This Moist Cinnamon Zucchini Bread is a delicious way to use those garden zucchinis! It’s sweet, soft, and has a hint of cinnamon that makes it so comforting.
Trust me, the Bundt shape makes it look fancy, but it’s super easy to make. I love enjoying a slice with my morning coffee—nothing beats that cozy combo! ☕🍞
Key Ingredients & Substitutions
All-purpose flour: This is the base for the bread. If you want a healthier twist, try using whole wheat flour. Just note that it may change the texture slightly, making it denser.
Zucchini: Grated zucchini adds moisture and nutrition. If you’re out of zucchini, you could substitute grated carrots for a similar texture and sweetness!
Sugars: A mix of granulated and brown sugar gives a nice flavor blend. You can use coconut sugar or a sugar substitute if you’re looking for a lower-calorie option. Just follow the conversion guidelines on the package.
Vegetable oil: This keeps the bread moist. Feel free to replace it with melted coconut oil or unsweetened applesauce for a lighter variant.
Nuts: I love adding walnuts for a nice crunch, but you can skip them if you have nut allergies. Sunflower seeds make a great crunchy alternative!
How Can I Ensure My Zucchini Bread is Perfectly Moist?
The secret to a moist zucchini bread lies in how you handle the zucchini. Make sure to grate it but squeeze out excess moisture using a clean kitchen towel. Too much water can make the bread soggy.
- Grate the zucchini and place it in a towel. Twist and squeeze to remove extra moisture.
- Mix the wet and dry ingredients gently to avoid overdevelopment of the gluten, which can create a tough texture.
- Don’t skip the resting time in the Bundt pan after baking! This helps it set and prevents breakage when flipped.
Moist Cinnamon Zucchini Bread in Bundt Pan
Ingredients You’ll Need:
- 3 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups grated zucchini (about 2 medium zucchinis, squeezed dry)
- 1 cup chopped walnuts or pecans (optional)
Time Needed:
This recipe takes about 15 minutes of prep time and approximately 50-60 minutes of baking time. After baking, you’ll want to let it cool for about 15 minutes in the pan. In total, plan for about 1 hour and 30 minutes before you can slice into this delicious bread!
Step-by-Step Instructions:
1. Preheat and Prepare the Bundt Pan:
Start by preheating your oven to 350°F (175°C). While that heats up, grab your Bundt pan and grease it well with butter or oil, then dust it with flour. This will ensure your bread comes out smoothly after baking!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, ground cinnamon, baking soda, baking powder, and salt. This helps to evenly distribute the leavening agents and spices. Set this bowl aside—your future self will thank you for having it ready!
3. Combine the Wet Ingredients:
In a large mixing bowl, blend the granulated sugar, brown sugar, and vegetable oil until well mixed. Next, add eggs one by one, mixing thoroughly after each addition. Finally, add the vanilla extract and mix until everything is smooth.
4. Combine Wet and Dry Mixtures:
Gently fold the dry ingredients into the wet mixture, stirring just until everything is combined. Be careful not to overmix, as that can lead to a tougher bread.
5. Add the Zucchini and Nuts:
Now it’s time to add the star of the show! Fold in the grated zucchini and chopped walnuts or pecans (if using) until they are evenly distributed throughout the batter. You’ll see the moisture from the zucchini start to blend in nicely.
6. Pour into the Bundt Pan:
Pour the batter into your prepared Bundt pan, smoothing the top with a spatula. This ensures it bakes evenly—no rising mountains here!
7. Bake to Perfection:
Place the Bundt pan in the preheated oven and bake for 50-60 minutes. To test if it’s done, insert a toothpick into the center. If it comes out clean or with just a few crumbs, the bread is ready!
8. Cool and Unmold:
Once baked, remove the Bundt pan from the oven and let it cool for about 15 minutes. This makes it easier to remove from the pan without breaking. After cooling, gently invert the pan onto a wire rack and let the bread cool completely before slicing.
Enjoy your moist and flavorful cinnamon zucchini bread! It’s perfect for breakfast, snacks, or even as a dessert. Happy baking!
FAQ for Moist Cinnamon Zucchini Bread
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! Just keep in mind that it may yield a denser bread. If you want to maintain some lightness, consider mixing half whole wheat and half all-purpose flour.
What Should I Do If My Zucchini Is Very Watery?
If your zucchini is watery, be sure to squeeze it out well using a clean kitchen towel before adding it to the batter. This will help keep your bread from becoming soggy and ensure it bakes properly.
How Do I Store Leftover Zucchini Bread?
Store any leftover zucchini 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 3 months. Just thaw it in the fridge overnight when you’re ready to enjoy it again!
Can I Add Other Ingredients to This Recipe?
Absolutely! Feel free to mix in chocolate chips, dried fruit, or seeds for added flavor and texture. Just remember to adjust the amount of sugar if you’re adding sweeter ingredients like chocolate chips.
