This Moist Cinnamon Zucchini Bread is a delightful treat, baked in a lovely Bundt pan! With fresh zucchini and a sprinkle of cinnamon, it’s soft, sweet, and oh-so-flavorful.
Trust me, you won’t even notice the zucchini—it’s like a sneaky veggie winner! I love having a slice with my morning coffee. It’s the perfect way to start the day! ☕️
Key Ingredients & Substitutions
Zucchini: Fresh zucchini is key for moisture! Use medium-sized, and be sure to squeeze out excess water for the best texture. If you’re out of zucchini, you can substitute grated carrots for a different flavor.
Flour: All-purpose flour works great here, but if you want a healthier option, you can substitute half with whole wheat flour. Just know it may give a denser loaf.
Oils: I prefer vegetable oil for its neutral flavor, but melted coconut oil adds a nice hint of richness. You can also use applesauce for a bit of added sweetness and moisture if you want to reduce fat.
Nuts: Walnuts or pecans add a crunchy texture, but you can skip them if you prefer a nut-free version or use sunflower seeds as an alternative.
How Do I Ensure My Zucchini Bread is Moist and Not Dense?
To keep your zucchini bread moist, follow a few important steps:
- Always grate and measure your zucchini properly. Squeeze out the excess moisture, but don’t dry it out completely. A little water helps with the moisture balance.
- Mix the wet ingredients until just combined. Overmixing can lead to a dense texture, so take it easy on the mixing!
- Keep an eye on the baking time. Ovens vary, so checking with a toothpick at 55 minutes is a great idea—remove it as soon as it comes out clean.
These steps will help you achieve that perfect, moist loaf every time! Happy baking!
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
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg (optional)
Wet Ingredients:
- 1 cup vegetable oil (or melted coconut oil)
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar, packed
- 4 large eggs
- 3 teaspoons vanilla extract
Other Ingredients:
- 3 cups grated zucchini (about 2 medium zucchinis, squeezed dry)
- 1 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This delicious zucchini bread will take about 15 minutes to prepare and around 55-65 minutes to bake. Don’t forget to let it cool for about 15 minutes in the pan before flipping it onto a wire rack. In total, you’re looking at around 1.5 hours of time from start to finish!
Step-by-Step Instructions:
1. Prepping the Oven and Bundt Pan:
Start by preheating your oven to 350°F (175°C). While that’s heating up, grab your Bundt pan and make sure it’s well-greased and floured. This is super important to keep your bread from sticking!
2. Mixing the Dry Ingredients:
In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and nutmeg if you’re using it. Make sure everything is combined nicely, then set this aside.
3. Whipping Up the Wet Ingredients:
In another large bowl, combine the vegetable oil with both kinds of sugar (granulated and brown). Beat them together until they’re well combined and a little fluffy. Now, add the eggs one at a time, mixing well after each addition, followed by the vanilla extract.
4. Bringing It All Together:
Gradually add the dry ingredients to the wet ingredients, gently folding them together until just combined—be careful not to overmix! Now, fold in your squeezed dry grated zucchini and chopped nuts if you’re adding those for a delicious crunch.
5. Baking Time:
Pour the batter into your prepared Bundt pan, spreading it evenly. Bake in the preheated oven for about 55-65 minutes, or until a toothpick poked into the center comes out clean. Keep an eye on it towards the end!
6. Cooling and Serving:
Once baked, remove the bread from the oven and let it cool in the pan for about 15 minutes. Then, carefully invert it onto a wire rack to cool completely. When you’re ready to enjoy, slice it up and serve plain, or with a light dusting of powdered sugar or a simple glaze if you want to dress it up!
Enjoy your moist, warmly spiced cinnamon zucchini bread—a perfect cozy treat for any occasion!
FAQ for Moist Cinnamon Zucchini Bread in Bundt Pan
Can I Substitute a Different Oil in This Recipe?
Absolutely! You can substitute vegetable oil with melted coconut oil for a richer flavor. If you’re looking for a lighter option, you can also use unsweetened applesauce in place of oil to reduce fat content while keeping moisture.
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can! Consider using half whole wheat flour and half all-purpose flour for a healthier option. Just keep in mind that it may yield a denser loaf, but it will still be delicious!
How Should 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 wrap it tightly in plastic wrap and freeze it for up to 3 months. Thaw overnight in the fridge before enjoying!
Can I Make This Recipe Vegan?
Yes! You can replace the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water equals 1 egg) and use a plant-based oil. Also, check that your sugars are vegan-friendly if that’s a concern.
