Bakery-Style Zucchini Bread is a soft, moist treat packed with shredded zucchini that keeps it wonderfully tender. This bread has just the right amount of sweetness and a hint of spice, making it feel like it’s fresh from your favorite bakery. The texture is perfect—light enough to enjoy anytime but hearty enough to feel like a special snack.
I love making this bread because it’s so simple and forgiving, and it’s a great way to use extra zucchini from the garden or store. One of my favorite tricks is to add a handful of chopped nuts or chocolate chips for a little extra fun and crunch. Whenever I bake this, the whole kitchen fills with that cozy, cinnamon-spiced smell that makes you want to grab a slice right away.
My go-to way to enjoy this zucchini bread is slightly warmed with a pat of butter or a smear of cream cheese—it turns a simple slice into a little moment of happiness. It’s such a crowd-pleaser too, perfect for breakfast, a snack, or even dessert. I always find that it disappears fast once people get a taste!
Key Ingredients & Substitutions
Zucchini: Fresh, grated zucchini adds moisture and subtle flavor. Be sure to grate it finely so it blends well. No need to squeeze out the water; it helps keep the bread moist.
Butter & Sugars: Butter gives richness and flavor. You can substitute with the same amount of vegetable oil for a lighter texture. Brown sugar adds a bit of depth; using all granulated sugar is fine if you prefer.
Flour: All-purpose flour is standard here. For a healthier twist, try half whole wheat flour, but expect a denser texture.
Sour Cream or Greek Yogurt: This keeps the bread tender and moist. If dairy is an issue, use a non-dairy yogurt or applesauce as alternatives.
Spices: Cinnamon and nutmeg bring warm flavor notes. Feel free to add a pinch of cloves or ginger if you like a spicier bread.
Add-ins: Nuts like walnuts or pecans add crunch and texture. Chocolate chips are a tasty, sweeter surprise. Both are optional but make the bread extra special.
How Do You Keep Zucchini Bread Moist Without It Being Too Wet?
Moisture balance is key in zucchini bread since zucchini has a lot of water. Here’s how to nail it:
- Grate the zucchini finely; the smaller pieces mix better and hold moisture evenly.
- Don’t squeeze out the zucchini liquid—this moisture keeps the bread soft.
- Use sour cream or Greek yogurt to add richness and tender crumb.
- Mix ingredients gently; overmixing can make the bread tough.
- Bake until a toothpick shows just a few moist crumbs; overbaking dries it out.
By following these steps, your bread will stay soft, not soggy, and have that perfect bakery-style crumb every time.
Equipment You’ll Need
- 9×5-inch loaf pan – I like to use this size because it gives the bread a nice shape and even baking.
- Medium mixing bowls – useful for whisking the dry ingredients separately and combining everything smoothly.
- Electric hand mixer or whisk – makes creaming the butter and sugars easier and faster.
- Grater – essential for finely shredding the zucchini, which helps it mix evenly into the batter.
- Measuring cups and spoons – for accurate ingredient amounts, especially for spices and liquids.
- Spatula or rubber scraper – helps fold in the zucchini and optional add-ins gently.
- Baking sheet or cooling rack – to cool the bread after baking without trapping steam.
Flavor Variations & Add-Ins
- Chocolate Chips: Add 1/2 cup for a sweet surprise and richer flavor.
- Walnuts or Pecans: Mix in chopped nuts for crunch and texture.
- Spice Mix: Incorporate a pinch of ground cloves or allspice for deeper warmth.
- Dried Fruits: Fold in raisins or dried cranberries for added sweetness and chewiness.
Bakery-Style Zucchini Bread
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- 1/2 cup sour cream or Greek yogurt
- Optional: 1/2 cup chopped nuts (walnuts or pecans) or chocolate chips
Time You’ll Need:
This zucchini bread takes about 15 minutes to mix and prepare, plus 55 to 65 minutes to bake. After baking, give it another 15 minutes to cool before slicing. So, plan for around 1 hour and 30 minutes from start to finish to enjoy your fresh, homemade bread.
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Lightly grease and flour a 9×5-inch loaf pan, so the bread doesn’t stick after baking.
2. Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This makes sure your spices and leavening are evenly spread through the bread.
3. Cream Butter and Sugars
In a large bowl, use a mixer or wooden spoon to cream the softened butter with the granulated and brown sugars. Keep mixing until the mixture is light and fluffy, about 3-4 minutes.
4. Add Eggs and Vanilla
Beat in the eggs one at a time, making sure each is fully blended before adding the next. Then stir in the vanilla extract for a lovely aroma and extra flavor.
5. Combine Wet and Dry Ingredients
Alternately add the dry ingredient mixture and sour cream (or Greek yogurt) to your wet mixture. Start and finish with the dry ingredients, mixing gently after each addition until just combined. This keeps the batter tender.
6. Fold in Zucchini and Optional Add-ins
Gently fold in the grated zucchini, and if you like, toss in your nuts or chocolate chips. Be careful not to overmix; you want everything evenly spread but still light.
7. Bake Your Bread
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 55-65 minutes. To check if it’s done, insert a toothpick in the middle; it should come out clean or with just a few moist crumbs.
8. Cool and Enjoy
Let your bread cool in the pan on a wire rack for about 15 minutes. Then take it out of the pan to cool completely. Slice and enjoy warm with a bit of butter or cream cheese for the best taste!
Can I Use Frozen Zucchini for This Bread?
Yes, you can use frozen zucchini! Just make sure to thaw it completely and then squeeze out as much excess water as possible before adding it to the batter to avoid extra moisture.
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 at room temperature before serving.
Can I Make This Bread Gluten-Free?
Absolutely! Substitute the all-purpose flour with a gluten-free baking blend that includes xanthan gum for best results. The texture may be slightly different, but it will still be delicious.
What’s the Best Way to Add Nuts or Chocolate Chips?
Fold in nuts or chocolate chips gently at the end of mixing to prevent overworking the batter. This keeps them evenly distributed without making the bread dense.
