Print

The Best Small-Batch Zucchini Bread Recipe (One Loaf)

small-batch zucchini bread - featured image
Print Recipe

This small-batch zucchini bread makes exactly one perfect loaf, using one medium zucchini. It’s incredibly moist, tender, and easy to make with simple pantry ingredients—no more committing to two loaves or dealing with freezer-burned leftovers.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 large egg, at room temperature
  • 1/3 cup (65g) granulated sugar
  • 1/4 cup (50g) light brown sugar, packed
  • 1/4 cup (60ml) vegetable oil
  • 2 tablespoons unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1 cup (about 120g) grated zucchini (from 1 medium zucchini, do not squeeze)
  • 1/2 cup (60g) chopped walnuts (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×4-inch loaf pan with a strip of parchment paper, leaving an overhang on the two long sides. Lightly grease the exposed ends of the pan with non-stick spray or butter.
  2. Wash the zucchini and trim off the ends. Using the large holes of a box grater, grate the zucchini until you have 1 cup, loosely packed. Do not squeeze out the liquid. Set aside.
  3. In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  4. In a large bowl, whisk together the egg, granulated sugar, and brown sugar until smooth and slightly thickened, about 1 minute. Add the vegetable oil, applesauce, and vanilla extract, and whisk until fully combined and glossy.
  5. Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold them together gently until just combined—no streaks of flour remain. Do not overmix.
  6. Add the grated zucchini (and walnuts, if using) to the batter. Fold in with the spatula until just incorporated. The batter will be thick and slightly lumpy.
  7. Pour the batter into the prepared loaf pan and spread into an even layer. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be golden brown and spring back when lightly touched.
  8. Let the bread cool in the pan on a wire rack for 10 minutes. Then, use the parchment paper handles to lift it out of the pan and transfer it directly to the rack to cool completely. Slice and enjoy.

Notes

For a gluten-free version, use a 1:1 gluten-free baking flour blend containing xanthan gum. If the top browns too quickly while the center is still raw, tent the pan loosely with aluminum foil for the last 10-15 minutes of baking. Store wrapped tightly at room temperature for up to 3 days, or freeze for up to 3 months.

Nutrition

Keywords: small-batch zucchini bread, one loaf zucchini bread, easy zucchini bread, moist zucchini bread, single loaf zucchini bread

Find it online: https://flurpchef.com/the-best-small-batch-zucchini-bread-recipe-one-loaf/