One Bowl Zucchini Bread

One Bowl Zucchini Bread
Zucchini is one of the fastest-growing vegetables you can plant in your garden – or, at least, it certainly seems like it at times! My zucchini plants start producing beautiful zucchinis early in the season and hang in there for months. I appreciate the bounty, but it can be difficult to keep up with the crop. One of my go-to recipes during zucchini season is this wonderful One Bowl Zucchini Bread.

This quick bread comes together quickly and easily, so you will be able to turn out loaves of zucchini bread even faster than your garden can produce them! The bread is made in just one bowl, which means that there is minimal cleanup. Zucchini breads, like banana breads, are often seasoned with spices like cinnamon, nutmeg and vanilla and this loaf is no exception. I added in equal parts of ground cinnamon and ground allspice, as well as a generous splash of vanilla, giving the bread a lovely, spicy flavor – not to mention the mouthwatering aroma the bread gives off as it bakes!

I used golden zucchini in the bread pictured here. Golden zucchini still have the distinctive zucchini flavor of a traditional green zucchini, but have a beautiful yellow hue. You can use either green or golden zucchini in this recipe; the bread will turn out beautifully no matter what type of zucchini you use. The bread will keep well for several days after baking if stored in an airtight container and is delicious on its own, or served with a smear of salted butter.

One Bowl Zucchini Bread


One Bowl Zucchini Bread
2 cups all purpose flour
1 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground allspice
3/4 cup milk
1 large egg
1 1/2 cups shredded zucchini, gently packed (approx 2 medium)
2 tsp vanilla extract
5 tbsp butter, melted and cooled

Preheat oven to 350F. Lightly grease a 9×5-inch loaf pan.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon and allspice.
Make a well in the center of the dry ingredients and pour in milk, egg and vanilla. Whisk until batter is well combined. Fold in zucchini and melted butter until batter is smooth and uniform. Pour into prepared pan.
Bake for 50-55 minutes, or until a toothpick inserted into the center of the loaf comes out clean or with only a few moist crumbs attached. Allow loaf to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing.

Makes 1 loaf.

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