Bakery-Style Zucchini Bread is a moist, tender treat packed with shredded zucchini, warm spices like cinnamon and nutmeg, and a hint of vanilla. It has that perfect crumb and just the right amount of sweetness, making it feel like it came straight from your favorite bakery.
I love making this zucchini bread when I have extra zucchini from the garden or the farmer’s market. It’s a great way to use up the veggies and turn them into something everyone will ask for again and again. A little tip I’ve learned: letting the zucchini drain a bit before mixing helps keep the bread from getting soggy but still super soft.
This bread is wonderful on its own, but I’m a big fan of slicing it and spreading a little butter or cream cheese on top for breakfast or an afternoon snack. It always brings a cozy, homemade vibe to the table, and kids and adults alike love it. It’s a simple way to enjoy something homemade that feels extra special.
Key Ingredients & Substitutions
All-purpose flour: This is the base of your bread and gives it structure. For a healthier twist, try using whole wheat flour, but expect a denser texture.
Zucchini: Fresh grated zucchini brings moisture and a subtle veggie flavor. Make sure to squeeze out the water, so the bread isn’t soggy.
Sugars: Using a mix of granulated and brown sugar adds sweetness and moisture. If you want less sweetness, reduce the sugar slightly or swap with coconut sugar.
Spices: Cinnamon and nutmeg add warmth and depth. You can adjust these or add a pinch of ground cloves or allspice for a different twist.
Oil vs Butter: The recipe uses oil to keep the bread moist and tender. You can use melted butter instead for a richer flavor.
Nuts: Walnuts or pecans add texture and nutty notes but feel free to skip or replace with chocolate chips for a fun variation.
How Do You Keep Zucchini Bread Moist but Not Soggy?
The secret to moist, perfect zucchini bread is managing the water content from the zucchini:
- After grating, place the zucchini in a clean kitchen towel or cheesecloth.
- Twist and squeeze it gently to drain excess water, but don’t dry it completely, so it keeps some moisture.
- Fold the zucchini into your batter gently; overmixing can make the bread tough.
This helps the bread stay soft, not wet or dense. Also, baking in a well-preheated oven ensures even cooking and a nicely browned crust.
Equipment You’ll Need
- 8×4-inch loaf pan – I recommend this size for even baking and a nice crust on the bread.
- Box grater – makes quick work of shredding zucchini and helps get the right texture.
- Mixing bowls – you’ll need one for the dry ingredients and one for the wet to keep things organized.
- Whisk or spatula – good for mixing ingredients smoothly without overworking the batter.
- Measuring cups and spoons – for precise ingredient portions, ensuring the right texture and flavor.
- Parchment paper or non-stick spray – helps prevent sticking and cleanup is easier.
Flavor Variations & Add-Ins
- Replace walnuts with chocolate chips for a sweet surprise in every bite.
- Add a splash of lemon zest or orange zest to brighten the flavors.
- Mix in shredded coconut for a tropical twist and extra texture.
- Use pumpkin pie spice instead of cinnamon and nutmeg for a fall-flavored bread.
How to Make Bakery-Style Zucchini Bread?
Ingredients You’ll Need:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1/2 cup vegetable oil (or canola oil)
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- Optional: 1/2 cup chopped walnuts or pecans
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation, plus 50-60 minutes for baking. Allow an additional 10 minutes for cooling before slicing and serving.
Step-by-Step Instructions:
1. Prepare Your Oven and Loaf Pan:
Preheat your oven to 350°F (175°C). Grease an 8×4-inch loaf pan lightly and sprinkle with flour, or line it with parchment paper to prevent sticking.
2. Drain the Zucchini:
Grate the zucchini using a box grater. Put the shredded zucchini into a clean kitchen towel and gently squeeze to remove excess moisture. This helps keep the bread moist but not soggy.
3. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, ground cinnamon, and nutmeg. This ensures the spices and leavening agents are evenly distributed.
4. Mix Wet Ingredients:
In a large bowl, beat the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until well combined and smooth.
5. Combine Wet and Dry Mixes:
Add the dry ingredients into the wet ingredients bowl and mix gently just until combined. Avoid overmixing to keep your bread tender and light.
6. Add Zucchini and Nuts:
Fold the grated zucchini and optional chopped nuts into the batter gently, making sure everything is evenly mixed without overworking the batter.
7. Bake the Bread:
Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for about 50-60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
8. Cool and Serve:
Take the bread out of the oven and let it cool in the pan for about 10 minutes. Then transfer it onto a wire rack to cool completely before slicing. Serve plain or with a spread of butter or cream cheese for a delicious treat!
Can I Use Frozen Zucchini for This Bread?
Yes, you can use frozen zucchini, but make sure to thaw it completely and squeeze out all excess moisture before adding it to the batter. This helps prevent sogginess.
How Should I Store Leftover Zucchini Bread?
Store the bread 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 before serving.
Can I Substitute the Oil with Butter?
Absolutely! Melted butter can be used in place of oil for a richer flavor. Use the same amount – 1/2 cup – and melt it before mixing with the wet ingredients.
What Can I Add Instead of Nuts?
If you’re not a fan of nuts, try adding chocolate chips, dried fruit like raisins or cranberries, or leave them out entirely for a simple classic zucchini bread.
