This cinnamon zucchini bread is super moist and packed with flavor. Baked in a fun bundt pan, it looks as good as it tastes, making it perfect for sharing or enjoying at home!
Honestly, the warm cinnamon aroma will fill your kitchen and make everyone swoon! I love having a slice with my morning coffee—it’s like a cozy hug in every bite. 😊
Key Ingredients & Substitutions
Grated Zucchini: The star of this bread! It adds moisture and a subtle veggie boost. If zucchini isn’t available, you can use carrots or even applesauce for a different twist.
Ground Cinnamon: This gives the bread its warm, comforting flavor. If you’re looking for a change, you could try pumpkin spice or a mix of nutmeg and allspice, but cinnamon is hard to beat!
Vegetable Oil: This keeps your bread moist. You can substitute with melted coconut oil for a hint of tropical flavor or applesauce for a healthier option.
Granulated & Brown Sugar: Using both adds depth of flavor. You can switch granulated sugar for coconut sugar or even use a sugar alternative like erythritol for a lower-calorie option.
Walnuts or Pecans: They’re optional but add a nice crunch! If you have nut allergies, consider using sunflower seeds or leaving them out altogether.
How Do I Ensure My Zucchini Bread Is Moist and Fluffy?
Getting that perfect moisture level can be a challenge! Here’s what to keep in mind:
- Don’t squeeze the grated zucchini too much! You want some moisture in the batter.
- Mix ingredients until just combined; overmixing can make the bread dense.
- Keep an eye on the baking time—check for doneness a few minutes early.
- Let the bread cool in the pan for a while to set before removing; this helps with retaining moisture.
Follow these tips, and you’ll have a wonderfully moist zucchini bread that everyone will love! Enjoy! 🎉
Moist Cinnamon Zucchini Bread in Bundt Pan
Ingredients You’ll Need:
For the Bread:
- 3 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 4 large eggs
- 1 1/4 cups granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup vegetable oil (or melted coconut oil)
- 2 teaspoons vanilla extract
- 3 cups grated zucchini (about 2 medium zucchinis)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins or chocolate chips (optional)
How Much Time Will You Need?
This delicious zucchini bread requires about 15 minutes of prep time and 55 to 65 minutes of baking time, plus cooling time. Overall, you’re looking at around 1 hour and 30 minutes from start to delicious finish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). It’s important to get the oven nice and hot before baking the bread to ensure it rises perfectly!
2. Prepare the Bundt Pan:
Grease and flour a 10-inch bundt pan thoroughly. This step is key to making sure your delicious bread comes out easily once it’s baked!
3. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the flour, ground cinnamon, baking soda, baking powder, and salt. This helps to evenly distribute the baking agents so your bread rises perfectly. Set this bowl aside.
4. Combine Eggs and Sugars:
In a separate large bowl, beat the eggs together with both the granulated sugar and brown sugar. Mix until the mixture is light in color and fluffy—it should look creamy and delicious!
5. Add Oil and Vanilla:
Gradually add in the vegetable oil and vanilla extract to the egg mixture. Stir well until everything is smoothly blended together.
6. Mix Dry and Wet Ingredients:
Gradually stir the dry ingredient mixture into the wet mixture. Make sure to mix just until combined! Overmixing can make the bread dense instead of fluffy.
7. Fold in the Zucchini:
Gently fold in the grated zucchini. This is where the magic happens! If you want a bit of crunch or sweetness, this is the time to add in your optional nuts or raisins/chocolate chips. Mix gently!
8. Pour into Bundt Pan:
Carefully pour the batter into your prepared bundt pan. Use a spatula to smooth the top, making sure it’s even.
9. Bake:
Place the bundt pan in the preheated oven and bake for 55 to 65 minutes. Check for doneness by inserting a toothpick into the center—it should come out clean when done!
10. Cool the Bread:
When done, remove the bread from the oven and let it cool in the pan for about 15 minutes. This allows it to set before you take it out. Then, carefully invert the bundt pan onto a wire rack to finish cooling completely before slicing.
11. Optional Final Touches:
If you’d like, dust the cooled bread with a sprinkle of powdered sugar or drizzle a simple glaze over the top for some extra sweetness. It makes for a lovely presentation!
Enjoy your moist cinnamon zucchini bread—perfect for breakfast, snacks, or dessert! 🍞✨
FAQ about Moist Cinnamon Zucchini Bread in Bundt Pan
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour! However, you may want to start with a 50/50 mix of all-purpose and whole wheat flour for the best texture. Whole wheat flour can make the bread denser, so adjusting the moisture levels accordingly may be necessary.
How Should 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, consider wrapping it tightly in plastic wrap and placing it in the fridge for up to a week, or freeze it for up to 3 months—just be sure to slice it first!
Can I Make This Recipe Vegan?
Absolutely! You can replace the eggs with a flaxseed meal substitute (1 tablespoon of flaxseed mixed with 2.5 tablespoons of water equals one egg). Use an egg substitute and swap the vegetable oil for an equal amount of unsweetened applesauce for added moisture.
What Can I Use Instead of Zucchini?
If you don’t have zucchini on hand, you can use grated carrots or even mashed bananas! These options will change the flavor a bit but still keep the bread moist and delicious.
