This Homemade Zucchini Bread is an easy, failproof quick bread recipe that is always a crowd favorite. Filled with grated zucchini this bread is moist and delicious.
Prep. Preheat the oven to 350º F, prepare the loaf pans, beat the egg whites until stiff, and set aside. Grate the zucchini with a box grater and set aside.
Make the Zucchini Bread Batter. Add the oil, sugar, zucchini, vanilla extract, and egg yolks in a large mixing bowl. Stir to combine. Add in the flour, salt, cinnamon, baking soda, and baking powder and stir to combine.
Add nuts or mix-ins. Add the chopped nuts or other mix-ins and stir to combine.
Add egg whites. Fold the egg whites into the batter.
Bake. Pour the batter into prepared loaf pans and bake until golden brown and a skewer inserted in the center of the bread comes out with some crumbs attached but no batter, about an hour. Cool in the pans for about 10 minutes before turning out onto a wire rack to cool for at least 30 minutes before slicing.
Notes
To make ahead. Bake according to directions. Store under a cake dome at room temperature for up 4 days.To freeze. Wrap well with parchment paper followed by foil. Store in a large, zip-top freezer container. Freeze for up to 3 months. Thaw and serve.