Moist, bendy, tender, the perfect crumb … flecks of zucchini, hints of cinnamon and vanilla … zucchini bread is the ultimate comfort-food, and this recipe for One Perfect Loaf of Zucchini Bread is, I think, the best around. One loaf, one bowl, one recipe you’ll need for the rest of your zucchini-bread-makin’ days!

A loaf of zucchini bread with four slices.

Many classic zucchini bread recipes hit many of the right notes, but those recipes are for two loaves, not one. And while I agree that more zucchini bread is always better than less, sometimes a 1 loaf zucchini bread recipe makes more sense. For me, a single loaf makes the most sense for a practical reason: I only have one standard-sized loaf pan!

A loaf of zucchini bread on a plate with zucchini, a plant, and green fabric in the background.

And so I wanted to perfect the recipe for just one loaf of zucchini bread … the ultimate loaf!

I’ve made a lot of zucchini bread in my life with all kinds of twists, and while I love them (a lot!), sometimes a straight-up, classic, perfect loaf of zucchini bread is what’s in order.

I wanted this 1 loaf to be tall enough so that the slices are well-proportioned – no short slices here! So I took my basic recipe, as simplified as I could get it without sacrificing flavor or texture, and increased the measurements until it filled my single, standard-sized loaf pan perfectly and rose to the occasion (literally) with the perfect dome.

A slice of tender zucchini bread sits on a platter ready to be eaten.

I love this recipe. Moist thanks to loads of zucchini … tender … bendy … the perfect loaf.

One Perfect Loaf of Zucchini Bread Ingredients

The list of ingredients is so simple, and my favorite part is that this is a one bowl zucchini bread recipe, too.

Ingredients for one perfect loaf of zucchini bread.
  • Zucchini, of course – finely shredded, and please do not drain it! All that moisture is what makes zucchini bread its moist delicious self.
  • Eggs – two of them.
  • Vegetable or canola oil – I’m of the belief that quick breads need one of these. Sometimes, people sub another oil (like coconut) or butter, but personally, canola is my standby. I’ve also heard of swapping out some of the oil for applesauce, and if that appeals to you, go for it! Applesauce is going to add to the moist equation for sure.
  • Sugar – straight up, white granulated. Some recipes call for half brown sugar, and feel free to sub some in if you like, but I feel it doesn’t need it.
  • Pure vanilla extract
  • Flour
  • Salt
  • Baking soda – it’s all about that rise.
  • Cinnamon – glorious, glorious cinnamon.
Finely shredded zucchini ready for zucchini bread.

To make it in one bowl, first we stir together the wet ingredients, then we sift in the dry and mix it all together. It’s so easy. Scoop batter into your loaf pan, and bake. It can take anywhere from 45 to 60 minutes to bake up perfectly – worth it!

Zucchini bread on a platter in slices, ready to serve.

Here’s the full, printable recipe for a one-bowl + one perfect loaf of zucchini bread!

4.25 from 4 ratings

One Perfect Loaf of Zucchini Bread

Prep: 10 minutes
Cook: 50 minutes
Total: 1 hour
Author: Karen
Yield: 10
Moist, tender, vanilla- and cinnamon-scented, zucchini bread of your dreams! Stir it up in one bowl, and bake it on one loaf pan. It couldn't be easier!


  • 2 cups finely shredded zucchini (about 3/4 pound, or two medium zucchini)
  • 2 large eggs
  • 3/4 cup vegetable oil or canola oil
  • 1 and 1/4 cups granulated sugar
  • 2 teaspoons pure vanilla extract
  • 2 cups all-purpose flour (250 grams)
  • 1 teaspoon fine-grain sea salt (table salt is fine too)
  • 1 and 1/2 teaspoons baking soda
  • 2 teaspoons ground cinnamon


  • 1 standard-size loaf pan Approx. 8.5" x 4.5:


  • Preheat oven to 350 degrees Fahrenheit. Spray a standard size, 8.5" x 4.5" loaf pan with non-stick spray.
  • To a large mixing bowl, add the zucchini, eggs, and oil. Whisk until blended (make sure the egg is well incorporated). Stir in the sugar and vanilla extract.
  • Set a fine-mesh sieve over the bowl and add the flour, salt, baking soda, and cinnamon. Sift the dry ingredients over the wet ingredients. (If you do not have a sieve, I recommend mixing the dry ingredients in a separate bowl, then adding them to the wet ingredients). Using a spatula or wooden spoon, mix ingredients just until well incorporated.
  • Pour batter into the loaf pan and tap the pan on the countertop to help the batter evenly distribute.
  • Place in oven and bake just until the middle is set and a toothpick inserted into the center of the loaf comes out clean, 45-55 minutes.
  • Remove from oven and let cool in the pan until easy to handle, about 15 minutes. Use a butter knife to loosen the sides and release the loaf from the pan. Set on a wire rack to cool completely.
  • Wrap cooled loaf in plastic wrap to store.
  • I think zucchini bread is best the next day, after it's been wrapped for at least a few hours.

Nutrition Facts

Calories: 356kcal, Carbohydrates: 45g, Protein: 4g, Fat: 18g, Saturated Fat: 2g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 11g, Trans Fat: 0.1g, Cholesterol: 33mg, Sodium: 412mg, Potassium: 107mg, Fiber: 1g, Sugar: 26g, Vitamin A: 98IU, Vitamin C: 4mg, Calcium: 17mg, Iron: 1mg
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