This moist cinnamon zucchini bread baked in a bundt pan is a cozy treat! It’s packed with grated zucchini, warm spices, and a hint of sweetness, making it perfect for breakfast or a snack.
Honestly, this recipe is like a warm hug in cake form. Whenever I slice into it, I can’t help but think of how good it smells! Enjoy it plain or with a smear of butter—yum!
Key Ingredients & Substitutions
All-Purpose Flour: The foundation of this bread, all-purpose flour gives structure. If you need a gluten-free option, try using a 1:1 gluten-free flour blend.
Cinnamon: A key player in adding warmth. If you want a twist, consider using apple pie spice or pumpkin pie spice instead.
Zucchini: Freshly grated zucchini keeps the bread moist. If zucchini isn’t available, you can substitute it with shredded carrots, though it will change the flavor profile.
Sugars: The combination of granulated and brown sugar adds flavor depth. If you want it lighter, you can use half coconut sugar or a sugar substitute that measures cup-for-cup.
Nuts & Add-ins: Walnuts or pecans contribute crunch, but feel free to leave them out if nuts aren’t your thing. Raisins or chocolate chips can add fun sweetness; swap them based on your taste!
What’s the Best Way to Prepare the Zucchini?
Properly preparing your zucchini is crucial to avoid excess moisture in your bread. Here’s how you do it:
- Choose medium-sized zucchinis, as they have less water than larger ones.
- Grate the zucchini using a box grater or food processor.
- I like to place the grated zucchini in a clean dish towel and squeeze out as much moisture as possible. This helps keep your bread from becoming soggy!
- Measure the squeezed zucchini to ensure you have enough for your recipe.
Following these steps will ensure a deliciously moist but not overly wet zucchini bread. Enjoy your baking!
Moist Cinnamon Zucchini Bread in a Bundt Pan
Ingredients You’ll Need:
Dry Ingredients:
- 3 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg (optional)
Wet Ingredients:
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 1 cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
Additional Ingredients:
- 2 ½ 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 recipe takes about 15 minutes of prep time and around 50-60 minutes of baking time. After baking, let it cool in the pan for a bit before it’s ready to slice. Overall, you’ll need about 1 hour and 15 minutes before you can enjoy this delicious bread!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures that your bread will bake evenly. Grease and flour a 10-12 cup bundt pan thoroughly to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, ground cinnamon, baking powder, baking soda, salt, and optional nutmeg. Mixing these together first helps distribute the leavening agents evenly.
3. Combine the Wet Ingredients:
In a large mixing bowl, add the granulated sugar, brown sugar, and vegetable oil. Beat these together until they are well combined and nice and smooth!
4. Incorporate the Eggs:
Add the eggs to the sugar mixture one at a time, making sure to beat well after each addition. Then stir in the vanilla extract for added flavor.
5. Combine Wet and Dry Ingredients:
Now, gradually add the dry ingredients to the wet ingredients. Mix gently, just until everything is combined. Be careful not to overmix; this keeps your bread fluffy!
6. Add the Zucchini and Optional Ingredients:
Fold in the grated zucchini, and if you like, add in the chopped walnuts or pecans as well as raisins or chocolate chips. This gives it a delightful texture and flavor!
7. Pour the Batter:
Pour the batter into your prepared bundt pan, using a spatula to smooth the top. This helps it bake evenly!
8. Bake the Bread:
Place the bundt pan in the preheated oven and bake for 50-60 minutes. The bread is done when a toothpick inserted into the center comes out clean or with just a few crumbs.
9. Cool the Bread:
Once done, remove the pan from the oven and let it cool for about 15 minutes. This helps it pull away from the pan more easily.
10. Release the Bread:
Invert the bundt pan onto a wire rack to release the bread. Allow it to cool completely before slicing to help it set.
11. Serve and Enjoy:
Once cooled, slice the zucchini bread and serve it plain, or enjoy it with a spread of butter or cream cheese for a little extra indulgence!
This moist cinnamon zucchini bread is sure to be a hit with its tender crumb and lovely cinnamon aroma—perfect for a cozy morning or afternoon snack!
Frequently Asked Questions (FAQ)
Can I Use Frozen Zucchini for This Recipe?
Yes, you can use frozen zucchini! Just make sure to thaw it completely and drain any excess moisture before measuring. Squeezing it in a towel after thawing can help remove extra water for a better texture.
How Do I Store Leftover Zucchini Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze individual slices wrapped in plastic wrap and placed in a freezer bag. Thaw them on the counter or in the fridge for a tasty treat later!
Can I Substitute the Oil with Applesauce?
Absolutely! You can substitute half of the vegetable oil with unsweetened applesauce. This will reduce the fat content and add a bit of natural sweetness to the bread. Just keep in mind that the texture may be a bit lighter.
What’s the Best Way to Serve This Zucchini Bread?
This zucchini bread is delicious on its own! However, for an extra treat, serve it warm with a spread of butter or cream cheese. It also pairs wonderfully with a cup of coffee or tea—perfect for breakfast or a cozy afternoon snack!
