This easy, one-bowl recipe for 3 Ingredient zucchini bread makes a quick grab-and-go breakfast and delicious snack. Shredded zucchini, condensed milk, and self-rising flour combine to create a tender and moist zucchini loaf bread. Made without eggs and no nuts.
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Easy zucchini bread without eggs
Baking zucchini bread is a summer tradition for many growing their own zucchini. Our mom would also grow her own zucchini, and we watched in fascination how tiny seedlings turned into 3-foot vines bursting with fruit.
If you find yourself inundated with a zucchini harvest and are looking for ways to use it all up, my easy 3 ingredient zucchini bread is perfect for you!
This simple zucchini bread has a tender crumb and soft, moist inside thanks to shredded zucchini. It is lightly sweet and doesn’t even taste like vegetables. Your family will love it!
And luckily, zucchini is available at grocers all year long, so you can bake this recipe for homemade zucchini bread any time the craving strikes.
My recipe makes 1 zucchini loaf bread. However, when zucchinis are in season, I like to double or triple the recipe to make more loaves to freeze for later and hand as gifts. Your family, friends, and neighbors will be happy to receive a scrumptious zucchini bread!
Love delicious + easy quick bread recipes? Try our 3-ingredient banana bread, apple bread, and peanut butter bread next!
Reasons to love simple zucchini bread with self-rising flour
- Quick & easy: You’ll only need one bowl, whisk, loaf pan, and about 10 minutes prep time. I love simple quick bread recipes that don’t make a mess in the kitchen!
- Versatile: While this simple zucchini bread has only 3 ingredients, there are many ways you can customize the recipe with add-ins like spices or chocolate chips. See the variations section for ideas!
- Kid–friendly: If you’re trying to sneak some veggies into your children, this zucchini bread loaf is a delicious way to do it.
- Great to freeze: Homemade zucchini bread freezes really well, perfect when you find yourself with a lot of zucchinis to use up. You can bake zucchini bread in bulk by doubling, tripling, or quadrupling the quantities.
- No eggs: Looking for an egg-less zucchini bread recipe? I’m happy to report that this a zucchini bread without eggs.
- Without nuts: In the spirit of simplicity, I made this zucchini bread without nuts too.
Zucchini bread ingredients
The ingredients list for this 3 ingredient zucchini bread could not be simpler! Aside from shredded zucchini, you only need 2 other ingredients, a can of condensed milk and some self-rising flour. Refer to the recipe card below for exact quantities.
- Zucchini: You need 2 and 1/2 cups shredded zucchini. Be sure to pack in the zucchini when measuring. I usually use the Italian variety, but any type will work.
- Sweetened condensed milk helps to bind the batter. It provides sweetness and replaces eggs and butter/oil. You need a regular 14-oz can and for the best results, I recommend full-fat condensed milk from Eagle Brand, Carnation, or Milkmaid.
- Self-rising flour is a type of flour that has salt and baking powder (the leavening agent) already added. It’s easy to make your own if you don’t have self-rising flour. I’ll show you what to do in the recipe card notes section.
- Glaze (optional): I iced my zucchini loaf with a super simple glaze. You only need powdered sugar and a splash of water or lemon juice to make it. It’s optional, but I like that extra touch of sweetness.
How to make 3 ingredient zucchini bread
This easy zucchini bread recipe keeps the hands-on prep work to a minimum. Just mix everything together and bake to create the perfect zucchini bread for your family all summer long. One of the easiest quick breads you’ll ever make!
Step 1: Prepare for baking
Adjust a rack in the center position of the oven and preheat to 350°F / 180°C / gas mark 4. Spray a 9 in x 5 in / 23 cm x 12 cm loaf pan with cooking spray and line with a piece of parchment (baking) paper, creating an overhang on both sides. Set aside.
Step 2: Mix wet ingredients
Add the sweetened condensed milk and shredded zucchini to a large mixing bowl. Whisk together until the mixture is well combined, about 1 to 2 minutes.
Step 3: Add flour
Pour the self-rising flour into the zucchini-condensed milk mixture and stir until just combined and you no longer see streaks of flour. Be careful not to overmix, or you’ll end up with dense bread.
Step 4: Bake bread
Pour the batter into the prepared loaf pan. Bake for 40 to 50 minutes. If your oven tends to brown quickly, tent the bread with foil after 25 to 30 minutes. When done baking, a toothpick or skewer inserted in the center of the bread should come out clean.
Step 5: Let cool
Remove the zucchini loaf from the oven. Let cool in the pan for 10 minutes, then turn it out onto a wire rack and cool completely.
Step 6: Glaze
Mix the powdered sugar and water or lemon juice until smooth and drizzle over the cooled bread. The glaze will be thick.
Step 7: Serve
Cut the bread into slices, serve, and enjoy! We love it slightly warm with a bit of butter.
How to tell when zucchini bread is done
It’s important that your self-rising flour zucchini bread is fully baked through before removing it from the oven. The easiest way to check doneness is to insert a skewer or toothpick in the center of the bread. The bread is ready when it comes out clean. A few crumbs are okay, but there should be no liquid batter.
Try these tips and tricks for extra help while you’re baking in your kitchen. Soon enough, you’ll be munching on delicious 3 ingredient zucchini bread.
- Grease your pan: Be sure to grease your pan generously with cooking spray or butter so there’s no risk of the bread sticking. I also like to add a layer of parchment (baking) paper, which ensures the easy zucchini bread pops right out after cooling.
- Mix by hand: You don’t want to use a mixer to make the batter because if you beat the batter too much, the bread might become tough. Only mix until the flour is moistened and you no longer see dry patches, then stop.
- Let it cool: Wait until your easy zucchini bread has completely cooled before cutting it. Warm zucchini bread can taste undone, which is resolved once the bread has cooled down.
Variations & mix-ins
I kept the ingredient list intentionally short, but that shouldn’t stop you from experimenting. With such a simple zucchini bread recipe, it’s fun to customize and make it your own. Try these add-ins to take your zucchini bread to the next level.
- Vanilla extract: 1 teaspoon vanilla extract adds warmth and depth of flavor.
- Spices: For a cozy, warm taste, season the batter with 1 teaspoon ground cinnamon and 1/2 teaspoon ground cloves.
- Nuts: Walnuts are a classic addition to zucchini bread. Include 1 1/2 cups coarsely chopped walnuts.
- Brown sugar: Add 1/4 cup brown sugar for a sweeter bread with a slight toffee note.
- Lemon: 1/8 cup fresh lemon juice and 2 tablespoons lemon zest infuse the bread with bright citrus flavor.
- Chocolate chips: For chocolate chip zucchini bread, fold 3/4 cup semisweet or bittersweet chocolate chips into the batter.
- Summer squash: Feel free to substitute zucchini with other types of summer squash like yellow zucchini, Costata Romanesco, or cousa squash.
How to store 3 ingredient zucchini bread
Keep your simple zucchini bread in an airtight container or wrapped up to keep the moisture in. 3 ingredient zucchini bread will keep at room temperature for 3 to 4 days, and up to 7 days in the refrigerator.
Can you freeze zucchini bread without eggs?
Yes, zucchini bread can be frozen for up to 3 to 4 months, either glazed or unglazed. Once the icing has set, wrap the self-rising flour zucchini bread in 2 layers of plastic wrap (cling film) or foil and place in a large freezer bag. Defrost at room temperature to enjoy.
Reheating self-rising flour zucchini bread
Warm zucchini bread with melty butter is the best! To reheat, simply microwave a slice of zucchini bread for 20 to 30 seconds or place it in a toaster oven for a couple of minutes.
What type of zucchini is best for baking?
Small and medium zucchini will give your sweet zucchini bread the best taste and texture. Large zucchinis have less flavor, but more seeds and moisture, making them a bit too wet.
Do you need to peel zucchini for bread?
No, there’s really no need to peel zucchini for this simple zucchini bread. In fact, the little flecks of green are a beautiful pop of color and look so pretty in the baked loaf. Simply wash and shred your zucchini; the peel will become tender as the bread bakes.
Of course, if you have little ones who refuse to eat anything green, you can peel your zucchini to hide in the bread. Sometimes mommy has to do whatever it takes to get the kids (and sometimes hubby) eat their veggies, right?
How do you grate zucchini for bread?
A large box grater is perfect for grating zucchini. It’s quick and easy! Alternately, use your food processor with the grater blade.
Do I need to squeeze excess moisture from the grated zucchini?
No, you don’t have to squeeze the shredded zucchini. My recipe takes the moisture into account and would end up dry if you did that. If the zucchini seems dry, you can add a bit of water to the batter.
Why did my zucchini bread sink in the middle?
There are a couple of reasons why zucchini bread might sink in the middle. Baking powder goes stale after a while, so make sure the self-rising flour is fresh. Overmixing, the wrong pan sizes, and opening the oven door too soon are other reasons why bread might deflate.
More quick bread recipes
We love homemade bread. The amounts of flavors are almost endless! Plus, baking your own bread makes your home smell so delicious. Check out a few of our other quick bread recipes. I bet you can’t pick a favorite!
Can I use another liquid alternative to milk?
Hi Emily! The recipe is designed for sweetened condensed milk, but you can try with 1 to 1 1/4 cup regular milk and 3/4 cup granulated sugar or light brown sugar. I imagine 1 cup yogurt will also work, but the baking time might a little longer. I hope this helps you out and happy baking!
This does sound very easy. I’m thinking I may try pumpkin pie spice in it and otherwise use the basic recipe. I’m looking forward to a sweet bread without all the oil (and calories) they usually have!
Hi Essie! Adding pumpkin spice sounds wonderful. Happy baking!