Bakery-Style Zucchini Bread is moist, tender, and packed with the fresh goodness of grated zucchini. It has just the right hint of sweetness, a touch of warm spices like cinnamon, and a soft crumb that feels like a cozy hug in every bite. You can almost smell it baking as the house fills with that comforting, homey scent.
I love making this zucchini bread when I have a few extra zucchinis from the garden or the market. It’s one of those recipes that feels like a little gift—simple to put together but always impresses anyone who tries it. I like to toss in some chopped nuts for a nice crunch, but even plain, it’s fantastic. Plus, it’s a great way to sneak some veggies into a snack or breakfast!
My favorite way to enjoy this bakery-style zucchini bread is warm, sliced thick with a pat of butter melting on top. It’s perfect with a cup of tea or coffee for a cozy afternoon break. I’ve shared it at potlucks and with friends, and it always disappears fast. Honestly, this zucchini bread feels like a little slice of homemade comfort that everyone looks forward to.
Key Ingredients & Substitutions
All-purpose flour: This is the main structure builder. For a lighter texture, you can swap half with whole wheat flour, but it will make the bread a bit denser and nuttier.
Zucchini: Fresh grated zucchini adds moisture and a mild fresh flavor. Always squeeze out the excess water well to avoid a soggy loaf.
Sugars: Using both granulated and brown sugar makes the bread moist with a subtle caramel note. You can use all brown sugar if you like it richer or substitute coconut sugar for a healthier twist.
Oil: Vegetable oil keeps the bread tender and moist. Melted butter can be used instead if you prefer a richer flavor.
Spices: Cinnamon and nutmeg add warmth and depth. If you don’t have nutmeg, just use extra cinnamon or try a pinch of allspice.
Nuts: Chopped walnuts or pecans add a nice crunch, but you can leave them out or add chocolate chips for a different touch.
How Do You Keep Zucchini Bread Moist but Not Soggy?
The trick to perfect zucchini bread is handling the zucchini properly and mixing carefully:
- Grate the zucchini: Use the coarse side of a grater for nice chunks that stay visible and add texture.
- Squeeze excess water: After grating, wrap the zucchini in a clean towel and press to remove as much moisture as possible. This prevents a soggy bread.
- Mix gently: When combining wet and dry ingredients, stir just until the flour is mixed in. Overmixing can make the bread tough.
Following these simple steps helps the bread stay tender, moist, and avoid a wet center. It’s what makes bakery-style zucchini bread so special!
Equipment You’ll Need
- 9×5 inch loaf pan – I like it because it gives the bread its classic shape and helps it bake evenly.
- Mixing bowls – one for wet ingredients and one for dry; makes measuring and mixing easier.
- Whisk and spatula – the whisk helps blend spices smoothly, and the spatula is great for folding in the zucchini and nuts.
- Grater – essential for shredding the zucchini quickly and evenly.
- Measuring cups and spoons – for precise ingredient amounts, ensuring the perfect texture.
- Parchment paper (optional) – helps prevent sticking and makes cleanup easier.
Flavor Variations & Add-Ins
- Chocolate chips – stir in a half cup for a touch of sweetness and gooey bites in every slice.
- Unsweetened coconut flakes – add a tropical twist and more texture.
- Apple pieces or chopped dates – swap zucchini for fruit to make it a fruity bread.
- Spice it up with ginger or add a splash of orange zest for extra flavor complexity.
How to Make 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 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg (optional)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1/2 cup vegetable oil (or melted butter)
- 1 teaspoon vanilla extract
- 1 1/2 to 2 cups grated zucchini (about 1 medium zucchini), excess moisture squeezed out
- 1/2 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This zucchini bread recipe takes about 15 minutes to prepare and around 55-65 minutes to bake. Add 10-15 minutes for cooling before slicing. Plan for about 1 hour and 30 minutes total to enjoy your fresh bread.
Step-by-Step Instructions:
1. Prepare and Preheat
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 to keep your bread from sticking.
2. Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This ensures the spices and leavening agents are evenly combined.
3. Combine Wet Ingredients
In a large bowl, beat the granulated sugar, brown sugar, eggs, vegetable oil (or melted butter), and vanilla extract until smooth and well mixed.
4. Blend Dry and Wet Together
Gradually add the dry ingredients to the wet ingredients. Stir gently with a spatula just until everything is combined — don’t overmix, or the bread might become tough.
5. Add Zucchini and Nuts
Fold in the grated zucchini and chopped nuts, if you’re using them, until they’re evenly spread throughout the batter.
6. Bake the Bread
Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake in your preheated oven for 55 to 65 minutes. Check doneness by inserting a toothpick into the center — it should come out clean.
7. Cool and Serve
Let the bread cool in the pan for 10-15 minutes, then gently transfer it to a wire rack to cool completely. Slice and enjoy plain or with butter or cream cheese spread.
Storage Tips
Wrap any leftover zucchini bread tightly and store it at room temperature for up to 3 days. You can refrigerate it to keep it fresh longer.
Can I Use Frozen Zucchini for This Bread?
Yes, you can! Just make sure to thaw it completely and squeeze out all the excess moisture before adding it to the batter. This helps prevent the bread from becoming soggy.
Can I Substitute Oil with Butter?
Absolutely! Melted butter works great and adds a richer flavor. Use the same amount as the oil called for in the recipe.
How Should I Store Leftover Zucchini Bread?
Wrap the bread tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.
Can I Add Other Mix-Ins?
Yes! Chopped nuts, chocolate chips, or dried fruit make wonderful additions. Just fold them into the batter along with the zucchini before baking.
