This Moist Cinnamon Zucchini Bundt Bread is a tasty treat that combines the warmth of cinnamon with the freshness of zucchini. It’s super soft and perfect for breakfast or as a snack!
Don’t be surprised if your kitchen smells like a bakery while baking this! I love having a slice with my morning coffee—it’s sweet and cozy, just like a hug in cake form!
Key Ingredients & Substitutions
Flour: All-purpose flour is the standard for this recipe, making a wonderful base. If you’re looking for a healthier alternative, you can try whole wheat flour or a gluten-free blend. Just keep in mind that it may affect the texture slightly.
Zucchini: Fresh zucchini is key for moisture. If you’re in a pinch, you could use yellow squash instead, but grated zucchini really gives that perfect balance of flavor and moisture!
Oils: I recommend vegetable or canola oil for this recipe due to their neutral flavor. If you’re looking for a healthier option, applesauce or Greek yogurt can replace some oil, making the bread a bit lighter!
Nuts: Chopped walnuts or pecans add great texture. If you’re nut-free, you can simply leave them out or replace them with sunflower seeds for a bit of crunch.
How Do I Ensure My Bread is Moist and Not Overbaked?
One of the main concerns when baking is avoiding dry bread. Here are a few tips to keep your Zucchini Bundt Bread perfectly moist:
- Grate the zucchini finely and squeeze out excess moisture if it’s too watery. This helps control the moisture level.
- Don’t overmix the batter! Combine just until the dry ingredients are incorporated. Overmixing can lead to tough bread.
- Check the bread a few minutes before the suggested baking time. Ovens can vary, so a toothpick coming out clean is the best sign!
These simple steps can help you achieve the soft, moist bread you’re looking for!
How to Make Moist Cinnamon Zucchini Bundt Bread
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3 large eggs
- 1 cup vegetable oil (or canola oil)
- 2 teaspoons vanilla extract
- 2 cups grated zucchini (about 1 medium zucchini)
- 1/2 cup chopped walnuts or pecans (optional)
Time Estimate:
This delicious Moist Cinnamon Zucchini Bundt Bread takes about 15 minutes to prepare and then 50-60 minutes to bake. After baking, it’s best to let it cool for about 15 minutes before inverting it onto a wire rack. Total time is around 1 hour and 30 minutes, plus cooling time!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). While that’s heating up, generously grease and flour a Bundt pan to make sure the bread doesn’t stick!
2. Mix Dry Ingredients:
In a large bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, and nutmeg. This mixture is your dry base, so give it a good mix! Set this aside for later.
3. Combine Wet Ingredients:
In another large bowl, beat together the granulated sugar, brown sugar, and eggs until smooth and creamy. Then, add the oil and vanilla extract, mixing everything well until combined.
4. Combine Wet and Dry Ingredients:
Now, it’s time to mix the two. Gradually stir in the dry ingredients into the wet mixture. Mix just until everything is combined, but be careful not to overmix, as this can result in a denser bread.
5. Add Zucchini and Nuts:
Gently fold in the grated zucchini and, if you like, the chopped walnuts or pecans. This is what adds flavor and moisture to your bread!
6. Pour and Smooth the Batter:
Pour the batter into the prepared Bundt pan. Use a spatula to smooth the top so it’s even—this will help it bake evenly.
7. Bake:
Pop the Bundt pan into the oven and bake for 50-60 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean!
8. Cooling Time:
Once baked, take the bread out and let it cool in the pan for about 15 minutes. Then, carefully invert it onto a wire rack to cool completely.
9. Serve:
Slice your wonderful bread and serve! Optionally, you can dust it with powdered sugar or drizzle it with a simple glaze to make it extra special. Enjoy your moist, cinnamon-spiced zucchini Bundt bread!
FAQ for Moist Cinnamon Zucchini Bundt Bread
Can I Use Frozen Zucchini for This Recipe?
Yes, you can use frozen zucchini! Just make sure to thaw it completely and drain any excess moisture before grating it. This will help maintain the right consistency in your bread.
What Can I Substitute for Vegetable Oil?
If you’d like to substitute vegetable oil, you can use melted coconut oil or unsweetened applesauce for a healthier option. Just keep in mind that using applesauce may result in a lighter texture!
How Do I Store Leftover Bundt Bread?
You can store any leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. Just thaw overnight in the fridge when ready to eat!
Can I Add Other Mix-Ins?
Absolutely! You can experiment with adding chocolate chips, dried fruits, or even shredded coconut for some extra flavor and texture. Just make sure not to add too much to maintain the balance of ingredients.
