This Bakery-Style Zucchini Bread is soft, moist, and perfectly sweet, just like the kind you’d find at your favorite local bakery. It’s packed with fresh grated zucchini that keeps every slice tender and adds a subtle freshness. The warm hints of cinnamon and vanilla make it a cozy treat any time of day.
I love making this zucchini bread when I have a bunch of zucchinis to use up. It’s one of those recipes that feels like a little gift to yourself — the smell filling the kitchen, the golden crust, and the soft, flavorful crumb inside. I usually add some chopped nuts or chocolate chips for a bit of extra texture, but it’s delicious just as it is too!
This bread is great for breakfast with a bit of butter or as a sweet afternoon snack alongside a cup of tea or coffee. I also find it makes a wonderful neighborly gift — wrapped up with a ribbon, it’s a simple way to share some homemade goodness and brighten someone’s day. It’s definitely a recipe I turn to again and again.
Key Ingredients & Substitutions
Zucchini: Fresh, finely grated zucchini is the heart of this bread. It adds moisture and a subtle flavor. If you don’t have zucchini, you can try grated yellow squash as a mild substitute.
Flour: All-purpose flour works best here for that tender crumb. For a gluten-free option, use a gluten-free flour blend made for baking, but expect slight texture changes.
Sugars: A mix of granulated and light brown sugar adds sweetness and moisture. You can swap brown sugar for coconut sugar for a deeper flavor, or use all white sugar if needed.
Oil: Vegetable oil keeps the bread moist and soft. You can melt butter instead for a richer taste, or use a neutral oil like canola or avocado oil.
Eggs & Vanilla: Eggs help bind and leaven the bread. Vanilla extract boosts flavor, but it’s fine to skip or replace with almond extract for a different twist.
Extras (nuts, raisins, chocolate chips): These are totally optional but add nice texture and bursts of flavor. Feel free to leave out or swap for your favorite mix-ins.
How Do You Keep Zucchini Bread Moist Without Being Soggy?
The key to moist zucchini bread is properly handling the zucchini and mixing ingredients carefully:
- Grate zucchini finely: This helps it blend evenly into the batter.
- No need to squeeze out liquid: The moisture is what makes the bread soft; just use fresh zucchini.
- Don’t overmix: Stir batter until just combined to avoid a dense loaf.
- Bake fully: Insert a toothpick in the center to check; it should come out clean or with a few crumbs, but not wet batter.
- Cool fully before slicing: This lets the crumb set up and keeps slices neat.
Following these tips will give you tender, bakery-style zucchini bread every time!
Equipment You’ll Need
- 9×5-inch loaf pan – I like this size because it gives the bread a nice shape and even baking.
- Mixing bowls – one medium for dry ingredients and one large for wet, to keep everything organized.
- Whisk or spoon – perfect for mixing the dry ingredients and combining everything smoothly.
- Grater – to finely grate the zucchini easily and evenly.
- Measuring cups and spoons – to ensure accurate ingredient amounts.
- Parchment paper or non-stick spray – to prevent sticking and make cleanup easy.
Flavor Variations & Add-Ins
- Chocolate chips – sprinkle some in the batter for a sweet twist and gooey bites.
- Chopped nuts – walnuts or pecans add crunch; toast them first for extra flavor.
- Spices – swap or add more cinnamon, or try ginger or cardamom for different warm flavors.
- Fruits – fold in blueberries or chopped apples for fresh bursts of flavor.
Bakery-Style Zucchini Bread
Ingredients You’ll Need:
For The Bread:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg (optional)
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- ½ cup vegetable oil (or melted butter)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups finely grated zucchini (about 1 medium zucchini)
- ½ cup chopped walnuts or pecans (optional)
- ½ cup raisins or chocolate chips (optional)
How Much Time Will You Need?
This bread takes about 15 minutes to prepare and around 55-65 minutes to bake. Then, allow it about 15 minutes to cool before slicing. So in total, plan for about 1 hour and 30 minutes from start to ready-to-eat.
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to make sure your bread won’t stick after baking.
2. Mix Your Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and nutmeg (if using) until well combined.
3. Combine Wet Ingredients:
In a large bowl, mix the granulated sugar, brown sugar, and vegetable oil. Beat in the eggs one at a time, then stir in the vanilla extract until the mixture is smooth and creamy.
4. Combine Wet and Dry:
Gradually add the dry ingredients into the wet ingredients. Stir gently and just until everything is combined—don’t overmix to keep the bread tender.
5. Fold in Zucchini and Extras:
Fold in the grated zucchini. If you’re adding walnuts, pecans, raisins, or chocolate chips, fold them in now gently to spread them evenly.
6. Bake Your Zucchini Bread:
Pour the batter evenly into your prepared loaf pan. Bake in your preheated oven for 55-65 minutes. To check if it’s done, insert a toothpick into the center — it should come out clean or with just a few moist crumbs.
7. Cool and Serve:
Let the bread cool in the pan for about 15 minutes. Then remove it and cool completely on a wire rack before slicing. This helps the bread slice nicely without crumbling.
Enjoy your moist, flavorful bakery-style zucchini bread as a cozy breakfast or a sweet snack with your favorite drink!
Can I Use Frozen Zucchini for This Bread?
Yes, you can! Just make sure to thaw it completely and squeeze out any excess moisture before adding it to the batter to avoid a soggy loaf.
Can I Substitute the Oil with Butter?
Absolutely! Melted butter works great and will give the bread a richer flavor. Use the same amount as the oil called for in the recipe.
How Should I Store Leftover Zucchini Bread?
Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze for up to 3 months. Thaw overnight in the fridge before enjoying.
Can I Add Mix-Ins Like Nuts or Chocolate Chips?
Yes! Adding chopped nuts, chocolate chips, or raisins is a delicious way to customize your zucchini bread. Just fold them in gently before baking.