Bakery-Style Zucchini Bread is a soft, moist treat packed with shredded zucchini and a hint of warm cinnamon. It’s just like the kind you’d find at your favorite local bakery, with a tender crumb and a slightly sweet crust that makes it irresistible. This bread is a great way to sneak some veggies into your day without even thinking about it.
I love making this zucchini bread because it’s so simple and comforting. The zucchini keeps it nice and moist, while a touch of vanilla and cinnamon gives it a cozy flavor that everyone always goes back for seconds. Plus, it fills the house with the best smell as it bakes, which is honestly almost as good as eating it!
My favorite way to enjoy this bread is slightly warmed with a thin spread of butter or cream cheese—it makes a perfect snack or breakfast. It also freezes beautifully, so I usually slice it up and save some for later. Whether you’re sharing it with friends or just treating yourself, this zucchini bread feels like a little slice of homemade happiness.
Key Ingredients & Substitutions
Zucchini: Fresh zucchini adds moisture and a mild flavor. Be sure to shred it finely so it spreads evenly and the bread stays soft. If you don’t have zucchini, you can try shredded yellow squash as a similar swap.
Flour: All-purpose flour works best for a tender crumb. For a gluten-free option, try a gluten-free flour blend, but expect a slight change in texture.
Sweeteners: Both granulated and brown sugar add sweetness and moisture. Brown sugar gives a deeper, caramel-like flavor. You can substitute coconut sugar or a sugar alternative if needed.
Yogurt or sour cream: These add moistness and tang. If you’re avoiding dairy, use a dairy-free yogurt or even applesauce as a swap, which keeps the bread moist but changes the flavor slightly.
Spices: Cinnamon and nutmeg bring warmth and depth. Feel free to adjust the amounts or skip nutmeg if preferred.
How Can You Keep Zucchini Bread Moist Without Getting Watery?
Shredded zucchini contains a lot of water, which can make your bread soggy if not handled right. To keep it just right:
- Shred zucchini finely for even moisture distribution.
- For drier zucchini, you can gently squeeze out excess water using a clean kitchen towel or paper towels. Just a light squeeze works best—you don’t want to dry it too much, or you’ll lose moisture that keeps the bread soft.
- Fold zucchini into the batter last to avoid overmixing, which can make bread dense.
- Use yogurt or sour cream as in the recipe; they help lock in moisture.
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 large one for combining wet ingredients and a medium for dry ingredients make mixing easy and mess-free.
- Whisk or hand mixer – I find a whisk works well, but a hand mixer can make blending the wet ingredients faster and smoother.
- Grater – for finely shredding the zucchini, which helps the moisture distribute evenly throughout the bread.
- Parchment paper or cooking spray – to prevent sticking and make removing the loaf simple and clean.
Flavor Variations & Add-Ins
- Chocolate chips – add 1/2 cup for a sweeter, dessert-like bread perfect with coffee or tea.
- Blueberries or chopped apples – fold in 1/2 cup for extra fruitiness and moisture.
- Spice blend – mix in a pinch of ginger, cloves, or allspice to give it a warm, holiday vibe.
- Cream cheese swirl – spoon a few dollops of softened cream cheese into the batter before baking for a creamy surprise inside.
Bakery-Style Zucchini Bread
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 2 large eggs
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/2 cup vegetable oil (or canola oil)
- 1/4 cup plain yogurt or sour cream
- 2 teaspoons vanilla extract
- 1 1/2 cups finely shredded zucchini (about 1 medium zucchini)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins or chocolate chips (optional)
Time Needed:
This recipe takes about 15 minutes to prepare and roughly 50-60 minutes to bake. Add another 15 minutes to cool before slicing. All together, about 1 hour and 30 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Your Pan and Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper for easy release.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg until well combined.
3. Combine Wet Ingredients:
In a large bowl, beat the eggs with the granulated sugar and brown sugar until the mixture looks light and fluffy. Add vegetable oil, yogurt (or sour cream), and vanilla extract. Mix well to combine all the wet ingredients.
4. Bring Wet and Dry Ingredients Together:
Slowly add the dry ingredients to the wet ingredients, stirring gently with a spatula or spoon just until combined. Be careful not to overmix, as that can make the bread dense.
5. Add Zucchini and Optional Mix-ins:
Fold in the shredded zucchini. If you’d like, add chopped nuts, raisins, or chocolate chips to the batter now and gently mix.
6. Bake Your Bread:
Pour the batter into your prepared loaf pan and spread it evenly. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the bread starts to brown too quickly, you can cover the top loosely with foil.
7. Cool and Serve:
Let the bread cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely. Slice and enjoy! It’s delicious on its own or warmed up with a little butter or cream cheese.
Can I Use Frozen Zucchini for This Bread?
Yes, you can! Just make sure to thaw it completely and squeeze out as much excess moisture as possible before adding it to the batter. This helps keep the bread from becoming too wet.
How Should I Store Leftover Zucchini Bread?
Store leftover zucchini 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 slices at room temperature or warm gently before serving.
Can I Make This Bread Gluten-Free?
Absolutely! Substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend. Keep in mind the texture might be slightly different, but it will still taste delicious.
How Do I Prevent My Zucchini Bread from Being Too Dense?
Be careful not to overmix the batter once you add the flour, and make sure to finely shred and lightly squeeze the zucchini to remove excess water. These steps help ensure a light, tender crumb.
