This Cinnamon Zucchini Bundt Bread is a dreamy treat that’s super moist and packed with warm cinnamon flavor. Plus, it sneaks in some healthy zucchini, making each slice a bit of a surprise!
Baking this bread fills your kitchen with the best aroma. It’s perfect for breakfast or an afternoon snack. I love enjoying it with a cup of tea—it’s like a warm hug on a plate! 😊
Key Ingredients & Substitutions
Flour: All-purpose flour is great for this bread. If you’re looking for a gluten-free option, almond flour or a 1:1 gluten-free blend can work too, but it may slightly alter the texture.
Granulated & Brown Sugar: These sugars add sweetness and moisture. You can substitute coconut sugar or a sugar substitute like Stevia for a healthier version if desired.
Zucchini: Fresh zucchini is key to moisture. If you can’t find zucchinis, grated carrots can be a fun substitute, adding sweetness and color.
Oil: Vegetable oil keeps the bread moist. For a healthier twist, replace it with unsweetened applesauce or Greek yogurt, but note it might change the texture slightly.
How Do I Squeeze Excess Moisture from Zucchini?
Removing excess moisture from your zucchini is important for achieving the best bread texture. Here’s how to do it easily:
- After grating the zucchini, place it in a clean kitchen towel or cheesecloth.
- Twist the towel, squeezing out as much liquid as possible—this will help your bread avoid being soggy.
- Do this before measuring your zucchini to ensure you’re using the right amount without extra water.
What’s the Best Way to Ensure Even Baking in My Bundt Bread?
Achieving even baking can be a challenge with Bundt pans due to their shape. Here are some tips:
- Make sure to grease and flour the pan thoroughly to prevent sticking.
- Check your oven temperature with a thermometer to ensure it’s accurate.
- Don’t open the oven door frequently; it can cause temperature fluctuations.
- Use a toothpick test: insert it in the center and check for a clean pull before removing from the oven.
These tips can help you create the perfect Moist Cinnamon Zucchini Bundt Bread every time! Enjoy baking!
Moist Cinnamon Zucchini Bundt Bread Recipe
Ingredients You’ll Need:
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 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 brown sugar, packed
- 3 large eggs
- 1 cup vegetable oil (or melted coconut oil)
- 2 teaspoons vanilla extract
Add-In:
- 2 cups grated zucchini (about 2 medium zucchinis), excess moisture squeezed out
- 1/2 cup chopped walnuts or pecans (optional)
- Powdered sugar for dusting (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 50-60 minutes of baking time. You’ll also want to let the bread cool for around 15 minutes in the pan. Overall, plan for about 1 hour and 30 minutes from start to finish, plus additional cooling time!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). While it’s heating up, grease and flour your 10-12 cup Bundt pan thoroughly. This helps the bread come out easily after baking.
2. Mix Dry Ingredients:
In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and optional spices (nutmeg and cloves). Whisk them together until well mixed. This ensures even distribution of the leavening agents and spices.
3. Cream the Sugars and Eggs:
In a large bowl, beat the granulated sugar, brown sugar, and eggs together until the mixture is light and fluffy. This will take about 2-3 minutes with a hand mixer or whisk.
4. Add Wet Ingredients:
Gradually mix in the oil and vanilla extract until they are fully combined with the sugar and eggs. Take your time with this step to ensure everything is nicely blended.
5. Combine Dry and Wet Ingredients:
Slowly add the dry ingredients to the wet mixture. Gently fold them together until just combined—don’t overmix, or your bread may become dense. It’s okay if there are some small lumps!
6. Add Zucchini and Nuts:
Carefully fold in the grated zucchini and any nuts you decided to use. Make sure they are evenly distributed throughout the batter without overworking it.
7. Pour and Smooth:
Pour the batter evenly into your prepared Bundt pan. Use a spatula to smooth the top so it bakes evenly.
8. Bake:
Place the Bundt pan in the preheated oven and bake for 50-60 minutes. To check if it’s done, insert a toothpick into the center—if it comes out clean or with a few moist crumbs, it’s ready!
9. Cool in the Pan:
Once baked, remove the bread from the oven and let it cool in the pan for about 15 minutes. This step is crucial to help it maintain its shape.
10. Invert and Cool Completely:
Carefully invert the Bundt pan onto a wire rack to release the bread. Let it cool completely on the rack before slicing.
11. Serve and Enjoy:
If you like, dust the cooled bread with powdered sugar before slicing. Enjoy your delicious, moist Cinnamon Zucchini Bundt Bread with a cup of coffee or tea—it’s best served fresh!
Happy baking! 😊
FAQ for Moist Cinnamon Zucchini Bundt Bread
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can! Whole wheat flour adds a nuttier flavor and extra fiber to your bread. However, it may result in a denser texture. You might want to try using half whole wheat and half all-purpose flour for a balance of flavor and texture.
How Can I Make This Recipe Vegan?
To make this bread vegan, you can substitute the eggs with a flaxseed meal. Mix 3 tablespoons of flaxseed meal with 9 tablespoons of water, let it sit for 5-10 minutes to thicken, and use it in place of the eggs. Additionally, use a plant-based oil and check your sugar for animal-derived processing.
What If I Don’t Have Enough Zucchini?
If you’re short on zucchini, you can use grated carrots or applesauce as a substitute! They’ll add moisture and sweetness, similar to zucchini, though the flavor will differ slightly. About 1.5 cups of grated carrots or 1 cup of applesauce can work well.
How Should I Store Leftovers?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, you can wrap the bread tightly in plastic wrap and freeze it for up to 3 months. Just make sure to thaw it at room temperature before enjoying!
