Bakery-Style Zucchini Bread is a wonderful treat that’s soft, moist, and packed with tender zucchini and a hint of warm cinnamon. It has that perfect balance of sweet and fresh, just like the kind of bread you’d pick up at your favorite local bakery. The texture is fluffy, yet dense enough to feel satisfying with every bite.
I love making this bread because it’s an easy way to use zucchini when you have a bunch from the garden or the store. I find that grating the zucchini finely helps the bread stay light and moist without being too wet. Plus, the smell that fills the kitchen while it’s baking is just the best — you’ll want to come back to the oven every few minutes to check on it!
My favorite way to enjoy this zucchini bread is sliced warm and spread with a little butter or cream cheese. It’s perfect for breakfast, a snack, or even a simple dessert. I’ve shared it with friends and family, and it always disappears fast — I guess that’s what happens when you make something this cozy and delicious!
Key Ingredients & Substitutions
Zucchini: Finely grated zucchini adds moisture and softness without making the bread soggy. If you don’t have zucchini, grated summer squash is a good substitute.
Flour: All-purpose flour gives a nice texture. For a healthier twist, you can use half whole wheat flour, but the bread will be a bit denser.
Sugars: The mix of granulated and brown sugar balances sweetness and adds a slight caramel note. You can swap brown sugar for coconut sugar or use all granulated sugar if you prefer.
Oil or Butter: Oil keeps the bread very moist, but melted butter gives extra flavor. I tend to use oil for a lighter texture, but butter works great too.
Nuts: Walnuts or pecans add nice crunch but are optional. You can leave them out or replace with sunflower seeds for a nut-free option.
How Do You Keep Zucchini Bread Moist Without Being Too Wet?
The key is how you prepare the zucchini and how you mix the batter:
- Grate zucchini finely: Small pieces blend better and spread moisture evenly.
- Don’t squeeze out zucchini water: Unlike some recipes, keeping the liquid helps keep the bread moist and tender.
- Mix wet and dry ingredients gently: Stir just until combined after adding the flour. Overmixing can make the bread tough.
- Bake at the right temperature: 350°F (175°C) is ideal for even baking without drying out the bread.
- Check doneness with a toothpick: It’s ready when it comes out clean or with a few moist crumbs—don’t overbake.
Equipment You’ll Need
- 9×5-inch loaf pan – I like this size because it helps the bread bake evenly and develop a nice crust.
- Mixing bowls – a medium bowl for dry ingredients and a large one for wet ingredients make mixing easy.
- Whisk or hand mixer – for blending the eggs, sugars, and oil smoothly without lumps.
- Grater – a box grater or microplane makes quick work of finely shredding zucchini.
- Rubber spatula – folds in the zucchini and nuts gently and helps scrape the batter into the pan.
- Toothpick or cake tester – ensures your bread is baked perfectly without overdoing it.
- Cooling rack – lets the bread cool evenly and keeps the crust crisp.
Flavor Variations & Add-Ins
- Chocolate chips – fold in a cup for a sweet twist that kids and adults love.
- Dried fruits – such as raisins or cranberries, add bursts of sweetness and chewy texture.
- Spice mix – enhance cinnamon with a pinch of ginger or allspice for more warmth.
- Cheese – stirring in cream cheese or shredded cheddar can turn it into a savory breakfast bread.
Bakery-Style Zucchini Bread
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg (optional)
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3 large eggs
- 1/2 cup vegetable oil or melted butter
- 2 teaspoons vanilla extract
- 2 cups finely grated zucchini (about 1 medium zucchini)
- 1/2 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This zucchini bread takes about 15 minutes to prep, 55 to 65 minutes to bake, and around 10 minutes to cool before slicing. Overall, plan for roughly 1 hour and 30 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare for Baking:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper. This will help your bread release easily later.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and nutmeg (if using). This spreads the spices and leavening agents evenly.
3. Mix Wet Ingredients:
In a large bowl, beat the eggs with both sugars until the mixture looks light and fluffy. Then add the vegetable oil (or melted butter) and vanilla extract, mixing well to combine.
4. Combine and Fold:
Slowly add the dry ingredients to the wet ingredients, stirring gently just until everything is combined. Avoid overmixing to keep the bread tender. Next, fold in the finely grated zucchini and chopped nuts if you’re using them, evenly distributing throughout the batter.
5. Bake the Bread:
Pour the batter into your prepared loaf pan and smooth out the top. Bake in the preheated oven for 55–65 minutes. Test the bread by inserting a toothpick into the center—it should come out clean or with a few moist crumbs.
6. Cool and Enjoy:
Once baked, let the bread cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing. Serve plain or spread with some butter or cream cheese for a tasty bakery-style treat!
Can I Use Frozen Zucchini for This Bread?
Yes, you can! Just make sure to thaw and drain the zucchini well to remove excess moisture before grating and adding it to the batter. This helps prevent the bread from becoming too wet.
Can I Substitute Whole Wheat Flour?
Absolutely! Using half whole wheat flour adds a nutty flavor and extra fiber. Just keep in mind the bread might be a bit denser, so avoid overmixing the batter for the best texture.
How Should I Store Leftover Zucchini Bread?
Store leftovers in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. You can also freeze slices for up to 3 months—just thaw at room temperature before serving.
Can I Add Other Mix-Ins?
Yes! Chocolate chips, dried fruits, or nuts are great additions. Just fold them in gently with the zucchini to keep the bread light and fluffy.