This moist cinnamon zucchini bread baked in a bundt pan is a cozy treat you’ll love! It’s packed with fluffy goodness and a warm cinnamon flavor that wraps you in comfort.
Don’t worry if you have extra zucchini; this recipe is perfect for using it up. I sometimes even have a slice with my morning coffee—it’s that good! ☕️
Key Ingredients & Substitutions
All-purpose flour: This gives structure to your bread, but you can substitute with whole wheat flour for a healthier option. Just remember, whole wheat might make it denser.
Baking soda & baking powder: Both leavening agents help the bread rise. If you’re out of one, using an extra half teaspoon of the other can work, but the texture may vary slightly.
Vegetable oil: I like using canola oil, but any neutral oil works well. For a lighter flavor, use melted coconut oil. You could also use applesauce for a lower-fat option.
Zucchini: Fresh zucchini is best, but you can use yellow squash in a pinch! Just make sure to squeeze out as much moisture as you can for the best texture.
Nuts: Walnuts add a lovely crunch, but feel free to skip them for a nut-free version or swap in chocolate chips for a sweet twist.
How Can I Make Sure My Zucchini Bread Is Perfectly Moist?
Getting that perfect moisture in your zucchini bread is key. Here are some tips:
- Make sure to squeeze out excess moisture from the grated zucchini. This step is crucial to avoid a soggy bread.
- Avoid overmixing the batter. Stir until just combined to keep it light and fluffy.
- Consider adding a touch of sour cream or yogurt for extra moisture without making the batter too wet.
- Using a bundt pan can help with even baking and moisture retention, making your bread super moist!
With these tips and swaps, you’ll have a delicious loaf every time! Enjoy making your cinnamon zucchini bread!
Moist Cinnamon Zucchini Bread in Bundt Pan
Ingredients You’ll Need:
Dry Ingredients:
- 3 cups all-purpose flour
- 1 ½ tsp baking soda
- 1 ½ tsp baking powder
- 1 tsp salt
- 2 tbsp ground cinnamon
Wet Ingredients:
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 tsp vanilla extract
Main Ingredient:
- 3 cups grated zucchini (about 2 medium zucchinis), squeezed to remove excess moisture
Optional Add-ins:
- 1 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This delightful zucchini bread takes about 15 minutes to prepare and 55-65 minutes to bake. Don’t forget to let it cool for about 15 minutes before removing it from the pan. Overall, you’re looking at around 1 hour and 30 minutes to enjoy this moist treat!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first, preheat your oven to 350°F (175°C). This ensures your zucchini bread bakes evenly. While that’s warming up, take a bundt pan and grease it well, then lightly dust it with flour to prevent sticking.
2. Mix the Dry Ingredients:
In a large bowl, combine the flour, baking soda, baking powder, salt, and ground cinnamon. Whisk them together until they’re nicely blended. This step helps evenly distribute the leavening agents.
3. Combine the Wet Ingredients:
In another bowl, mix together the granulated sugar, brown sugar, and vegetable oil until it’s smooth and creamy. Now, add the eggs one at a time, making sure to mix well after each addition. Lastly, stir in the vanilla extract.
4. Combine Wet and Dry Ingredients:
Carefully add the mixed dry ingredients to the wet ingredients. Stir gently just until everything is combined; it’s important not to overmix so your bread stays fluffy!
5. Add Zucchini and Nuts:
Fold in the grated zucchini, which adds moisture and flavor to your bread. If you like nuts, now’s the time to add them as well!
6. Pour and Smooth:
Pour the zucchini batter into your prepared bundt pan, smoothing the top with a spatula for an even bake.
7. Bake the Bread:
Place the bundt pan in the preheated oven and bake for 55 to 65 minutes. You’ll know it’s done when a toothpick comes out clean from the center!
8. Cool Down:
Once baked, take the bundt pan out of the oven and let it cool for about 15 minutes on a wire rack. Afterward, invert the bread onto the rack to cool completely.
9. Serve and Enjoy:
Slice your delicious, moist cinnamon zucchini bread and enjoy it as is, or dust it with powdered sugar or drizzle a simple glaze on top for an extra treat!
Happy baking! 🥞
FAQ for Moist Cinnamon Zucchini Bread in Bundt Pan
Can I Use Frozen Zucchini for This Recipe?
Absolutely! Just make sure to thaw it completely and squeeze out as much moisture as possible before adding it to the batter. This helps maintain the right texture.
How Do I Store Leftover Zucchini Bread?
Store your zucchini bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, you can freeze slices wrapped tightly in plastic wrap and then in foil for up to 3 months.
What If I Don’t Have a Bundt Pan?
No problem! You can use two standard loaf pans instead. Just divide the batter evenly and adjust the baking time to about 45-55 minutes, checking for doneness with a toothpick.
Can I Substitute Whole Wheat Flour for All-Purpose Flour?
Yes, you can! However, use a blend of half whole wheat and half all-purpose flour to keep the bread light and fluffy. If using only whole wheat, you might want to add a bit more liquid to the batter.
