This Moist Cinnamon Zucchini Bundt Bread is a sweet treat that’ll make your kitchen smell amazing! With fresh zucchini and warm spices, it’s super soft and flavorful.
Let’s face it, sneaking in veggies into dessert is a total win! I love serving this with a warm cup of tea—it feels like a cozy hug on a plate! 🥰
Key Ingredients & Substitutions
Flour: All-purpose flour works perfectly for this bread. If you want a healthier option, try whole wheat flour, but reduce the amount slightly because it’s denser.
Zucchini: Fresh zucchini is key for moisture. You can substitute with shredded carrots or apples, but adjust the sugar if apples are used, as they’re naturally sweet.
Oil: Vegetable oil keeps the bread moist. For a different flavor, melted coconut oil is a great alternative. You can also use unsweetened applesauce to cut down on fat.
Nuts: I love adding walnuts for crunch, but pecans are great too. If you prefer a nut-free version, just skip them—your bread will still be delicious!
How Do I Achieve the Perfect Texture?
The key to a moist zucchini bread is to not overmix your batter. Be gentle when combining the wet and dry ingredients—mix until just combined. Overmixing can lead to a dense texture, which we want to avoid.
- Make sure to wring out any excess moisture from the shredded zucchini using a clean kitchen towel or paper towels before adding it to the batter.
- Bake until a toothpick comes out clean, checking a few minutes early to avoid overbaking, which can dry the bread out.
Enjoy making this easy and tasty Cinnamon Zucchini Bundt Bread! It’s perfect for breakfast or a sweet snack during the day.
Moist Cinnamon Zucchini Bundt Bread
Ingredients You’ll Need:
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
Sugars and Oils:
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup vegetable oil (or melted coconut oil)
Wet Ingredients:
- 3 large eggs
- 2 teaspoons vanilla extract
Add-Ins:
- 2 cups finely shredded zucchini (about 2 medium zucchinis)
- 1/2 cup chopped walnuts or pecans (optional)
For Garnish:
- Powdered sugar (optional, for dusting)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 50-60 minutes to bake. You’ll need to let the bread cool for a bit afterward, but the delicious smell will make it worth the wait!
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
First, preheat your oven to 350°F (175°C). Grab your bundt pan and grease it well with butter or non-stick spray, then lightly flour it to help the bread come out easily once it’s baked.
2. Mixing the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. This will ensure the baking soda and powders are evenly distributed, leading to a fluffier bread.
3. Combining the Sugars and Oil:
In a large mixing bowl, beat together the granulated sugar, brown sugar, and vegetable oil until they are well combined and smooth. This mixture should be nice and creamy!
4. Adding the Eggs:
Next, add the eggs one at a time to the sugar mixture, beating well after each addition. Then, stir in the vanilla extract to add a delightful flavor to your batter.
5. Mixing the Ingredients:
Slowly add the dry ingredient mixture to the wet ingredients, mixing gently until just combined. Be careful not to overmix—this will keep your bread light and fluffy!
6. Fold in the Zucchini and Nuts:
Gently fold in the shredded zucchini and nuts (if you’re using them) until everything is evenly distributed. The zucchini adds moisture and sweetness to the bread.
7. Pouring into the Pan:
Pour the batter evenly into the prepared bundt pan, smoothing the top with a spatula. This will help it bake evenly.
8. Baking Time!
Place the bundt pan in the oven and bake for 50-60 minutes. Check for doneness by inserting a toothpick into the center. If it comes out clean, your bread is ready!
9. Cooling the Bread:
Once done, take it out of the oven and let it cool in the pan for about 15 minutes. Then, carefully invert it onto a wire rack to cool completely.
10. Finishing Touch:
If you like, dust the top with powdered sugar before serving. This adds a lovely touch and makes it look beautiful!
Enjoy your moist, spiced cinnamon zucchini bundt bread! It’s perfect for sharing with friends and family or enjoying with a warm cup of tea or coffee.
FAQ for Moist Cinnamon Zucchini Bundt Bread
Can I Substitute the Zucchini with Other Vegetables?
Yes! You can substitute shredded zucchini with shredded carrots or apples. Just remember to adjust the sugar content; apples might require a bit less sugar due to their natural sweetness.
How Should I Store Leftovers?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can refrigerate them for up to a week, or freeze for up to 3 months. Just make sure to wrap them tightly!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Absolutely! Whole wheat flour can be used, but you may want to reduce the amount slightly or mix it with all-purpose flour to maintain the moist texture. Keep an eye on the baking time, as whole wheat can make the bread denser.
Is This Recipe Suitable for Vegan Diets?
To make this recipe vegan, you can substitute the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water equals 1 egg). Replace the granulated sugar with a suitable vegan alternative, and use a plant-based oil.
