Easy Zucchini Bread Recipe (Single Loaf)
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If you love homemade zucchini bread but don't need two loaves, this Easy Single-Loaf Zucchini Bread is just the right size. Moist, tender, and warmly spiced, it's perfect for breakfast, snacking, or sharing with a friend. Best of all, it comes together quickly - no mixer required - so you can go from craving to slicing in about an hour.
Recipe Overview (Why You'll Love This Easy Zucchini Bread Recipe)
- Tested & True - Adapted from my long-time favorite zucchini bread recipe, re-tested for perfect single-loaf texture.
- Perfect Size - Makes one 8 ½ × 4 ½ loaf, ideal for smaller households or gifting.
- Moist & Flavorful - A touch of sour cream (or Greek yogurt) keeps it tender, while cinnamon, ginger, nutmeg, and cloves add cozy spice.
- No Mixer Needed - Just a whisk, a spatula, and two bowls for easy clean-up.
Why I Love This Recipe
Over the years, I've baked zucchini bread in nearly every variation imaginable - from chocolate chip zucchini bread to zucchini bread with no refined sugar. This smaller-batch version came from scaling down my go-to recipe and re-testing until I found the perfect balance of spice, moisture, and crumb. It bakes beautifully, slices cleanly, and is the kind of loaf that disappears far too quickly in my kitchen.
Key Ingredients
- All-Purpose Flour - Provides structure without making the loaf heavy.
- Warm Spices - Cinnamon, ginger, nutmeg, and cloves create that nostalgic, spiced-cake flavor.
- Granulated & Brown Sugar - The mix of sugars adds depth of flavor and a moist crumb.
- Eggs - Bind the batter and add richness.
- Neutral Oil - like vegetable oil for a soft, tender texture.
- Sour Cream, Greek Yogurt, or Applesauce - Keeps the loaf extra moist and tender.
- Vanilla Extract - Rounds out the spice flavor.
- Fresh Zucchini - Adds natural sweetness and moisture without making the bread heavy.
See recipe card for quantities.
How to Make Single-Loaf Zucchini Bread (No Mixer Required)
Begin by preheating your oven to 350°F (175°C) and greasing an 8 ½ x 4 ½-inch loaf pan or a 9 x 5-inch loaf pan.
- Step 1: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
- Step 2: 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.
- Step 3: 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.
- Step 4: 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.
Hint: 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.
Variations
- Nutty Zucchini Bread - Fold in ½ cup chopped walnuts or pecans.
- Chocolate Chip Zucchini Bread - Add ½ cup chocolate chips.
- Citrus Twist - Stir in 1 teaspoon lemon or orange zest for brightness.
- Extra Spice - Increase cinnamon to 2 teaspoons for a bolder flavor.
If you love the combination of chocolate and zucchini, see these chocolate zucchini muffins for an easy recipe you'll love!
Serving Suggestions
- Serve warm with a pat of butter or cream cheese.
- Slice for lunch boxes or quick snacks.
- Enjoy with coffee or an afternoon tea treat!
Storage
Store zucchini bread tightly wrapped in plastic or in an airtight container. This helps keep the bread moist and tender, just the way we like it. Here are the storage times:
- Room temperature: 3-4 days
- Refrigerated: Up to 1 week
- Frozen: 2-3 months when stored in an airtight freezer container or zip top bag.
Top Tips for the Best Single-Loaf Zucchini Bread
- Don't Overmix - Once the dry ingredients are added, gently fold until just combined to keep the crumb tender.
- Measure Flour Correctly - Spoon and level flour into the measuring cup to avoid a dense loaf.
- Check Early - Ovens vary; begin checking at 50 minutes to avoid overbaking.
- Cool Before Slicing - Let the loaf cool fully for clean slices and the best texture.
Recipe FAQs
Yes! This recipe was designed to be made entirely by hand - no stand mixer or hand mixer needed. A whisk and spatula are all you need.
No. The skin is thin and tender, and it adds extra nutrients and color flecks to the bread.
Use the small or medium holes of a box grater. If your zucchini is extra watery, lightly blot with paper towels before adding to the batter.
Yes. For two loaves, double all ingredients and bake in two separate pans, or see my long-time, reader favorite, best zucchini bread recipe that makes two loaves! favorite
More Quick Bread Recipes
Looking for other loaf bread recipes like this? Try these:
- Spotted Dog: The Story of Ireland's Traditional Railway Cake
- 12 Cozy Fall Quick Breads (and Muffins) to Bake This Season
- Easy Banana Bread Recipe
- Easy Apple Fritter Bread
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Single Loaf Zucchini Bread Recipe
Equipment
- 8.5-inch Loaf Pan or 9 x 5-inch loaf pan
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
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.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
This zucchini bread is for me, truly the perfect loaf. It’s moist and tender due to the zucchini and sour cream or Greek yogurt, and filled with warm spices. Mildly sweet, it’s such a treat for snacks or teatime!