Bakery-Style Zucchini Bread is a moist, tender loaf packed with zucchini goodness and just the right balance of cinnamon and sweetness. This bread has that soft, fluffy crumb you’d expect from a cozy neighborhood bakery, with little flecks of green that sneak in a touch of freshness. It’s a perfect treat for breakfast, snack time, or whenever you need a little something homemade and comforting.
I love making this zucchini bread because it feels like a secret way to eat veggies without even noticing. The zucchini keeps the bread super moist, so it stays fresh for days without drying out. My tip? Don’t skip the cinnamon—it gives the bread a gentle warmth that makes every slice feel like a hug. Plus, if you want to get fancy, tossing in some chopped nuts or chocolate chips really takes it over the top.
When I serve this bread, I usually toast a slice and spread a little butter on top. It’s simple, satisfying, and makes a great little morning pick-me-up. Over the years, sharing this bread with friends and family has made it a regular favorite, especially during zucchini season when fresh veggies are everywhere. It’s the kind of recipe that makes you happy to share a slice and maybe grab two for yourself!
Key Ingredients & Substitutions
Zucchini: Fresh zucchini adds moisture and a subtle veggie flavor. Be sure to squeeze out excess water to prevent soggy bread. If you don’t have zucchini, grated yellow squash works well too.
Oil & Yogurt: Vegetable oil keeps the bread tender. You can swap it for melted coconut oil or a mild-flavored olive oil. The Greek yogurt (or sour cream) adds creaminess and keeps the bread moist—if dairy-free, try a dairy-free yogurt.
Flour & Leavening: All-purpose flour gives a classic texture. For a gluten-free option, use a 1:1 gluten-free flour blend. Baking soda and baking powder work together to give the bread a good rise and light crumb.
Spices & Sweetener: Cinnamon is the star spice here, adding warm flavor. Nutmeg is optional but a nice touch. Granulated sugar sweetens it up, but brown sugar or coconut sugar can add a bit more moisture and depth.
Add-Ins: Nuts and chocolate chips are great for texture and flavor. If you have allergies or prefer no extras, leaving them out still makes delicious bread.
How Do I Make Sure My Zucchini Bread is Moist but Not Soggy?
Soggy zucchini bread usually happens if there’s too much moisture from the zucchini or if the bread isn’t baked through. Here’s what helps:
- After grating zucchini, place it in a clean kitchen towel and squeeze firmly to remove excess water.
- Mix the wet and dry ingredients just until combined—overmixing can make the bread dense.
- Bake until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let the bread cool in the pan first, then move to a wire rack to stop moisture buildup underneath.
Following these steps keeps your bread soft and tender without turning it soggy, giving you that bakery-style crumb every time.
Equipment You’ll Need
- 9×5-inch loaf pan – I recommend this size because it helps the bread bake evenly and gives that classic loaf shape.
- Mixing bowls – you’ll need one for the dry ingredients and one for the wet; stainless steel or glass works well.
- Whisk or wooden spoon – good for mixing and combining ingredients smoothly.
- Grater – for shredding zucchini; a box grater works best and actually speeds up the process.
- Measuring cups and spoons – to get your ingredients just right for perfect texture and flavor.
- Parchment paper or cooking spray – for easy removal and to prevent sticking.
Flavor Variations & Add-Ins
- Chocolate chips: Stir in mini or regular-sized chips for extra sweetness and gooey bits in every slice.
- Nuts: Walnuts or pecans add crunch and depth; toast them lightly first for more flavor.
- Spices: Swap or add ingredients like ginger, allspice, or cloves to change the warm spice profile.
- Fruits: Add dried cranberries or raisins for chewy bursts of tart or sweet flavor.
Bakery-Style Zucchini Bread
Ingredients You’ll Need:
Main Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon ground cinnamon
- ¼ teaspoon ground nutmeg (optional)
- 1 ¼ cups granulated sugar
- 2 large eggs
- ½ cup vegetable oil (or canola oil)
- ¼ cup plain Greek yogurt or sour cream
- 2 teaspoons vanilla extract
- 1 ½ cups grated zucchini (about 1 medium zucchini), moisture squeezed out
Optional Add-Ins:
- ½ cup chopped walnuts or pecans
- ½ cup mini chocolate chips
How Much Time Will You Need?
Plan for about 15 minutes of prep time, including grating zucchini and mixing the ingredients. Baking takes around 50 to 60 minutes. Allow about 15 more minutes for the bread to cool in the pan before transferring it to a wire rack to cool completely. Overall, about 1 hour and 30 minutes from start to finish.
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 for an easy clean-up and smooth release.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg (if using) until everything is evenly combined.
3. Beat Wet Ingredients:
In a large bowl, beat the sugar and eggs until the mixture looks light and fluffy. Add the vegetable oil, Greek yogurt (or sour cream), and vanilla extract, mixing until smooth.
4. Combine Wet and Dry Mixtures:
Carefully add the dry ingredients to the wet ingredients bit by bit, stirring gently until just combined. Avoid overmixing to keep the bread tender.
5. Add Zucchini and Extras:
Fold in the grated zucchini, plus any optional chopped nuts or mini chocolate chips for added texture and flavor.
6. Bake Your Bread:
Pour the batter into the prepared loaf pan and spread it out evenly. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
7. Cool and Serve:
Remove the bread from the oven and let it cool in the pan for about 15 minutes. Then transfer it to a wire rack to cool completely before slicing. Enjoy plain, toasted, or with a bit of butter or cream cheese.
Can I Use Frozen Zucchini for This Bread?
Yes! Just make sure to fully thaw the zucchini and squeeze out all extra moisture before adding it to the batter to avoid a soggy loaf.
Can I Substitute the Oil with Butter?
Absolutely! Melted butter works well and adds a richer flavor. Use the same amount as the oil called for in the recipe.
How Do I Store Leftover Zucchini Bread?
Store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for about a week. You can also freeze sliced bread wrapped tightly for up to 3 months.
Can I Add Nuts or Chocolate Chips?
Yes! Adding chopped walnuts, pecans, or mini chocolate chips is a delicious way to customize your bread. Just fold them in with the zucchini before baking.
