This deliciously moist cinnamon zucchini bread is baked in a lovely Bundt pan, making it perfect for any gathering or just a cozy snack at home. The blend of spices and fresh zucchini makes it delightful!
I love how easy it is to whip up this bread and enjoy a slice while it’s still warm. Plus, my kitchen smells amazing when it’s baking! Who knew zucchini could taste so good? 🥒❤️
Key Ingredients & Substitutions
Zucchini: Fresh zucchini adds moisture and helps keep the bread soft. If you don’t have zucchini, try using grated carrots or even applesauce for a fruity twist.
Flour: All-purpose flour is perfect here. If you’re looking for a gluten-free option, consider using a 1:1 gluten-free flour blend. However, keep in mind that the texture may differ slightly.
Oils: I like using vegetable oil for its neutral flavor, but you could also use melted coconut oil or applesauce for a healthier alternative.
Spices: Ground cinnamon is essential for that warm flavor. Don’t skip it! You can add ginger or allspice for extra warmth. If you prefer a less spicy flavor, simply cut back on the cinnamon a bit.
Nuts: I enjoy adding walnuts or pecans for crunch, but feel free to skip them if you’re nut-free. Chocolate chips can also be a fun substitute!
How Do I Ensure My Zucchini Bread is Moist?
To keep your zucchini bread nice and moist, follow these tips:
- Grate the zucchini and then squeeze out excess moisture using a clean kitchen towel. This prevents the bread from becoming too wet.
- Don’t over-mix the batter; stir until just combined. Over-mixing can make the bread dense.
- Check for doneness with a toothpick. If it comes out clean, your bread is ready to come out of the oven!
- Let the bread cool in the pan for a bit before transferring it to a wire rack, as this helps maintain its shape.
Moist Cinnamon Zucchini Bread in a Bundt Pan
Ingredients:
- 3 cups grated zucchini (about 2 medium zucchinis)
- 3 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 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts or pecans (optional)
Time Needed:
This delicious Moist Cinnamon Zucchini Bread will take you about 15 minutes to prepare and 50-60 minutes to bake. Make sure to allow about 15 minutes of cooling time in the pan before transferring it to a cooling rack. Total time is roughly 1 hour and 30 minutes, including prep and cooling!
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
Start by preheating your oven to 350°F (175°C). While it’s heating, take your Bundt pan and give it a good greasing with butter or cooking spray, then sprinkle a little flour inside to help the bread come out easily later.
2. Mixing the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg (if you’re using it). This helps to evenly distribute the leavening agents and spices throughout the flour for a consistent flavor and rise.
3. Combining Wet Ingredients:
In a large bowl, mix together the granulated sugar, brown sugar, and vegetable oil until well blended. Next, add in the eggs one at a time, beating well after each addition. Stir in the vanilla extract, bringing all the goodness together!
4. Bringing It All Together:
Now, gradually add the dry mixture to the wet mixture, stirring until just combined. Be careful not to over mix! Gently fold in the grated zucchini and any chopped nuts if you’re using them, making sure they’re evenly distributed in the batter.
5. Pouring and Baking:
Pour the batter evenly into your prepared Bundt pan and smooth out the top with a spatula to spread it evenly. Bake in your preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean. You want to smell that amazing aroma filling your kitchen!
6. Cooling:
Once baked, carefully take the Bundt pan out of the oven and let the bread cool in the pan for about 15 minutes. After that, invert the pan onto a cooling rack to release the bread and let it cool completely before slicing.
7. Serving:
Once your zucchini bread has cooled, slice it up and enjoy! It’s lovely served plain or with a pat of butter or a spread of cream cheese for that extra deliciousness.
Enjoy this moist, warmly spiced zucchini bread that’s perfect for breakfast, a snack, or dessert! Happy baking!
FAQ for Moist Cinnamon Zucchini Bread in a Bundt Pan
Can I Use Frozen Zucchini for This Recipe?
Absolutely! Just make sure to thaw and thoroughly drain the frozen zucchini to remove excess moisture before adding it to the batter. Pat it dry with a paper towel for the best results.
Can I Substitute the Oil with Applesauce?
Yes, using unsweetened applesauce is a great substitute for oil! It will add a bit of natural sweetness and reduce the fat content, keeping the bread moist. Use an equal amount as the oil in the recipe.
How Should I Store Leftover Zucchini Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week or freeze individual slices in plastic wrap and then in a freezer bag for up to 3 months.
Can I Add Other Mix-Ins?
Definitely! Feel free to add chocolate chips, dried cranberries, or even shredded coconut for a fun twist. Just keep the total mix-ins to about 1 cup so that the batter maintains the right texture.
