ cup)
  • ½ cup vegetable oil (canola or avocado oil)
  • 1 teaspoon vanilla extract
  • 1 ½ cups grated zucchini (from about 1 medium zucchini, do not squeeze dry)
  • ½ cup chopped walnuts, plus extra for topping

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or cooking spray, then line with parchment paper, leaving overhang on two sides.
  2. Wash zucchini, trim ends, and grate using the large holes of a box grater. Measure 1 ½ cups loosely packed. Do not squeeze out moisture. Set aside.
  3. In a large mixing bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt for about 15 seconds. Make a well in the center.
  4. Crack eggs into the center of the well. Add sugar, oil, and vanilla extract. Stir wet ingredients together first, then gradually incorporate flour until just combined (a few streaks of flour are okay).
  5. Fold in grated zucchini and chopped walnuts gently with a spatula until evenly distributed. Batter will look very wet.
  6. Pour batter into prepared loaf pan and spread evenly. Sprinkle extra chopped walnuts on top.
  7. Bake for 50 to 60 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. Top should be golden brown and spring back when touched.
  8. Cool in pan on a rack for 15 minutes, then lift out using parchment sling and cool completely on rack (at least 1 hour) before slicing.

Notes

Do not squeeze the zucchini dry—the moisture creates a tender crumb. Measure flour correctly by spooning and leveling. Use room temperature eggs. Let bread cool completely before slicing to prevent crumbling. Toast walnuts for deeper flavor. Bread tastes even better the day after baking.

Nutrition

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

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