Classic Zucchini Bread Recipe

There's just something about baked goods that instantly puts a smile on your face and warms your heart. This recipe for classic zucchini bread is excellent in that it combines your classic bread with some grated zucchini, which is a great way to get your serving of vegetables in a more fun way than just steaming or grilling zucchini. It's always a good time to serve zucchini bread, and this recipe may just spark up some nostalgia. 

Recipe developer Kate Shungu came up with this fantastic recipe you'll want to make repeatedly, but more so on Mother's Day. "This classic zucchini bread recipe is just like mom makes! The ratios of flour, oil, and sugar have been around for decades. As the recipe makes its way around from cook to cook, it changes slightly, such as adding ground cloves or swapping walnuts for pecans," Shungu shares. Of course, Shungu is sure to include some timeless tricks that will ensure a perfectly light, fluffy, and decadent bread: "For this particular recipe, we'll use one of Mom's tricks: whip the egg whites and then fold them into the batter just before baking," she explains. "This ensures an extra light and fluffy loaf."

Gather the ingredients for this classic zucchini bread recipe

Start by heading to the store and loading up your cart. For this recipe, you need eggs, vegetable oil, vanilla, sugar, flour, baking powder, baking soda, salt, cinnamon, ground ginger, ground cloves, grated zucchini, and pecans.

Preheat the oven and separate the eggs

Go ahead and preheat your oven to 325 F. Then, take out a 9x5-inch pan and spray it with cooking spray. Next, you will need the three eggs. Separate the egg whites from the egg yolks, placing the whites in the bowl of a stand mixer. Beat the egg whites until soft peaks form, and then transfer them to another bowl.

Combine the egg yolks, vegetable oil, vanilla, and sugar

Take out the bowl from your stand mixer and begin tossing in some of the other ingredients. This includes the egg yolks, vegetable oil, vanilla, and sugar. Turn the speed to low and continue beating until everything is well-combined.

Mix the dry ingredients and combine the mixes

You will need to mix your dry ingredients in a separate bowl. This includes flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves. Use a whisk to mix well and combine.

Then, use a spatula, fold the flour mixture into the oil mixture and continue mixing until the mixture gets crumbly. Add the grated zucchini and pecans, mixing until just combined. Note that the mixture will still be crumbly.

Add the egg whites and bake

There is still one more thing to add to the mix — the egg whites. Use a spatula to scrap every last bit of the fluffy egg whites out and into the mixing bowl. Continue mixing until no white streaks remain. By now, you should have a smooth batter. "Take care not to over-mix the batter, which can make the bread chewy," Shungu advises.

Transfer the batter to your prepared pan and pop it into the oven for 65 to 80 minutes. You can check doneness by inserting a toothpick into the center and ensuring it comes out clean. 

Enjoy this classic zucchini bread

Once you remove the classic zucchini bread from the oven, be sure to let the bread cool before you serve. As for the best way to enjoy this bread? "Serve slices warm with a little salted butter on top," Shungu suggests. 

If you have anything to spare, be sure to keep it. "Leftovers will keep for 4–5 days at room temperature," Shungu notes.

Classic Zucchini Bread Recipe
5 from 49 ratings
Shredded zucchini is enrobed in a moist, spiced batter for the ultimate zucchini bread.
Prep Time
20
minutes
Cook Time
1.08
hours
Servings
8
servings
classic zucchini bread loaf
Total time: 1.42 hours
Ingredients
  • 3 eggs
  • 1 cup vegetable oil
  • 1 teaspoon vanilla
  • 2 cups sugar
  • 3 cups flour
  • ¼ teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 2 cups grated zucchini
  • ½ cup pecans
Directions
  1. Preheat oven to 325 F. Spray a 9x5-inch pan with cooking spray.
  2. Separate the egg whites from the egg yolks. Place the egg whites in the bowl of a stand mixer. Beat the egg whites until soft peaks form. Transfer the egg whites to another bowl.
  3. Place the egg yolks, vegetable oil, vanilla, and sugar in the bowl of the stand mixer. Beat on low until combined.
  4. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves.
  5. Use a spatula to fold the flour mixture into the oil mixture. Mix just until combined — the mixture will be crumbly. Add the grated zucchini and pecans, and mix just until combined. The mixture will still be crumbly.
  6. Use a spatula to gently fold in the egg whites until no white streaks remain. At this point, a smooth batter will form.
  7. Transfer the mixture to the prepared pan, and bake for 65-80 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let cool for 10 minutes before removing from the pan. Slice and enjoy.
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