This moist cinnamon zucchini bread baked in a bundt pan is a cozy treat for everyone! It’s loaded with delicious zucchini and warm spices that make it smell heavenly.
I love how easy it is to make—just combine the ingredients, pour into the pan, and let it bake. Perfect for breakfast or a sweet snack anytime! Plus, it’s a sneaky way to get some veggies in! 😄
If zucchini isn’t in season, shredded carrots can be a tasty alternative.
Sugars: A blend of granulated and brown sugars gives a deeper flavor. You can use coconut sugar for a lower GI option or a sugar substitute if you’re watching your sugar intake. However, this may change the texture a bit.
Eggs: They help bind the ingredients and add moisture. For a vegan version, you can substitute each egg with 1/4 cup unsweetened applesauce or a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water).
Nuts: Walnuts or pecans add a nice crunch. If there are nut allergies, pumpkin seeds make a great substitute!
How Do I Ensure My Zucchini Bread is Moist and Flavorful?
The key to moist zucchini bread lies in how you prepare the zucchini and balance the ingredients. Here are some tips:
- Grate your zucchini finely, and make sure to squeeze out any excess moisture using a clean kitchen towel. This helps prevent the bread from becoming soggy.
- Don’t overmix the batter! Combine until just mixed to keep the bread light and airy.
- Check your bread a little before the end time! Ovens can vary, so check for doneness at 50 minutes; it should spring back when gently pressed.
- Let the bread cool slightly in the pan to avoid breaking when transferring it to a wire rack.
These small steps can make a big difference in achieving a moist and delicious zucchini bread!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your bread, providing structure. If you want a gluten-free option, try using almond flour or a gluten-free all-purpose blend. Just keep in mind, it might alter the texture slightly.
Zucchini: Fresh zucchini adds moisture and isn’t too strong in flavor. Grate it and include it without peeling for added fiber.
Moist Cinnamon Zucchini Bread in a Bundt Pan
Ingredients You’ll Need:
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg (optional)
- 1/4 teaspoon ground cloves (optional)
Wet Ingredients:
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 3 large eggs
- 1/2 cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
- 2 cups grated zucchini (about 2 medium zucchinis, unpeeled)
Add-Ins:
- 1/2 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and 50-60 minutes of baking time. Plus, you’ll want to let the bread cool for about 15 minutes after baking before slicing into it. In total, you’re looking at around 1 hour and 30 minutes until you can enjoy this delicious treat!
Step-by-Step Instructions:
1. Prepping the Bundt Pan:
Start by preheating your oven to 350°F (175°C). Take a 10-inch bundt pan and grease it well with butter or vegetable oil, then dust it with flour to prevent the bread from sticking. This makes it easier to remove once baked!
2. Mixing the Dry Ingredients:
In a medium bowl, combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves (if using). Whisk them together until they are well mixed.
3. Combining the Wet Ingredients:
In a large bowl, add the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Beat these together until everything is well combined and smooth.
4. Bringing It All Together:
Slowly add the dry ingredients to the wet mixture, stirring gently until just combined. Make sure not to overmix—it’s okay if a few lumps remain!
5. Adding Zucchini and Nuts:
Now, fold in the grated zucchini and chopped walnuts or pecans (if using) until evenly distributed throughout the batter. This adds moisture and flavor!
6. Pouring Into the Pan:
Carefully pour the batter into your prepared bundt pan. Use a spatula to smooth the top for an even bake.
7. Baking:
Place the bundt pan in the preheated oven and bake for 50-60 minutes. Check for doneness by inserting a toothpick in the center; it should come out clean!
8. Cooling:
Once done, remove the pan from the oven and let it cool for about 15 minutes. Gently run a knife around the edges to loosen, then invert the pan onto a wire rack to cool completely.
9. Serving:
Once fully cooled, slice your delicious zucchini bread. It can be enjoyed plain or with a sprinkle of powdered sugar or a drizzle of cream cheese glaze for extra indulgence!
Enjoy your moist cinnamon zucchini bread! It’s sure to be a hit with family and friends.
Frequently Asked Questions (FAQ)
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can use whole wheat flour! However, it may result in a denser texture. If you want to keep some lightness, try using half whole wheat and half all-purpose flour.
Can I Make This Bread Vegan?
Absolutely! Substitute the 3 eggs with 3/4 cup of unsweetened applesauce or 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water for each egg. This will help maintain moisture and binding in the bread.
How Should I Store Leftover Zucchini Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and refrigerate for up to a week, or freeze for up to 3 months. Just thaw before serving!
Can I Add Other Ingredients, Like Chocolate Chips or Dried Fruit?
Definitely! Feel free to add 1 cup of chocolate chips, raisins, or dried cranberries for a sweet twist. Just be mindful that it may alter the baking time slightly, so check for doneness around the 50-minute mark.
