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Moist Small-Batch Zucchini Bread with Walnuts

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A quick, easy, and moist small-batch zucchini bread made in a single bowl, perfect for solo dining or late-night cravings. This recipe uses simple ingredients and a mini loaf pan for a tender, nutty treat.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/3 cup (80ml) vegetable oil
  • 1/2 cup (100g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 small zucchini (approx. 1 cup grated)
  • 1/3 cup chopped walnuts

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 4×2 inch mini loaf pan and line with parchment paper.
  2. In a medium mixing bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  3. Add vegetable oil, sugar, egg, and vanilla extract to the dry ingredients. Whisk vigorously until smooth.
  4. Grate the zucchini using the large holes of a box grater. Add the grated zucchini (do not squeeze out moisture) to the batter and fold in gently.
  5. Fold in the chopped walnuts.
  6. Pour batter into the prepared pan and smooth the top.
  7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Do not squeeze the liquid out of the grated zucchini as it is crucial for moisture. Do not overmix the batter to avoid a tough texture. Measure flour by spooning it into the cup and leveling it off. If using frozen zucchini, thaw and squeeze out excess liquid. The bread tastes better the next day as flavors meld.

Nutrition

Keywords: zucchini bread, small batch, one bowl recipe, walnut bread, quick bread, gluten-free option, dairy-free, comfort food

Find it online: https://sunnysavory.com/moist-small-batch-zucchini-bread-with-walnuts-easy-1-bowl-recipe/