This moist cinnamon zucchini bread is a warm, tasty treat that you can enjoy any time of day. The bundt pan gives it a beautiful shape and makes it extra special!
Don’t be surprised if your friends ask for seconds—it’s that good! I love how the zucchini keeps it moist and adds a little veggie power to my snack. Yum! 🥒💚
Key Ingredients & Substitutions
Flour: All-purpose flour works best for this bread, providing a lovely texture. If you’re looking for a healthier option, try using whole wheat flour or a gluten-free blend. Just be cautious with the moisture levels since whole wheat absorbs more liquid.
Zucchini: Fresh zucchini is the star here! If you can’t find zucchini, shredded carrots or apples can work as good substitutes, adding moisture and a hint of sweetness. Grate it finely to keep the texture nice and smooth.
Eggs: If you’re vegan or allergic to eggs, you can substitute with 1/4 cup unsweetened applesauce per egg. It keeps the moisture without altering the flavor too much—I’ve tried it and it still tastes great!
Nuts: Walnuts or pecans add a nice crunch, but feel free to leave them out if you prefer a nut-free version. Also, try sunflower seeds for a different crunch without the nuts!
How Do You Get a Moist Zucchini Bread Without Overmixing?
A common challenge is mixing the batter too much, which can make the bread dense. Instead, mix until just combined. Here’s how to get it moist without losing texture:
- Combine dry and wet ingredients separately before mixing them together.
- Once you add the dry ingredients to the wet, gently fold them in. It’s okay if there are a few lumps!
- Finally, fold in the zucchini last, so it’s evenly distributed without overworking the batter.
Remember, the zucchini adds moisture! Trust the ingredients and enjoy the process. Happy baking!
Moist Cinnamon Zucchini Bread in Bundt Pan
Ingredients You’ll Need:
For the Bread:
- 2 cups all-purpose flour
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground nutmeg (optional)
- 2 large eggs
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- ⅔ cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups grated zucchini (about 1 medium to large zucchini)
- ½ cup chopped walnuts or pecans (optional)
For Dusting:
- Powdered sugar, for dusting (optional)
How Much Time Will You Need?
This delightful zucchini bread takes approximately 15 minutes to prepare and about 50 to 60 minutes to bake. Plan for at least 15 minutes of cooling time before serving. In total, you’re looking at around 1.5 to 2 hours from start to finish, making it a perfect weekend baking project!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 350°F (175°C). While that’s heating up, grab your bundt pan and grease it well with butter or non-stick cooking spray, then dust it with some flour to ensure the bread comes out easily after baking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, ground cinnamon, baking soda, baking powder, salt, and nutmeg (if you’re using it). Make sure everything is nicely combined so your bread bakes evenly!
3. Combine Wet Ingredients:
In a large bowl, crack the eggs and beat them together with the granulated sugar and brown sugar until it’s smooth and creamy. Then, pour in the vegetable oil and vanilla extract, mixing until everything is well combined and smooth.
4. Combine Dry and Wet Ingredients:
Now it’s time to combine the dry with the wet! Gradually add the dry mixture to the bowl with the wet ingredients. Stir gently with a spatula until just combined; remember, it’s okay to have a few lumps. You don’t want to overmix!
5. Add Zucchini and Nuts:
Fold in the grated zucchini and optional nuts (if you’re using them) into the batter. The zucchini makes the bread so moist and delicious! Make sure they are evenly distributed throughout the batter.
6. Pour and Smooth:
Pour the batter into your prepared bundt pan, and spread it out evenly with a spatula so it smooths out on top.
7. Bake the Bread:
Place your bundt pan in the preheated oven and bake for 50 to 60 minutes. To check for doneness, insert a toothpick into the center; it should come out clean or with a few crumbs but no wet batter.
8. Cool:
Once baked, remove the bread from the oven and let it cool in the pan for about 15 minutes. This helps it set and makes it easier to remove. After that, carefully invert the pan onto a wire rack to release the bread and let it cool completely.
9. Dust and Serve:
If you like, dust the top of your cooled zucchini bread with powdered sugar before serving. This adds a lovely finishing touch that looks great!
Enjoy your warm or room temperature moist cinnamon zucchini bread alongside a comforting cup of tea or coffee. It’s a perfect snack or dessert!
FAQ for Moist Cinnamon Zucchini Bread in Bundt Pan
Can I Use Frozen Zucchini in This Recipe?
Yes, you can! Just make sure to thaw it completely and drain any excess moisture before grating and adding it to the batter. This will help maintain the right consistency in your bread.
Can I Make This Recipe Without Eggs?
Absolutely! To replace each egg, you can use 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water, let it sit until it thickens). Both will keep the bread moist and delicious!
How Should I Store Leftovers?
Store any leftover zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze it for up to 3 months. Just thaw at room temperature when you’re ready to enjoy it again!
Can I Add Different Spices or Flavors?
Definitely! Feel free to experiment with spices like ginger or allspice, or add vanilla or almond extract for extra flavor. You can also throw in some chocolate chips or dried fruit for a sweet twist!
