This moist cinnamon zucchini bread baked in a bundt pan is a cozy treat! Loaded with fresh zucchini and warm spices, it’s perfect for breakfast or a snack. Yum!
Honestly, who knew veggies could be so delicious? I love to slice this up and slather on some butter. It’s a sneaky way to get your greens in while enjoying a sweet bite! 😄
Key Ingredients & Substitutions
All-purpose flour: This is the main flour used to give the bread structure. For a gluten-free option, you can try using a 1:1 gluten-free flour blend. I have tried this with good results too!
Cinnamon: A must-have for that warm flavor! If you’re looking for a twist, you can use cardamom or ginger for a different spice profile.
Zucchini: Freshly shredded zucchini keeps the bread moist. If zucchini isn’t available, you can use shredded carrots instead for a similar texture.
Vegetable oil: This keeps the bread moist, but you can substitute with applesauce for a healthier option or melted butter for richer flavor.
Nuts: Walnuts or pecans add a nice crunch, but feel free to leave them out or swap for chocolate chips if you want something sweeter!
How Do You Ensure Even Mixing Without Overmixing?
Mixing the batter just right is key to getting that perfect texture. Start by combining wet and dry ingredients separately to make sure everything is well blended. When you combine them, use a light hand and stir gently.
- Mix until just combined; it’s okay if there are a few lumps!
- This prevents the gluten from developing too much, which could make the bread tough.
- Folding in the zucchini last helps to keep the batter light and airy.
This simple technique helps you achieve that lovely moist texture while avoiding any heavy bread. Happy baking!
Moist Cinnamon Zucchini Bread in a Bundt Pan
Ingredients You’ll Need:
Dry Ingredients:
- 3 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg (optional)
Wet Ingredients:
- 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
Other Ingredients:
- 3 cups finely shredded zucchini (about 2 medium zucchinis)
- 1/2 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This delicious zucchini bread takes about 15 minutes to prep and around 55-65 minutes to bake. So, total, you’re looking at around 1 hour and 15 minutes. Plus, there’s cooling time before slicing, but the wait is worth it!
Step-by-Step Instructions:
1. Prepare the Oven and Bundt Pan:
Start by preheating your oven to 350°F (175°C). While that’s heating, grease and flour your bundt pan well to ensure the bread doesn’t stick. A light dusting of flour helps it release easily when it’s done baking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, cinnamon, baking soda, baking powder, salt, and nutmeg if you’re using it. This helps to distribute the leavening agents evenly throughout the flour.
3. Combine Wet Ingredients:
In a large mixing bowl, beat the 4 eggs lightly, then add in the granulated sugar, brown sugar, vegetable oil, and vanilla extract. Mix everything together well until it’s fully combined and smooth.
4. Combine Dry and Wet Mixes:
Gradually add the dry ingredient mixture to the wet ingredients. Gently stir until just combined; don’t worry if it’s a bit lumpy. Overmixing can make the bread dense, and we want it moist and fluffy!
5. Add Zucchini and Nuts:
Fold in the finely shredded zucchini, and if you like, you can add in the chopped walnuts or pecans here. This adds a lovely texture and flavor to your bread.
6. Pour and Bake:
Pour the batter evenly into your prepared bundt pan. Spread it out a little to make sure it’s even. Now it’s time to bake! Place the pan in the oven and bake for 55-65 minutes or until a toothpick inserted into the center comes out clean.
7. Cool and Serve:
Once baked, let the bread cool in the pan for about 15 minutes. Then, carefully invert it onto a wire rack to cool completely. This step is crucial, as it helps the bread firm up and makes slicing easier.
8. Slice and Enjoy:
Once fully cooled, slice your moist cinnamon zucchini bread and enjoy! You can dust it with powdered sugar or drizzle a simple glaze on top if you’re feeling fancy.
This recipe yields a beautifully moist, richly spiced zucchini bread with a lovely bundt shape perfect for serving or gifting!
FAQ for Moist Cinnamon Zucchini Bread in a Bundt Pan
Can I Substitute the Zucchini with Other Vegetables?
Absolutely! While zucchini works beautifully for moisture, you can substitute it with shredded carrots or even pureed pumpkin. Just remember to adjust the moisture levels accordingly if you use a wetter vegetable!
What If I Don’t Have a Bundt Pan?
No worries! You can use a standard loaf pan or two smaller loaf pans instead. Just keep an eye on the baking time, as smaller pans may require less time to bake.
Can I Make This Recipe Vegan?
Yes, you can make this recipe vegan by replacing the eggs with flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg, let it sit until gelatinous) and using a plant-based oil. You can also swap the granulated and brown sugars for vegan-friendly options.
How Do 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 for up to 3 months. Just thaw it at room temperature before slicing!
