This Moist Cinnamon Zucchini Bread is a lovely treat that’s both yummy and healthy! Packed with grated zucchini, it’s super moist with a tasty cinnamon twist.
I love making this bread in a Bundt pan because it looks fancy, and the best part? It smells amazing while baking! Slicing it up feels like a sweet victory. 🍞✨
Key Ingredients & Substitutions
All-Purpose Flour: This is essential for structure. For a healthier option, consider using whole wheat flour. If you want a gluten-free version, almond flour or a gluten-free blend can work well! Just adjust the amounts since they absorb moisture differently.
Granulated & Brown Sugar: Both sugars add sweetness and moisture. If you’re looking to cut down on sugar, try using honey or maple syrup—just reduce the liquid elsewhere in the recipe. They’ll give your bread a lovely flavor, too!
Vegetable Oil: This keeps the bread moist. You can substitute it with melted coconut oil or applesauce for a lighter option. Applesauce will also add a hint of sweetness, perfect if you like it fruity!
Zucchini: Fresh, grated zucchini is key for moisture. If zucchini is out of season, shredded carrots can work as a substitute, giving a different but delightful taste and texture.
Nuts and Add-ins: Walnuts or pecans add crunch! If you have nut allergies, you can skip them or use seeds instead. Raisins or chocolate chips are both great but can be swapped for dried cranberries or white chocolate chips for a fun twist.
How Do I Get the Perfect Moist Texture?
Achieving a moist zucchini bread comes down to a couple of key factors. First, ensure you’re squeezing out excess moisture from the zucchini. This keeps the batter from getting too wet.
- Grate the zucchini, then place it in a clean towel. Twist the towel to squeeze out as much liquid as possible.
- Be careful not to overmix your batter after adding the dry ingredients. Mix just until combined to keep the bread soft.
- Don’t skip greasing and flouring your Bundt pan well, as this helps it release easily!
Following these tips will ensure your bread turns out perfectly moist and full of flavor! Happy baking!
Moist Cinnamon Zucchini Bread in Bundt Pan
Ingredients:
- 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 cup brown sugar, packed
- 1 1/2 cups vegetable oil (or canola oil)
- 4 large eggs
- 1 tablespoon vanilla extract
- 3 cups grated zucchini (about 2 medium zucchinis), squeezed dry
- 1 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins or chocolate chips (optional)
How Much Time Will You Need?
This delightful recipe takes about 20 minutes to prep and around 60-70 minutes to bake. After that, let the bread cool a bit before serving. You’ll have a delicious treat ready in about 1 hour and 30 minutes!
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Start by preheating your oven to 350°F (175°C). Then, take your Bundt pan and generously grease it with butter or non-stick spray, and dust it with flour to prevent sticking.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg (if using). This step helps to evenly distribute the dry ingredients, so your bread rises perfectly!
3. Combine the Wet Ingredients:
In another large bowl, beat together the granulated sugar, brown sugar, and oil until the mixture is well combined and smooth. This will create a lovely base for your bread!
4. Add the Eggs and Vanilla:
Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract for that delicious aroma and flavor that enhances the bread.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredient mixture to the wet mixture. Stir gently until just combined—don’t over-mix, as this keeps your bread light and fluffy!
6. Add the Zucchini and Mix-Ins:
Fold in the grated zucchini gently along with any optional ingredients like walnuts, pecans, raisins, or chocolate chips. This is where the magic happens—the zucchini keeps the bread moist and adds great flavor!
7. Pour into the Pan:
Pour the batter into the prepared Bundt pan, spreading it out evenly. This will ensure your bread bakes uniformly and has a beautiful shape!
8. Bake the Bread:
Put the Bundt pan in the preheated oven and bake for 60-70 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Your kitchen will smell heavenly while it bakes!
9. Cool Down:
Once baked, allow the bread to cool in the pan for about 15 minutes. Then, carefully invert it onto a wire rack to cool completely. This will help it maintain its shape and give you that lovely Bundt design.
10. Slice and Enjoy:
Finally, slice up your delicious cinnamon zucchini bread and serve. It’s perfect on its own or with a bit of butter. Enjoy it with your favorite beverage—tea or coffee pairs perfectly!
FAQ for Moist Cinnamon Zucchini Bread in Bundt Pan
Can I Use Frozen Zucchini in This Recipe?
Yes, you can use frozen zucchini! Just make sure to thaw it completely and drain any excess moisture. Pat it dry with paper towels to avoid a soggy batter. Frozen zucchini is a great way to use up leftover garden produce!
How Can I Make This Recipe Healthier?
For a healthier twist, consider substituting half of the all-purpose flour with whole wheat flour. You can also reduce the sugar by using unsweetened applesauce or replace some of the oil with Greek yogurt. This will still keep your zucchini bread moist and delicious!
How Do I Store Leftovers?
Store any leftovers in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. If you’d like to keep it longer, you can freeze slices wrapped tightly in plastic wrap and then in foil for up to 3 months. Just thaw at room temperature or warm in the microwave when you’re ready to enjoy!
Can I Omit the Nuts or Add Other Mix-Ins?
Absolutely! You can skip the nuts if you have allergies or simply prefer a nut-free bread. Feel free to experiment with other add-ins like chopped dried fruit, shredded coconut, or different types of chocolate. Just be sure not to add too many extras to keep the texture balanced!
