Classic Zucchini Bread Recipe

Ingredients

• 3eggs
• 240 ml (1 cup)vegetable oil
• 1 teaspoonvanilla
• 400 g (2 cups)sugar
• 375 g (3 cups)flour
• ¼ teaspoonbaking powder
• 1 teaspoonbicarbonate of soda
• ½ teaspoonsalt
• 2 teaspoonscinnamon
• ¼ teaspoonground ginger
• ¼ teaspoonground cloves
• 300 g (2 cups)grated courgette
• 60 g (½ cup)pecans

Instructions

1. 1

   Prepare the tin

   Heat the oven to 163°C (325°F). Coat a 23 × 13 cm (9 × 5-inch) loaf tin with cooking spray.

2. 2

   Whip the egg whites

   Separate the egg whites from the yolks, putting the whites in a stand mixer bowl. Beat until soft peaks form, then transfer them to another bowl.

3. 3

   Mix the wet ingredients

   Put the egg yolks, vegetable oil, vanilla and sugar in the stand mixer bowl. Beat on low speed until combined.

4. 4

   Combine the dry ingredients

   In a large bowl, whisk together the flour, baking powder, bicarbonate of soda, salt, cinnamon, ginger and cloves.

5. 5

   Add courgette and pecans

   Use a spatula to fold the flour mixture into the oil mixture, mixing only until combined; it will look crumbly. Add the grated courgette and pecans, and mix just until combined. The mixture will still be crumbly.

6. 6

   Fold in egg whites

   Gently fold in the beaten egg whites with a spatula until no white streaks remain. The mixture will become a smooth batter.

7. 7

   Bake the loaf

   Spoon the mixture into the prepared tin and bake for 65–80 minutes, until a toothpick inserted in the centre comes out clean.

8. 8

   Cool and slice

   Leave the loaf to cool in the tin for 10 minutes before removing it. Slice to serve.

What is zucchini bread?

Zucchini bread is a sweet American quick bread made with grated courgette rather than yeast. The vegetable adds moisture to the loaf, while warm spices and pecans make this version fragrant and pleasantly nutty.

Whipped egg whites are folded into the batter at the end. That extra step helps lighten a mixture that can otherwise feel heavy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 690 calories, 9g protein, 92g carbs, 34g fat.

Most of the carbohydrates come from the flour and sugar; the vegetable oil and pecans contribute much of the fat, while eggs, flour and pecans provide some protein. Pair a slice with plain yoghurt or fruit for a more balanced snack.

The courgette and pecans

Grated courgette: grate it finely so it distributes through the loaf. The method does not call for squeezing it, so use it as grated.

Pecans: fold them in with the courgette for pieces of crunch and a mellow, nutty flavour.

Why separate the eggs?

Whipped whites: beat them until soft peaks form, then set them aside while you prepare the rest of the mixture.

Gentle folding: add the whites only after the flour, courgette and pecans are combined. Fold until the streaks disappear without beating out all the air.

Getting the batter right

Crumbly stage: the flour mixture may look crumbly after it is folded into the oil mixture, and it can still look that way after adding the courgette and pecans. This is expected before the egg whites go in.

Smooth finish: once the whites are folded through, the batter should come together. Stop mixing as soon as it is smooth and no white streaks remain.

Baking and doneness

Steady heat: bake at 163°C (325°F) for 65–80 minutes. The low oven temperature gives the loaf time to bake through.

Doneness cue: insert a toothpick into the centre. It is ready when the toothpick comes out clean; begin checking towards the earlier end of the baking window.

Serving the loaf

Let the loaf cool in its tin for 10 minutes before removing it, then slice. It works as a simple breakfast or afternoon snack alongside tea or coffee.

For a more filling plate, serve a slice with plain yoghurt or fruit. The loaf is sweet and rich, so an unsweetened accompaniment balances it well.

Recipe notes & tips

• Measure the flour without packing it firmly into the cup before converting or weighing.
• Use a large bowl for the dry ingredients so they can be whisked together evenly.
• Fold the flour mixture in gently and stop as soon as it is combined.
• Use a clean bowl and beaters for the egg whites so they can reach soft peaks.
• Check the centre with a toothpick before taking the loaf out of the oven.
• Allow the loaf to cool for 10 minutes in the tin before turning it out.

Variations

• Walnut swap: use walnuts in place of pecans for a different nutty crunch.
• Extra cinnamon: increase the cinnamon slightly for a stronger warm-spice flavour.
• Chocolate addition: fold chocolate chips into the batter with the pecans.
• Citrus note: add a little finely grated orange zest to complement the spices.
• Nut-free loaf: leave out the pecans for a simpler, nut-free version.

Common mistakes to avoid

• Overbeating after adding flour: the loaf can become heavy; mix only until the ingredients come together.
• Stiff egg whites: soft peaks are the target, so stop beating before they become firm.
• Rough folding: folding too vigorously can deflate the whites; use a spatula and a light hand.
• Expecting a smooth mixture too early: the batter can look crumbly before the egg whites are added; continue as directed.
• Removing it too soon: check the centre with a toothpick and bake within the stated 65–80-minute range until it comes out clean.

How to store

Once completely cool, store the loaf in an airtight container at room temperature for up to 3 days. Rewarm slices briefly in a low oven or microwave, or eat them at room temperature.

Frequently asked questions