My Mom Makes the Best Zucchini Bread Recipe

Growing up I always loved my mom's zucchini bread recipe. It is a unique one. This recipe includes maple syrup to give it a fun maple flavor, wheat germ to add more nutrition and sesame seeds to add a fun texture.

Nothing says late summer like baking with zucchini. It is so fun that zucchini is such a mild-mannered vegetable that it can be equally delicious sautéed and roasted and be the secret ingredient in breads and cakes.

When I was little, moms would try to sneak zucchini into recipes and then only tell their unsuspecting children until after they ate it. Also, this time of year zucchini seems to multiply overnight in home gardens leaving people to always be looking for ways to use up this bountiful veggie.

I say, don't keep it a secret. Say it loud and proud. 

There's zucchini in it!!

Why You’ll Love This Zucchini Bread Recipe

• Moist and tender without being heavy
• Easy to make with basic pantry ingredients
• A delicious way to use extra garden zucchini
• Unexcepted add-ins of maple, sesame and wheat germ
• No mixer required
• Freezer-friendly

Do You Need to Peel Zucchini for Zucchini Bread?

No. There is no need to peel zucchini before adding it to zucchini bread. The peel is tender, adds color, and becomes nearly unnoticeable as the bread bakes.

Wash and dry the zucchini, trim off the ends, and grate it using the large holes of a box grater. Small and medium zucchini work especially well because they tend to contain less water and fewer large seeds.

Should You Squeeze the Zucchini?

Only kind of, for this recipe, lightly blot very wet zucchini with a clean kitchen towel or paper towel, but do not squeeze out all the moisture. The zucchini's natural moisture helps create soft, moist zucchini bread.

If your zucchini is freshly picked and especially juicy, let the grated zucchini sit in a colander for a few minutes before adding it to the batter.

Family Zucchini Bread Recipe

Prep time: 15 minutes
Bake time: 50–60 minutes
Total time: Approximately 1 hour 15 minutes
Yield: 2 loaves

Ingredients

• 3 large eggs
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1 Tablespoon maple syrup
• 1 cup neutral oil, such as avocado, canola, or vegetable oil
• 2 teaspoons Vanilla Bean Project Pure Vanilla Extract
• 2 cups grated zucchini, lightly blotted if very wet
• 1 cup chopped nuts 
• 1/2 cup wheat germ
• 1/3 cup sesame seeds (optional)                              
• 2 1/2 cups all-purpose flour
• 1/4 teaspoon baking soda
• 2 teaspoons baking powder
• 1 teaspoon salt

Instructions

1. Preheat the oven to 350°F. Grease two 8½-by-4½-inch loaf pans.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt
3. In a large bowl, whisk the eggs, granulated sugar, brown sugar, oil, maple syrup, and pure vanilla extract until smooth and thoroughly combined.
4. Add the grated zucchini to the wet ingredients and stir until evenly distributed.
5. Add the dry ingredients to the wet ingredients. Gently fold everything together just until no streaks of flour remain. Avoid overmixing, which can make zucchini bread dense or tough.
6. If desired, fold in the chopped nuts and wheat germ. Sesame seeds may be either stirred in or sprinkled over the top. I always sprinkle them over the top before baking
7. Divide the batter evenly between the prepared loaf pans. Smooth the tops with a spatula.
8. Bake for 40 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the tops begin to brown too quickly, loosely cover the loaves with aluminum foil.
9. Allow the zucchini bread to cool in the pans for 15 minutes. Remove the loaves and transfer them to a wire rack to cool completely before slicing.

Tips for Making Moist Zucchini Bread

Measure the flour carefully

Adding too much flour is one of the most common reasons homemade zucchini bread turns out dry. Spoon the flour into the measuring cup and level it with a knife rather than scooping directly from the bag.

Do not overmix the batter

Stir the wet and dry ingredients together only until the flour disappears. Overmixing develops too much gluten and can result in dense bread.

Keep some moisture in the zucchini

Zucchini is the secret to this bread’s soft texture. Lightly blot it only if it is dripping wet. Removing too much liquid can make the finished loaf dry.

Use high-quality vanilla

Maple syrup adds a fun maple flavor to this recipe, but pure vanilla extract rounds out the flavor and adds depth. Vanilla Bean Project Pure Vanilla Extract brings a rich, smooth vanilla flavor to this classic family recipe.

Let the bread cool before slicing

It can be tempting to cut into zucchini bread as soon as it comes out of the oven, but cooling gives the crumb time to set. The bread will slice more cleanly and retain its moisture better.

How to Store Homemade Zucchini Bread

Allow the bread to cool completely before storing it. Wrap the loaf tightly or place it in an airtight container and keep it at room temperature for up to three days.

For longer storage, refrigerate it for up to one week. Bring individual slices to room temperature or warm them briefly before serving.

Can You Freeze Zucchini Bread?

Yes. Zucchini bread freezes beautifully, making this an excellent recipe for preserving a large summer zucchini harvest.

Wrap a completely cooled loaf in plastic wrap followed by aluminum foil, or place it in a freezer-safe container. Freeze for up to three months. You can also freeze individual slices so they are easy to thaw for breakfast or snacks.

Thaw the bread overnight in the refrigerator or for several hours at room temperature.

Frequently Asked Questions

Why is my zucchini bread soggy in the middle?

A soggy center usually means the bread needs more baking time or the zucchini added too much liquid. Test the center of the loaf with a toothpick before removing it from the oven. If the top is already brown, cover it loosely with foil and continue baking.

Can I use frozen zucchini?

Yes. Thaw the zucchini completely and drain away excess liquid before measuring it. Do not press it completely dry, because some moisture is still needed for a tender loaf.

Can I reduce the sugar?

You can reduce the granulated sugar by about ¼ cup without significantly changing the texture. Reducing it further may make the bread less moist and alter how it bakes.

Why did my zucchini bread sink?

Zucchini bread may sink if the batter was overmixed, the loaf was underbaked, or the oven door was opened too early. Make sure your baking soda and baking powder are also fresh.