This moist cinnamon zucchini bread is a cozy treat, baked in a beautiful bundt pan! It’s filled with tasty ingredients like fresh zucchini and sweet cinnamon, perfect for any time of day.
I love serving this bread warm with a little butter on top. Honestly, it’s so good you might catch me sneaking an extra slice (or two!). Who can resist that yummy smell? 😄
Key Ingredients & Substitutions
Flour: All-purpose flour works best for this recipe. If you’re looking for a gluten-free option, try using a 1:1 gluten-free flour blend.
Sugars: I use a mix of granulated and brown sugar for flavor depth. If you’re watching sugar intake, feel free to reduce the total sugar or use a sugar alternative like stevia or monk fruit.
Zucchini: Fresh zucchini is key for moisture. If you can’t find zucchini, grated carrots make a great substitute, though the flavor will be different!
Nuts: While walnuts or pecans add crunch, feel free to skip them if you prefer a nut-free version or swap for chocolate chips for a sweeter treat.
How Do I Prepare Zucchini for the Bread?
Properly preparing zucchini is essential for avoiding soggy bread. Here’s how:
- Grate the zucchini using a box grater or food processor.
- Place the grated zucchini in a clean kitchen towel or paper towels.
- Twist the towel to squeeze out as much moisture as possible. This step ensures your bread stays light and fluffy!
Taking the time to prepare the zucchini will make a noticeable difference in the final texture of your bread!
Moist Cinnamon Zucchini Bread in Bundt Pan
Ingredients:
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg (optional)
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3 large eggs
- 1 cup vegetable oil (or canola oil)
- 1 teaspoon vanilla extract
- 2 ½ cups grated zucchini (about 2 medium zucchinis, squeezed dry)
- 1/2 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This delightful zucchini bread takes about 20 minutes to prepare and should bake for 50-60 minutes. Once baked, you’ll want to let it cool for about 15 minutes before enjoying it! So, set aside roughly 1 hour and 40 minutes to make this tasty treat.
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Grab your bundt pan and generously grease it with butter or cooking spray, then dust it with flour. This step is important to ensure the bread comes out easily after baking.
2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and nutmeg (if you’re using it). This combination of dry ingredients is what gives the bread its lovely rise and flavor.
3. Combine the Wet Ingredients:
In a separate bowl, beat together the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Mix until everything is well blended and creamy.
4. Combine Dry and Wet Ingredients:
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. It’s important not to overmix, or your bread may become tough instead of light and fluffy.
5. Fold in Zucchini and Nuts:
Gently fold in the grated zucchini and chopped walnuts or pecans if you’re including them. This adds moisture and a delightful crunch to your bread.
6. Pour into Bundt Pan:
Carefully pour the batter into your prepared bundt pan, smoothing the top with a spatula to make sure it bakes evenly.
7. Bake to Perfection:
Place the bundt pan in the preheated oven and bake for 50-60 minutes. Check for doneness by inserting a toothpick into the center; if it comes out clean, your bread is ready!
8. Cool and Remove from Pan:
Allow the bread to cool in the pan for about 15 minutes. Then, carefully invert the pan onto a wire rack and gently shake or tap to release the bread. Let it cool completely.
9. Slice and Enjoy:
Once cooled, slice your beautiful cinnamon zucchini bread. Serve it warm or at room temperature, with a pat of butter or cream cheese spread if desired. Enjoy every delicious bite!
This moist cinnamon zucchini bread combines the fresh taste of zucchini with the warm spices of cinnamon, baked beautifully in a bundt shape for an impressive presentation while keeping it homemade and inviting!
FAQ for Moist Cinnamon Zucchini Bread in Bundt Pan
Can I Use Frozen Zucchini for This Recipe?
Yes, you can! Just be sure to thaw the frozen zucchini and squeeze out excess moisture before adding it to the batter. This will help maintain the bread’s texture and moisture level.
How Do I Store Leftovers?
Store any leftover zucchini bread in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can wrap it tightly in plastic wrap and store it in the fridge for up to a week, or freeze individual slices for up to 3 months.
Can I Substitute Whole Wheat Flour?
Yes, you can substitute up to half of the all-purpose flour with whole wheat flour for a healthier option. Keep in mind that it may result in a slightly denser texture, so you may want to adjust the liquid slightly if needed.
What’s the Best Way to Serve This Bread?
This bread is delicious on its own, but you can serve it warm with a pat of butter or cream cheese spread for added creaminess. It also makes a great breakfast or snack paired with a cup of coffee or tea!
