This moist cinnamon zucchini bread is a delightful treat! Made with grated zucchini and warm spices, it’s perfect for breakfast or a cozy snack anytime.
Plus, using a bundt pan makes it look super fancy, even if it’s easy to whip up. I love enjoying a slice with my morning coffee—talk about a happy start to the day!
Key Ingredients & Substitutions
Zucchini: Grated zucchini adds moisture to the bread. If zucchini isn’t available, you can use carrots for a similar texture and sweetness.
Flour: All-purpose flour works best, but you can swap in whole wheat flour for added nutrition. Just note that the texture might be a bit denser.
Sugars: Both granulated and brown sugar are used here. You can reduce the sugar slightly if you want a less sweet bread, or use coconut sugar for a healthier option.
Oil: Vegetable or canola oil is great for moisture. If you prefer, substitute with melted coconut oil for a slight flavor change, or applesauce for a lower-fat version.
Optional Add-ins: Walnuts add crunch, while raisins or chocolate chips bring sweetness. Feel free to leave them out or mix and match based on your taste!
How Do I Ensure My Zucchini Bread Is Moist and Fluffy?
One way to achieve a moist texture is to ensure you don’t overmix the batter. Overmixing can lead to tough bread. Here are some tips:
- Mix the dry ingredients together well before adding them to the wet mixture. This ensures even distribution.
- When combining wet and dry ingredients, stir until just combined. A few lumps are okay!
- Don’t press the grated zucchini too hard when measuring, as retaining some moisture is key.
These simple tips will help you create a deliciously moist zucchini bread each time!
Moist Cinnamon Zucchini Bread in Bundt Pan
Ingredients You’ll Need:
- Dry Ingredients:
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- Wet Ingredients:
- 4 large eggs
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup vegetable oil (or canola oil)
- 2 teaspoons vanilla extract
- Mix-ins (Optional):
- 2 1/2 cups grated zucchini (about 2 medium zucchinis, unpeeled)
- 1 cup chopped walnuts or pecans
- 1/2 cup raisins or chocolate chips
How Much Time Will You Need?
This delightful zucchini bread takes about 15 minutes to prep and 50-60 minutes to bake. After that, you’ll want to let it cool for about 15 minutes in the pan before transferring it to a wire rack. In total, you’re looking at roughly 1 hour and 30 minutes of your day to enjoy this tasty treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 350°F (175°C). This is important to ensure that your bread bakes evenly. Grease and flour your bundt pan well to keep the bread from sticking.
2. Combine the Dry Ingredients:
In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, and salt. Mixing these dry components separately helps ensure everything is well-distributed.
3. Mix the Wet Ingredients:
In another large mixing bowl, use a whisk or electric mixer to beat the eggs with granulated sugar and brown sugar until the mixture is creamy and smooth. This usually takes about 2-3 minutes.
4. Add Oil and Vanilla:
Pour in the vegetable oil and vanilla extract into the egg mixture. Mix until everything is well combined and smooth.
5. Combine Dry and Wet Ingredients:
Slowly add the dry ingredients to the wet ingredients, using a spatula to gently mix them together until just combined. Be careful not to overmix, as this can lead to a denser bread.
6. Fold in the Zucchini and Optional Ingredients:
Gently fold in the grated zucchini, along with any add-ins like nuts, raisins, or chocolate chips if you’d like. Just stir until incorporated—again, avoid overmixing!
7. Pour and Smooth the Batter:
Pour the batter into your prepared bundt pan, using a spatula to smooth the top for even baking.
8. Bake to Perfection:
Place the bundt pan in the middle of the preheated oven and bake for 50-60 minutes. To check for doneness, insert a toothpick into the center; if it comes out clean, your bread is ready!
9. Cool the Bread:
Once baked, allow the loaf to cool in the pan for about 15 minutes. This will make it easier to remove. Then, carefully invert the pan onto a wire rack to cool completely.
10. Serve and Enjoy:
Slice your warm, fragrant zucchini bread and enjoy it as is, or add a dusting of powdered sugar on top for a sweet touch. You can even drizzle it with a cream cheese glaze if you want to make it extra special!
Enjoy your moist cinnamon zucchini bread—perfect for breakfast, snacks, or dessert any time of day!
FAQ for Moist Cinnamon Zucchini Bread in Bundt Pan
Can I Use Frozen Zucchini in This Recipe?
Yes! If you have frozen zucchini, make sure to thaw and drain it well before adding it to the batter. Excess moisture can affect the texture of the bread, so squeezing out any water using a clean kitchen towel is a great idea.
How Do I Store Leftover Zucchini Bread?
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 refrigerate it for up to a week or freeze it for up to 3 months—just wrap it tightly in plastic wrap and then foil, or place it in a freezer-safe bag.
Can I Make This Recipe Gluten-Free?
Absolutely! You can substitute the all-purpose flour with a gluten-free all-purpose blend that contains xanthan gum. Just make sure to check that your other ingredients (like baking powder) are also gluten-free. The texture may be slightly different, but it should still be delicious!
What’s the Best Way to Check if My Bread Is Done Baking?
The best way to check if your zucchini bread is done is to insert a toothpick into the center; if it comes out clean or with a few moist crumbs (not wet batter), it’s ready to go! You can also gently press the top; it should spring back when it’s fully baked.
