Single Loaf Zucchini Bread Recipe

A single loaf of zucchini bread with several slices cut, placed on a wooden board beside a bowl of butter, a knife, zucchini, and orange flowers—an easy recipe perfect for any occasion.

Single Loaf Zucchini Bread Recipe

This Easy Single-Loaf Zucchini Bread is moist, warmly spiced, and quick to make — no mixer required. Perfect for smaller households, it’s packed with fresh zucchini, cozy cinnamon and ginger, and bakes into one perfectly tender loaf for breakfast, snacks, or gifting.

Prep Time10

Cook Time50

Total Time1

Servings: servings

Calories: 237kcal

Author: Stephanie Wilson

Ingredients

1 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves or a generous pinch
2 large eggs
½ cup granulated sugar
½ cup brown sugar
½ cup oil neutral cooking oil (such as vegetable)
¼ cup sour cream (or Greek yogurt or unsweetened applesauce)
1 ½ cups grated raw zucchini about 1 medium-large zucchini (no need to blot or squeeze)
2 teaspoons vanilla extract
Optional: ½ cup chopped walnuts or pecans

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Instructions

Prepare: Preheat your oven to 350∘F (175∘C) and grease an 8.5 x 4.5-inch loaf pan.
Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
Combine Wet Ingredients: In a large bowl, whisk the eggs until they are light and frothy. Then whisk in the sugar, brown sugar, oil, sour cream, and vanilla until combined. Then whisk or fold in the zucchini.
Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients. Mix just until combined, being careful not to overmix. A few streaks of flour are acceptable. If using, fold in the chopped nuts.
Bake: Pour the batter into your prepared loaf pan and spread evenly. Bake for 50-65 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean. Baking times vary so keep checking! If the top begins to brown too quickly, you can loosely tent the loaf with aluminum foil during the last 15-20 minutes of baking.
Cool: Let the bread cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. Cooling completely before slicing will help maintain its structure and density.

Notes

Storing: Cover and store leftover bread at room temperature for 1-2 days or up to a week in the refrigerator.
Freezing: Bake the bread, cool completely, and wrap the loaf in foil. Freeze for up to 3 months. When ready to serve, thaw in the refrigerator overnight and bring to room temperature before slicing.
Will this batter make muffins? Absolutely! Spoon batter into a 12-count greased or lined muffin tin. Bake for 5 minutes at 425°F (218°C), then reduce the temperature to 350°F (177°C) without opening the oven door, and continue baking for 13-16 minutes more.

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