This Moist Cinnamon Zucchini Bundt Bread is a lovely mix of vanilla, cinnamon, and fresh zucchini. It’s soft, sweet, and a great way to enjoy veggies in your snack! 😋
Whenever I bake this bread, my home smells amazing! It’s perfect for breakfast or a cozy afternoon treat. Plus, it’s super easy—just mix, pour, and bake. You’ll love it!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base that gives structure to the bread. If you’re looking for a healthier option, you can substitute half with whole wheat flour. Just note, whole wheat might make the bread a bit denser.
Cinnamon: Ground cinnamon adds warmth and sweetness. If you love a spicier flavor, try adding a pinch of nutmeg or even pumpkin spice for a twist!
Vegetable Oil: Use oil for moisture; it keeps the bread soft. You can substitute with melted coconut oil or applesauce for a lighter option, though the texture will change slightly.
Zucchini: Fresh zucchini is key for moisture. If it’s out of season, you can use grated carrots, which will give a nice sweetness and texture too.
Nuts: Chopped walnuts or pecans add crunch. If you’re nut-free, feel free to skip them or replace them with seeds like sunflower seeds for a bit of texture.
How Do I Ensure My Bread Remains Moist?
Keeping your Zucchini Bundt Bread moist is essential for great flavor! Here are some tips to achieve that soft texture:
- **Don’t overmix the batter:** Once you add the dry ingredients, stir just until combined. This helps retain moisture.
- **Use fresh zucchini:** Grate it just before use to lock in moisture. Squeeze out excess water if it’s too wet, but keep some for softness.
- **Check for doneness carefully:** Start checking around the 50-minute mark. Overbaking will dry it out.
- **Cool it properly:** Let it cool in the pan for only 15 minutes to avoid sogginess, then transfer to a rack to cool completely.
With these tips and ingredient swaps, you’re set for a beautiful, moist Zucchini Bundt Bread! Enjoy your baking!
Moist Cinnamon Zucchini Bundt Bread
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- ¾ cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups grated zucchini (about 2 medium zucchinis)
- ½ cup chopped nuts (optional, such as walnuts or pecans)
How Much Time Will You Need?
This delightful Cinnamon Zucchini Bundt Bread takes approximately 15 minutes to prep and about 50 to 60 minutes to bake. You’ll need a little time to cool it down before slicing, so set aside about 1 hour and 15 minutes in total to enjoy a slice of this delicious treat!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). While it’s heating up, grease and flour a bundt pan thoroughly to prevent sticking later on.
2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the all-purpose flour, ground cinnamon, baking soda, baking powder, and salt. This helps to evenly distribute the dry ingredients throughout the batter.
3. Combine the Wet Ingredients:
In another large bowl, use a mixer to beat together the granulated sugar, brown sugar, and vegetable oil until well blended and smooth.
4. Add Eggs and Vanilla:
Now, add the eggs one at a time to the sugar-oil mixture. Beat well after each addition. Finally, stir in the vanilla extract for that lovely aroma and flavor!
5. Combine Wet and Dry Ingredients:
Gradually add the dry flour mixture to the wet ingredients. Mix just until everything is combined; be careful not to overmix!
6. Fold in Zucchini and Nuts:
Gently fold in the grated zucchini and chopped nuts (if using) into the batter, ensuring they are evenly distributed without overmixing to keep the bread tender.
7. Pour into the Pan:
Pour the batter into the prepared bundt pan. Use a spatula to smooth the top so it bakes evenly.
8. Bake the Bread:
Bake the bundt bread in the preheated oven for 50 to 60 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean.
9. Cooling Time:
Once baked, remove the pan from the oven and let it cool in the pan for about 15 minutes. Then, carefully invert the bundt bread onto a wire rack to cool completely.
10. Serve and Enjoy:
Slice your moist Cinnamon Zucchini Bundt Bread, serve it up, and enjoy! It’s perfect for breakfast, an afternoon snack, or even dessert with a hot cuppa!
Happy baking, and enjoy every slice of your flavorful bread! 😊
FAQ for Moist Cinnamon Zucchini Bundt Bread
Can I Substitute Whole Wheat Flour for All-Purpose Flour?
Yes, you can substitute half of the all-purpose flour with whole wheat flour for a healthier option. Just keep in mind that it may result in a denser texture.
What Should I Do If My Zucchini is Very Watery?
If your zucchini is particularly watery, you can squeeze out some excess moisture using a clean kitchen towel before adding it to the batter. This will help keep the bread from becoming soggy.
How Should I Store Leftovers?
Store any leftover bread 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 2 months.
Can I Use Other Types of Sugar?
Absolutely! You can substitute the granulated sugar with coconut sugar or monk fruit sweetener for a lower-calorie option. Just note that it may slightly change the flavor and color of the bread.
